00:02Look how glossy that is.
00:04Gloss factor off the charts.
00:05One restaurant, one rule.
00:07I don't order anything.
00:09The chef decides everything.
00:11We are at I Cavallini.
00:12It's an Italian restaurant in Williamsburg.
00:15Cannot wait.
00:16Trying to expose New Yorkers
00:18to maybe a new style of Italian food that's minimalist.
00:22I think these dishes really show off
00:23what we're trying to do here,
00:24cooking modern Italian food in the heart of New York.
00:27First up, we have the Spanish mackerel
00:29with champagne grapes and pickled coriander.
00:32I love a Spanish mackerel.
00:33Mackerel is a bold fish.
00:35This looks beautiful.
00:37I love the way the fish is cut.
00:39The champagne grapes are so cute.
00:41They're nice and sweet.
00:42That fish is so buttery.
00:44Kind of melts in your mouth.
00:45Next up, we have a Japanese sardine
00:48with dadarini tomatoes, cultured butter,
00:51and the house flatbread.
00:52I'm going to try the flatbread
00:53with a little bit of the butter.
00:55Mmm.
00:56It's got this delicious kind of grilled charred flavor to it.
01:00Okay, we're going to try it with a tomato.
01:02We're going to just combine all three.
01:04I think I have fashioned the perfect spice.
01:06It's the tomato that pulls everything together.
01:09I am very excited to see this dish.
01:12It's the malaredes with uni butter, corn, and royal red shrimp.
01:17Every single thing I just listed is me in a nutshell.
01:20It is a sardinian pasta.
01:22It has these little ridges on it.
01:23Oh, my God.
01:24The first thing I taste is corn.
01:26It's so creamy.
01:27That's the uni butter.
01:29The shrimp are cooked perfectly.
01:30It's just such a summery pasta, and I love it.
01:34Icavelini, chef's kiss.
01:35Icavelini, chef's kiss.
01:36A Buckleini was a cookie bud.
01:36Should I put this over?
