The Upper West Side — flush with Dovetail's success; the boffo business at Kefi , Cesca , and Ouest ; and with Fatty Crab II on the way — seems to be — of all places — the hot restaurant neighborhood du jour. And the next chef heading northwest? Tuscan toque Cesare Casella, who has a lease on a 1000-square-foot space on West 73rd Street. The Maremma chef, who leads the Italian program at the French Culinary Institute, is also seeking to acquire an adjacent storefront. “If we can do that, we will have an Italian restaurant, but not a Tuscan cowboy one,” Casella says. “I have to represent all of Italy, the way I teach at FCI. If we stay with the small space, it will be Bean Bar or something like it.” Bean Bar is the Tuscan takeout bean operation Casella has wanted to open at Grand Central since last May. His new space won't be ready till fall or next winter at the earliest.
Related: Cesare Casella Jumps to Launch Bean Bar in Grand Central">
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上西区，到处都是鸠尾的成功;波波生意在享受，Cesca,西部省；和肥蟹我在路上——似乎是——所有的地方——热门的餐馆附近。下一个去西北的厨师呢?卡塞拉(Cesare Casella)在西73街租了一处1000平方英尺的空间。的近海岸沼泽地他在法国烹饪学院(French Culinary Institute)负责意大利课程，也在寻求收购邻近的一家店面。卡塞拉说:“如果我们能做到这一点，我们就会有一家意大利餐厅，但不是托斯卡纳牛仔餐厅。”“我必须代表整个意大利，就像我在FCI教书的方式一样。如果我们继续使用小空间，它将成为Bean Bar或类似的地方。”Bean Bar是一家托斯卡纳咖啡豆外卖店，卡塞拉从去年5月开始就想在中央车站开这家店。他的新地方最早要到秋天或明年冬天才能准备好。
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