Nino Catuogno glides through his dining room with the confidence of a chorus line dancer on a familiar stage, fielding phone reservations, greeting guests and correcting errant plate presentations and server miscues. But the owner of the 12-year-old, award-winning Bricco Ristorante in mid-town Manhattan is about to add a new step to his repertoire that runs the risk of turning adoring fans into harsh critics if he stumbles. Catuogno wants to add 50 cents to every dish on Briccoâ€™s menu.â€œI ...
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