AMERICA’S TOP-RATED

RESTAURANTS & CHEFS 2008
These restaurants were selected by John Mariani as America’s Top 20 Restaurants 2008
(not in order of preference). The content of this overview was written by the editorial
staff of the Chefs In America Awards Foundation.

SAMPLE MENU

Appetizers

Pesce Crudo e Colatura
Di Alici
Italian sausage sashimi, colatur di alici, organic greens & tomato

Calamaretti
Mediterranean fried baby squid in a cone, aioli sauce

La Salumeria di Pesce
tuna bresaola, sword fish prosciutto, sea bass salame, smoked salmon sausage

La Caprese
heirloom tomatoes, mozzarella, basil & olive in radicchio heart

Menu Highlights

I Fusilli Alla Norma: Sicilian pasta with fresh tomato, eggplant, basil & aged
ricotta lucana

Gli Gnocchi: semolina-ricotta saffron pillow with porcini, peas & prosciutto

I Tortellini: Sweet white corn filled ravioli with farmer’s market vegetables & spuma di pomodoro

Pappardelle Al Cicocolato: chocolate pappardelle, Main lobster ragu, cherry tomato

VALENTINO

RESTAURANT

Valentino reflects Piero Selvaggio’s philosophy of exceptional hospitality

 and service, passion for excellence in food and wine, and reverence for the legacy of Italian culture. Valentino has expanded its dining areas & created the innovative vin bar, while continuing to host celebrities & eminent clientele. Owner, Piero Selvaggio’s philosophy ensures the welcome of each guest and the authenticity of the kitchen, using artisanal domestic & imported ingredients, Selvaggio helped to popularize in the United States- white truffles, fresh porcini mushrooms, fish from the Mediterranean and Adriatic Seas, and handcrafted, cured meats and cheeses.

CHEF PIERO SELVAGGIO
“The restaurant world is a blend of business & poetry,” states restaurant owner Piero Selvaggio, who has mastered the perfect balance of both. Expanding a $4,500 venture into a multi-million dollar business has enabled Selvaggio to realize his vision: to bring the food of Italy, with authenticity and style, to Los Angeles, Las Vegas, and soon throughout the United States. He continues to polish his craft, a requirement in a business that demands that you be faster and better each year. He is currently developing several original concepts slated to be opened in new markets in the U.S. in the next few years.