Tazzina

Unlike other chefs, Jason Zukas is not the product of some fancy cooking school. Rather he is self-taught, learning the trade working with chefs Tom Valenti at Ouest and John De Lucie at La Bottega, then traveling the world and landing back in NYC as executive chef at Charles in the West Village. Zukas opened Tazzina in 2011 in his native Queens, bringing influences from his years of on-the-job training and his travels around the world to Mediterranean dishes like Grandma’s meatballs, truffled gnocchi, Long Island fluke francese, Grandma’s tripe and veal capriciossa.