
15

"On Polk Street, Sorella serves tortelli made from golden brown cocoa-flavored dough filled with kabocha squash and sprinkled with toasted walnuts and fried Brussels sprouts, finished with red miso butter; the chef notes a move toward more adventurous vegetarian pastas and the kitchen has been featuring uni while sourcing miso from Aedan by Mariko Grady." - Flora Tsapovsky