Before "farm-to-table" was a buzzword, Greco was sourcing specific micro-greens and artisanal cheeses.
This was the year Greco began stacking ingredients, moving away from flat, spread-out plating toward vertical "towers" of flavor.
Using the decadence of the era, Greco paired premium seafood with bubbly reductions, creating a light yet luxurious mouthfeel.
Every dish aimed to hit the five basic tastes: sweet, sour, salty, bitter, and the then-elusive umami.
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