I love the concept of Nao.  It’s a capstone class for the Culinary Institute of America students where they get to work both the back and the front of the house to really understand and appreciate how a restaurant functions.  The flavor has always tended to that of Latin America, but they seem to recently have moved away from the small plate format to a combination of small plates and main courses.  I like this much better as it allows for a little sharing at the beginning of dinner, but then you get a yummy meal that’s all yours (unless your husband likes your dinner better)! Continue reading →