"It's really epic," Tarlow says of the hearth in a walk-through. The space features two large rooms with arched entryways, along with the original I Trulli bar, and an 800-square-foot back garden.
"The bigger kitchen and the bigger facilities allow me to do more: It's like the alligators grow as big as their tank kind of thing."
"When I walked in the doors, I knew this was it," he said, highlighting the moment he decided to open Borgo in the former location of I Trulli.
Chef Jordan Frosolone heads the kitchen - an alum of Momofuku as the former director of culinary operations, and before that, a chef de cuisine of Marco Canora's Hearth.
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