Some appreciate art through sight, while others savor it through taste, says chef Stefano Nicodemo, who seems determined to have it both ways. In his first year at Paletto Italian restaurant
Fresh octopus, white truffle and porcini mushrooms have been stars in his signature dishes of his native Naples. The chef's modern approach favors dishes that are "light yet richly defined," he says.
"The visual presentation of food is the art of modifying, processing, arranging or decorating it to enhance its aesthetic appeal. I often take the simple classics I grew up with and adapt or modernize them."