In the first part of my interview with Erling Wu-Bower, posted yesterday, the Nico Osteria chef and I talked about his Italian approach to food in general and seafood in particular.
In this second half we get down to specifics about parts of his restaurant's program, especially the parts that are necessitated by being located in a hotel—breakfast, brunch, and pastries—and how the restaurant's Italian focus translates for his pastry-chef collaborator, Amanda Rockman.…
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