Richard Auffrey recently visited Savinos and weighs in about the atmosphere, and the cuisine…
“It is clear that Chef Cutrone really knows how to prepare seafood. Though it may seem simple to cook something like scallops, it actually can be quite tricky as you must get the timing exact, or you can easily under or over cook them. Getting seafood to the right tenderness is a skill. Chef Cutrone also understands how to balance flavors on a plate, so nothing overwhelms the other ingredients. Freshness of the ingredients seems very important to him, and is a definite asset on the plate. In addition, portion size is good, neither too much nor too little. You have enough to be full but not stuffed.”
Click here for the full review.
