"We've all had cotoletta alla Milanese before, but rarely in the way the Milanese intended. It's been imitated and altered over the years, but here, we're focused on doing justice to this dish - bringing it back to its roots."
"The meal includes seasonal antipasti and the main event: Cotoletta alla Milanese, prepared with rosemary and lemon zest by executive chef Giulio Rossi. Diners can choose from three sides: spaghetti al pomodoro e basilico, house fries, or an arugula salad with tomatoes and Parmigiano-Reggiano."
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