The city’s swankiest Italian spots are cutting down on garlic — or doing away with it altogether — to please finicky clientele.
,” capo Clemenza teaches Michael how to make pasta sauce. “You start out with a little bit of oil,” he says. “Then you fry some garlic.”
, told The Post. “Finally, I made the decision to get rid of it all together, and my customers thanked me.” “People always complained that it was smelly and gassy,” Thomas Makkos, the owner of Nello, told The Post.Fasano’s executive chef Nicola Fedeli told The Post he rarely relies on garlic. The restaurant’s dining room is seen above.in Midtown. Executive chef Nicola Fedeli said that he rarely relies on the pungent seasoning in his refined cuisine, and that cooking with heaps of minced garlic isn’t actually that Italian.