When celebrity chef Tim Love opened Hotel Otto, his own “micro-resort,” next to Gemelle over the summer, he added Italian-inspired breakfasts to the menu. Strong Illy coffee and a Limoncello spritz (lemon liqueur, prosecco, and club soda) set the stage for a pesto hollandaise–draped European benedict with prosciutto and perfectly poached eggs atop house-made focaccia. The same eggs and focaccia star in the avocado toast, brightened with lemony Greek yogurt, halved cherry tomatoes, and crisped salami. A side of spicy rattlesnake-rabbit sausage was unexpectedly light. Lunch and dinner remain popular for sophisticated Italian pastas, pizzas, salads, and meats.
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Tim Love's take on his second-favorite cuisine.