Giuseppe Tentori, partner/executive chef at BOKA. (Photo: BOKA)
Just watched the season two opener of Food Network's The Best Thing I Ever Ate, where celebrity chefs like Tyler Florence and Giada De Laurentiis reminisced over their favorite holiday dishes.
Art Smith of Table Fifty-Two headed over to Chicago's very own BOKA, where exec chef Giuseppe Tentori hooked him up with Bigoli Pasta, an ultra-rich dish made of duck eggs, duck ragout, fresh basil, parmesan, tomato sauce . . . and sprinkled with saffron.
It's on the menu now for $26, but after that Food Network hit, it's certain to sell out every night!
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