The New York Times

Southern Italy, comprising Basilicata, Apulia, Campania, Calabria and Sicily, is the inspiration for the food at this restaurant from Monte Carlo Hospitality Group. The new company has brought on the chef, Antonio Salvatore, who is from Basilicata and has restaurants in Monte Carlo (Mr. Salvatore is also a partner.). Burrata, Neapolitan-style pizzas…

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