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For George Sabatino, years of experiments paying off at Aldine

Like a lot of young chefs, George Sabatino has kept a notebook to sketch his someday plates. He nursed it through his wood-fired-pizza-and-antipasti days at Barbuzzo, where he was chef de cuisine. It grew during his pickle-jar-and-marrow-sausage stage at Stateside, where his solo star first shot to wider notice. It even survived the treadmill trial of deep-fried burgers and compressed melon salads that marked the "elevated picnic" fare of his 1,200-diner summer nights at Morgan's Pier.

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