The chef’s creed is to weave seasonal elements and refinement into his cuisine. Each item is simple yet distinctive. Bavettine of dried mullet roe and lime is a signature dish using handmade pasta. Pastas showcase the assured touch of a craftsman who was in charge of that department at Enoteca Pinchiorri in Florence. The name means ‘at your side’, as the chef hopes it can be familiar presence for diners who crave the warmth of Italian cuisine.