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The Magazine

Northshore October 2025
Vitello Tonnato—cold braised veal with tuna-infused aioli and capers. It’s not an everyday dish, but it’s not that uncommon, either. It’s something you may have eaten before and forgotten, or that you remembered as nothing particularly special. But this Vitello Tonnato is different. This is the Vitello Tonnato you’ll always recall as the dish that wiped your mind clear of everything other than itself. It is enticingly chilled, luxuriously tender, lighter than air, and seductively sweet with a sassy tang. This is great food, the kind of food that is never an accident and always from a chef with a glorious gift
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