"We change our menu almost entirely every season," she says, speaking for chef de cuisine Zack Hanrahan and the kitchen team. "I say almost entirely because there are a few tried and true dishes that will always remain as they were when we opened almost eight years ago."
"This dish is found in pretty much every, if not all, bacari in Venice," Maiorino explains. SRV's attractive homage to that bar snack uses jet black squid ink toast rubbed in garlic, and is topped with fresh herbs, lemon and a touch of olive oil. "It's so simple, yet packs a ton of flavor," she says. "I could make a meal out of them alone."
[
Collection
]
[
|
...
]