At 40, Italian-descended chef Mario Cardini has turned his restaurant, La Carne Fresca by Cardini, into one of the most sought-after dining destinations in the city. Located in the heart of the financial district, the establishment has held three Michelin stars for three consecutive years. Every night, only thirty tables are available, yet reservations are booked solid for the next six months. Yesterday afternoon, Cardini sat down with Gourmet Magazine to reveal the philosophy behind his success.
“My signature dishes are the ‘Charred 28-Year-Old Prime Virgin Female Fillet,’ ‘Freshly Slaughtered Female Osso Buco Milanese,’ and ‘Live-Cut Female Carpaccio with White Truffle,’” Cardini said in fluent but accented English. “The secret is one word: freshness. From slaughter to plate, no more than forty-five minutes. The sweetness, elasticity, and depth of flavor are simply impossible to achieve with frozen meat.”