Citysearch Editorial Review. Chef Melissa Muller (formerly of Gallo Nero) cooks primarily with organic or local ingredients, preferably both. Owner Marcello Assante primarily opens and runs Italian restaurants, including Porta Toscana and Boom. And so Organika was born, in a tiny, wedge-shaped space punctuated with bottles of wine and an open-air kitchen. The menu details the origin of such dishes as the siciliana bruschetta (garlic spread, sun-dried tomatoes, capers and olives), one of many bruschettas on the menu, and pasticcio (Muller's take on mac and cheese, with bechamel, robiola, parmigiano and smoked mozzarella).
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