When Gianni Cionchi describes a dish on the menu at FishTag, one of the Manhattan restaurants he runs, it’s clear that he appreciates the “art” in culinary arts.
“This is our take on the classic tabouli salad,” he says of the trendy tavern’s chopped bulgur salad, “but we’ve chosen to add about twenty-five additional ingredients. You have a base of shaved fennel and grilled kale, which gives a great smoky flavor, and peppers—yellow, red bell—plus pomegranates, dates, tomato, raw radish, scallions, onions—a lot of high and low notes.”
Like the other Greek-inspired items on the menu—from sheep’s milk dumplings to smoked octopus—the bulgur salad at this Upper West Side restaurant is distinctive.
“You don’t get attention in this business by doing things the same way everyone else does,” Cionchi remarks.
