On Fridays we feature five finds selected by local chefs or personalities. Today’s picks come from Amalia Scatena, Executive Chef at Pippin Hill Farm & Vineyards, and former Chef de Cuisine of Fossett’s. On select Thursdays this fall, Pippin Hill will stay open late, from 5 pm to 8 pm, for wood-fired pizzas, wine and sunsets. The next sunset Thursday is October 4. Scatena’s picks:
1) Pollo Tacos with Salsa Verde at La Michoacana.
2) Avocado Tempura at TEN.
3) Capesante ai Ferri, at Tavola. Pan-roasted sea scallops, leek-beet risotto, white truffle oil.
4) Jowl Bacon with Fried Eggs at Maya (brunch).
5) Gyoza Dumplings at Now and Zen.