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A tidbit taken from next week’s Cafe review of AltaMare:
IfGiordano and new chef Simon Stojanovic make providing a seamlessly smooth
dining experience appear easy, it’s because they have learned how
to do so through hard work. The former finessed his skills while orchestrating
Alta Mar over the past nine years; Stojanovic honed his craft under
the tutelage of Michael Schwartz — originally at Nemo and then as
sous chef at Michael’s Genuine. The influence is obvious: Stojanovic’s
daily-changing menu is more a Mediterranean mash than that of his mentor
but showcases similar sustainable sourcing such as local organic produce,
free-range and organic meats, and line-caught seafood. The chef also
baits the hook with the restless worm of intelligent creativity.
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