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photo by Talia Hodge
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photo by Talia Hodge
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photo by Talia Hodge
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photo by Talia Hodge
“It’s right in the middle of the kitchen,” says Michelin-starred chef and owner Dante Boccuzzi. “You get to see all the ins and outs of what it takes to have a restaurant.”
A personal chef guides up to four guests through a custom tasting menu, featuring five, seven, 14 or a whopping 21 courses — with optional wine pairings.
“You have a chef catering to your every need,” says Boccuzzi, who has worked in China, Europe and New York City. “The chef will present the food, serve the food and explain the attention to detail.”
One of Boccuzzi’s signature dishes is a California-inspired seared scallop with a balsamic glaze, strawberries, a surprising pop of cardamom, candied lemon, arugula and crispy potato cakes.
“It’s a tradition where people macerate strawberries in balsamic vinegar,” he says. “It all comes together and balances out. It’s really tasty.”
Global courses thoughtfully span light to heavy and cool to warm. The lavish meal can feature cold fish like ceviche, hot fish like Hong Kong mussels, a house-made pasta, a meat course, a palate-cleansing dessert and a decadent ending — like a slice of Nutella pie.
“It’s a very unique experience that very few restaurants in town offer,” Boccuzzi says. “You get to be a part of all the excitement.” //KP
21 Furnace St., Suite 402, Akron, 330-375-5050, danteakron.com
