New at chef John Tesar’s Spoon restaurant: Italian truffles, plus Kevin Trevino joins as sommelier


scallop

 

Chef John Tesar just returned from Meatopia (we told you about that here) to find this on his fish counter at Spoon: a pretty six-ounce truffle from Tuscany.  He says he’ll be shaving it into Sauternes-enriched risotto and butter poached Peconic Bay scallops starting tomorrow.

Also starting tomorrow: Kevin Trevino takes the reigns as Spoon’s sommelier.