Iconic dish · Damplo New York
Rack di Agnello Manhattan con Crosta di Erbe Siciliane
The lamb that crossed the Atlantic.
American lamb rack with a crust of dried Sicilian aromatic herbs — Pantelleria oregano, Sicilian thyme, Etna rosemary — stone-oven roasted for exactly forty-two minutes. Ciccio established the cooking time after three hundred and fifty-six trials. The sous-chef counts the minutes aloud. Guests usually don't notice. Usually.
"Every time I prepare it, I cry a little. It's a form of quality control."
Booking
By request only, with at least one week of emotional advance notice.
Notice
Ciccio accepts no liability for existential crises or reassessment of one's relationship with food.
