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.
