The master of risotto has settled on Sixth Avenue. Originally from Bergamo, Valentino's longtime chef Angelo Auriana opened his restaurant in 2016 by repurposing a former warehouse in the city suburbs. His cuisine is based on premium ingredients and on the cornerstones of cucina povera. A contemporary setting with a menu that skips the classic order and a brilliant wine list focused on northern Italian wines and a fine selection of cocktails, teas and beers. The delectable grilled octopus makes for a great start. Well-executed the classic risotto milanese with Vialone Nano rice mixed with thin sheets of cheese.
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