I never thought Otto e Mezzo
would become a favorite of mine. I’m not sure what I abhor more: Michelin stars (they have two), four-figure dinners or hushed carpeted dining rooms. But when I went for my 2019 PastaQuest
, I immediately saw what chefs in town told me about it: these guys are insane. Executive chef Riccardo La Perna is fabulously, expensively, obsessively dedicated to having only the best product in his marble-floored kitchen. So many restaurants say that. Only a handful eat the cost of actually doing it. La Perna does. The problem is I can’t really afford it. But now there’s an in: a new 598rmb lunch
. They’ve never done lunch before. It’s only available for two hours. It’s obscenely expensive. It’s also a steal.