We can nearly call it "younger brother syndrome". Opening the second bistrot-style restaurant is an established trend for successful chefs. In this way they can propose the cuisine of the mother house, which has usually really important prices, in a simpler and more affordable way.
And the facts are, results are usually good… at least in the ones I experienced myself: I can only mention 108 at Copenhagen (extension of the famous Noma, for years considered the world’s best restaurant) and Cannavacciuolo Café & Bistrot, second house of one of the most mediatically exposed chefs in Italy. But Niko Romito, multi-starred chef from Abruzzo, doesn’t want to be outdone and added further interest in his own project "Spazio".
In fact, all the three restaurants under this brand are extensions of his professional cooking school "Niko Romito Formazione", and hire former students of the above. Under a wise and experienced supervision, the low average age of the staff becomes irrelevant, and all the energies derived from the overwhelming enthusiasm channelled in the right direction. Continue reading “Enthusiasm @ Spazio Milano – Milan”