How does Fabio Viviani come up with his menus?

I put down the top 200 dishes that I like that fit the theme of what the restaurant is. Then I take the pride away from it and have 100 people, sometimes, sit down and eat all the 200 dishes. Then we go down to 175, then to 150, to 75, to 50. Most of the time from the 50, we decide how much more to go down — sometimes it’s down to 40 or 30. For Siena Tavern, we started with 200 dishes and had 10 dinners. It’s very systematic, but we now have all cravers on the menu.

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