"Erbaluce chef and co-owner Charles Draghi is currently spending at least a year running the kitchen at Cinquecento, and while he’s not changing too much on the menu, there are certainly hints of his old ingredients, dishes, and techniques. He’s amping up Cinquecento’s carbonara, for example, with guanciale cured in-house, reminiscent of one of his most memorable Erbaluce dishes, and he plans to add his spaghettoni all’amatriciana to the menu as well." - Rachel Leah Blumenthal
