Adore December 2019

Making a fish-centric menu (that successfully combines both Italian and New Orleans traditions) wasn't as stressful as one might think. Scanio, who has been with Delmonico since 2005, creates specials for the restaurant daily, as well as tasting menus for holidays like Thanksgiving and works on themed menus throughout the year. He found that having parameters allowed him to focus and to be more creative. "But, delicious [food] is always more important than creative," he says knowingly. "I'm happiest to represent this tradition and create within this tradition."

The meal comes to a finish with a classic tiramisu, featuring homemade ladyfingers, which is purposefully not too rich or heavy. "The next day is Christmas day. You're going to do the whole thing over again. You have to pace yourself!" The dessert isn't the only treat of the day: the 19th century building is thoughtfully decorated for the holidays; wreaths are placed throughout Delmonico and a fresh garland adorns the staircase. Live music near the bar contributes to the day's festivities. The restaurant, which was purchased

Sautéed Pompano Lobster-Saffron risotto, fennel, and Plaquemines satsuma vinaigrette

Italian Oysters al Forno Louisiana oysters baked on the half shell with artichoke, oregano, and lemon

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ADORE • DECEMBER 2019