EMANUEL CONCAS can boast an impressive resume despite his young age. After graduating from the prestigious “Scala di Giocca” culinary academy in his native Sardinia , he worked with some of the bright stars of the culinary firmament in Europe : first Alberto Chincheri of the famed Astoria restaurant on the Garda lake, then none else than Piero Vinci at the Bibis in Leeds , England . Here in New York he honed his skills at the San Pietro and Settemoma. All this traveling reflects in the exuberance of his brilliant cuisine whereas it is a classic execution of such traditional as Strozzapreti alla Vaccinara,  oxtail ragout  with homemade twisted short pasta , or liberal improvisations as smoked duck breast with sour mango chutney in raspberry vinaigrette. At the same time he is continuing the long tradition of regional cooking at La Giara. On any given night here you can feast on a Baby Octopus Stew with  Broccoli rape e Lenticchie from the Amalfi Coast or Homemade Gnocchi with Nettle and aged ricotta cheese.

And Dessert?

His great pastry skills bring to life a spongy lemon infused polenta cake from Friuli or a superbly textured pear and buffalo ricotta cheese tart ; even a classic panna cotta in mango compote will be something to remember.

 A tavola