How is lasagna made at the restaurant?

Lasagna involves folding pasta sheets, blanching, stacking, and serving.

What is lobster butter made of?

Lobster butter is made using lobster tail for meatballs and lobster body for the butter, simmered and strained.

Caramelle pasta is filled with buffalo milk ricotta, ensuring a perfect texture.

Lasagna corners are stacked with deli paper in between and stored until service starts.

Fior di latte mochi is made daily by hand, combining homemade mochi and fior di latte gelato.

The restaurant's lasagna is a standout menu item due to its visually appealing presentation and meticulous preparation process involving blanching pasta sheets individually and layering them to create a 30-pound dish.
The kitchen at the restaurant operates efficiently under the guidance of two leaders who oversee a team that meticulously prepares dishes like lobster butter meatballs and caramelle pasta, ensuring successful services despite the high demand from over a hundred customers daily.

How is lasagna made at the restaurant?
Lasagna involves folding pasta sheets, blanching, stacking, and serving.
What is lobster butter made of?
Lobster butter is made using lobster tail for meatballs and lobster body for the butter, simmered and strained.
What is caramelle pasta filled with?
Caramelle pasta is filled with buffalo milk ricotta, ensuring a perfect texture.
How are lasagna corners prepared in advance?
Lasagna corners are stacked with deli paper in between and stored until service starts.
How is the signature dessert fior di latte mochi made?
Fior di latte mochi is made daily by hand, combining homemade mochi and fior di latte gelato.

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The restaurant makes around a hundred sheets of lasagna daily, each weighing approximately 30 pounds.
The lasagna dish has become a popular item on the menu, attracting customers due to its Instagram-worthy appearance.
The process of making lasagna involves folding thin pasta sheets to create 12-inch pieces, which are then stacked on top of each other.
The pasta sheets are blanched individually in heavily salted boiling water and then transferred to salted ice water to retain seasoning.
The lobster butter is made using lobster tail for meatballs and lobster body for the butter, simmered for two hours and strained before freezing.
Lobster for Two dish involves stuffing lobster meat with smoked vodka sauce, baking it, and serving it with various dairy-based ingredients.
The caramelle pasta is made by combining classic egg dough with black sesame dough, creating a tie-dye effect by layering strips of dough.
The caramelle pasta is filled with buffalo milk ricotta, frozen before cooking to ensure the perfect texture.
The restaurant also prepares a dish involving stretched dough filled with cheese and garlic chives, topped with another layer of dough.
Chrysanthemum greens are meticulously picked, iced, and spun in a salad spinner before being served with a Parmesan dressing.

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Lasagna corners are a popular item, so they are prepared in advance by stacking two pieces with deli paper in between and storing them until service starts.
The restaurant experiences intense lunch and dinner services, with over a hundred customers served despite having only 50 seats.
A signature dessert, fior di latte mochi, is made daily by hand, combining homemade mochi and fior di latte gelato.
The team at the restaurant works well together, with two leaders managing the kitchen, ensuring tight organization and a successful service.