After my last meal at restaurant, I was convinced that Linguini Fini serves up the best pasta in Soho. Apart from that, there are many reasons why I love Linguini Fini. Their nose-to-tail cooking philosophy. The no-waste method of running the restaurant. The wine honor system.
I also heard that their chicken wings are pretty kick ass as well, have you tried? I must do that some day.
So it is only a matter of time before I got personal with Chef Vinny Lauria, the mastermind behind Linguini Fini’s inventive and tasty menu.
Nose-to-tail eating concept is very ingrained in your restaurant, but to the novice, it can be quite a concept to take to. What would you tell them, and how best can they can experience the philosophy?
Our pappardelle nose to tail bolo is reflective of this philosophy (see a photo of this here). It is a classic bolo with veal pork and beef, but instead of just using the typical mince, we do it nose-to-tail using pigs head, veal loin and ox tail. The whole idea of nose to tail is to be more sustainable, using the whole animal instead of just the prime cuts.
