Comments on: Feel the Machine Love

By: Keeping Up with Dante – SaltShaker

Keeping Up with Dante – SaltShaker — Fri, 05 Aug 2022 15:13:29 +0000

[…] for those of you who’ve been with me for these years of culinary adventure, we first met at Moreno, a good thirteen years ago. I was impressed with his restraint in the use of molecular gastronomy. […]

By: Bite Marks #83 – SaltShaker

Bite Marks #83 – SaltShaker — Tue, 08 Dec 2020 13:17:06 +0000

[…] article in a local online magazine where chef Dante Liporace, who has showed up on these pages from Moreno, to Tarquino, to Bourbon Brunch & Beer, (and now two others spots that I haven’t yet […]

By: What’s on the table?

What’s on the table? — Sat, 16 May 2015 22:29:05 +0000

[…] inspired by the not quite it pappardelle alfredo of last week’s lunch at Moreno, my own semolina pappardelle, with classic alfredo and a fresh tomato on the side. Need my […]

By: ‘Tis the Season

‘Tis the Season — Fri, 20 Dec 2013 10:39:42 +0000

[…] might remember how much I liked the risotto dish at Moreno a few weeks back, and I’ve been thinking about how to make it my own. It’s still not […]

By: What’s in a Name?

What’s in a Name? — Thu, 29 Nov 2012 23:08:19 +0000

[…] a quickly whispered conversation. I think I was recognized…. He was previously the chef at Moreno, a restaurant that was in the Moreno hotel, to which I gave a cautious Recommended a couple of […]

By: Wine and Dine

Wine and Dine — Mon, 19 Sep 2011 13:24:50 +0000

[…] & Restorán, Moreno 372 in Moneserrat, the spot that took over the space vacated by a stab at bringing the molecular gastronomy world to Buenos Aires. While I will miss Moreno’s […]