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| Jacob Katel |
| Chef Alejandro Piñero at work. |
Fratelli Lyon Driade is an Italian restaurant in the Design District that is on a mission. The manifesto printed on the face of their menu says, "to distance ourselves from purveyors of heavily marketed and mass produced food stuffs and their sources."
The restaurant imports
authentic ingredients from all over Italy, and uses artisan, heirloom, grass fed, and sustainable products with their fresh made pasta, daily bread, and craft wines.
Chef Alejandro Piñero says, "We try to keep it really simple, just a couple a ingredients on the plate, really letting them shine, and sourcing the best product."
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| Line cook Sebastian Verzino. |
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| Cold line, open kitchen. |
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| Fresh sliced import. |
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| Called formaggi on the menu. |
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| The ceiling. |
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| The space. |
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| Pasta station. |
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