Chef Enzo Fargione (center) and his staff. From left to right: pastry chef Elizabeth Barbato, Jason Davis, Michael Fusano, Jose Sanchez, and Walter Silva. Photograph by Kyle Gustafson
In Elisir’s Italian-style sushi dish, goat cheese mousse, mushrooms, and asparagus, are rolled with prosciutto. Pickled carrots act as ginger, balsamic dipping sauce mimes soy. Photograph by Kyle Gustafson
Vitello Tonnato comes with thin-sliced poached veal, tuna foam, caper berries, truffles, and quail eggs. Photograph by Kyle Gustafson
Fargione’s take on a classic Italian cannoli, in which ricotta filling is rolled in a thin cookie with spun sugar “smoke” and pistachio crumble “ash,” is served in a cigar tray. Photograph by Kyle Gustafson
Elisir opens to the public on December 1. Photograph by Kyle Gustafson
