How does Tom Colicchio describe his cooking?
It’s contemporary American, but there are definitely influences from France, from the time I spent there, and from Italy. But I think contemporary cooking — whether you’re doing it in the States, whether you’re doing it in Spain or Italy or France — is pretty much the same. It’s new techniques, sort of cleaner methods of cooking. But I think that for 20-plus years now I’ve been focused on buying from farmers, and these are all buzzwords you hear now, “farm to table.” A group of us, we don’t even market it because we feel that if you’re coming to a restaurant of this caliber you should expect that. So I call it contemporary American with world influences.