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Under a Bushel Photography
Bibiana’s brand new chef has Italy coursing through his veins. Not only is Jake Addeo’s family from Puglia, Italy, but he also attended the Italian Culinary Institute for Foreigners in Piemonte. Following schooling, he staged at well-regarded restaurants there. This is a very long way of saying you can trust him with your pasta (and everything else). “80 percent of my focus has been on perfecting the pasta program,” he tells us over dinner Wednesday. But it’s not just the pasta that got a makeover—the whole menu is fresh. Favorite bites included beet root ravioli dressed in Italian butter and poppy seeds, and a sexy slab of grilled prime ribeye with sunchokes and bone marrow salsa verde.
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