Starting today, Sara Jenkins is writing a column for the Atlantic Food Channel chronicling the opening of her new restaurant, Porsena. In her first installment, Jenkins writes at length about the merits of dried pasta and reiterates what she told us about wanting to open a place where customers can come in and order either pasta al pomodoro or pasta al ragu. “I feel that,” she writes, “as restaurant themes go, everyone is still caught up in replicating Italy, which is kind of pointless and doomed to always be Disneyesque. I just want to reference it.” Check it out; it’s an entertaining read.
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