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 Bricco’s menu.“I ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?