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Andrew Carmellini is the executive chef for A Voce restaurant in New York CIty. In 2000, Carmellini was named Best New Chef by Food & Wine magazine. He also won[…]

Just another sign of the times, says the San Domenico alum.

Question: How do you feel about San Domenico closing?

Andrew Carmellini: Yeah, you know, San Domenico was an institution in the late ‘80s, early ‘90s, especially Paul Bortolota was there. It was the most important Italian restaurant in New York. It was the beginning and the end of the Alto Cucina movement, kind of the high-end Italian, you know, I’d say pre-Batali kind of Italian idea. And it’s, you know, it’s sad in a way. I’m sure, you know, Tony will probably find another venue for it. It can be yours for $70,000 a month rent right now, which it is, because I looked at it. You know, and that’s what changes, you know, people’s tastes change, restaurants evolve, and that’s just another example.


Recorded: 4/17/08