NY Times Spotlights Verona Chef’s Menu


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While Verona might–for the moment–be light in the restaurant department, it is home to several talented chefs. Among them is Floyd Cardoz, who is featured in today’s New York Times.

Cardoz is the executive chef and partner at Tabla, an Indian-influenced restaurant in Manhattan that is part of restaurateur Danny Meyer’s Union Square Hospitality Group. The story looks at how chefs have been tweaking their menus to make them more appealing to restaurant-goers. In the case of Tabla, that has meant adding an appetizer named for Chef Cardoz’ mother, Boodie’s Chicken Liver Masala. You can read the story here.

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Virginia Citrano
Virginia Citrano
Virginia Citrano grew up in Verona. She moved away to write and edit for The Wall Street Journal’s European edition, Institutional Investor, Crain’s New York Business and Since returning to Verona, she has volunteered for school, civic and religious groups, served nine years on the Verona Environmental Commission and is now part of Sustainable Verona. She co-founded MyVeronaNJ in 2009. You can reach Virginia at [email protected]


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