|Chef Romano in his kitchen|
Chef Romano was at The Modern, the wildly successful Danny Meyer restaurant at the Museum of Modern Art for 8 years. To salute his arrival, Florence Fabricant of the New York Times approached the chef for a recipe to complement an article on Greek wines. The Chef came up with a recipe for Branzino with a semi-warm arugula sauce that the roasted fish sits on. It has the bitterness of arugula combined with enough citrus to give the sauce some acidity which is very complimentary to the floral quality of Greek wines. And it’s a breeze to make, taking all of 40 minutes from start to finish.