No. 10: Bocca Lupo
Bruce Logue turns the notion of Italian American cooking on its head: He conceives of pasta dishes grounded in the Boot’s regional culinary techniques but then spins them off in his own fanciful directions. Kale kimchi adds odd but winning spice to tagliatelle with wild mushrooms. Those crisp bits around the edge of a pan of lasagna that we all adore? Logue achieves the same texture by searing the top of a wedge of white lasagna until it’s nearly blackened, then serves it in a pool of fontina fonduta for smooth contrast.