On this "On Foodable Side Dish," we join Foodable video correspondent Agnes Chung, as she takes us to West Village to explore the Michelin-starred restaurant Piora, a concept brought to life between the collaboration of proprietor Simon Kim and Chef Christopher Cipollone. What makes this upscale and intimate restaurant unique? It pays homage to both of their Korean and Italian heritages.
In the kitchen, Agnes Chung joins the chef as he prepares two dishes. One is a madai plate that is beautifully arranged with avocado puree, flower salt from Spain, spring flowers, and cereal-puff-like but savory farro for texture. Using liquid nitrogen, Cipollone adds a frozen element to the dish that helps keep the fish cool, and allows it to season and melt on the fish once the plate is served to the guest.
The second dish is a ramp bucatini with pancetta, with the ramps charred on a grill and with dashes of black pepper, salt, and lemon zest. It is put into a mold before it is topped with buttery egg yolk poached in olive oil and parmesan.
Still hungry for more? Watch the full episode for a bigger bite of Piora.
