Photo: Patrick McMullan
Waverly Inn chef John DeLucie, whose upcoming memoir we told you about, sits down with BlackBook today and discusses, among other things, why the truffled macaroni and cheese got so much attention.
At the time we started it, most restaurants that were doing truffles were charging considerably more than us, but they were calling their dish “Pasta con Tartufi Bianco.” We called ours “mac and cheese with white truffles,” and the press went berserk.
Restaurateurs, there you have it. Never hurts to dumb down.