EP///004: A Venetian Restaurant: SRV. with Chefs Kevin O'Donnell and Michael Lombardi JR



The guests this week are Kevin O’Donnell and Michael Lombardi JR, the chef partners of SRV restaurant in Boston’s South End.


They are not notch cooks and chefs, they have cooked in restaurants together in Italy, Paris, and New York City. They now are at home in Boston and they are killing it. Best New Restaurant nomination from the James Beard Foundation, 4 stars from Boston Magazine, Best Italian Restaurant in Boston 2017 and the eater peoples choice winners in 2016 just to name a few.  

We talk about how they stay authentic, living in Italy, and making risotto.




Follow them on Instagram: 

Kevin O’Donnell: @kodonnell47

Michael Lombardi JR: @mlombardijr


And SRV:


Twitter: @SRVBoston

Instagram: @SRVboston

Facebook: @SRVBoston


This week we also have the mushroom Prince, mushroom extraordinaire, wild food enthusiast, the freeky forager


Tyler Akabane from mushroomsformyfriends.com back for another edition of

What’s In The Woods!!!!

It’s prime time to go and harvest dandelion root and get your yang all lined up. Here is some more info on dandelion root:: 








AND more info on the Nordic Food Lab: 

I went to a lecture by head of Research and Development, Roberto Flore this week. It was all about eating insects and the research they do at the Nordic Food Lab in Copenhagen. Really inspiring work all focued on food, science, history, and culture: 



Nordic Food Lab is a non-profit, open-source organization that investigates food diversity and deliciousness. Established in 2008, we combine scientific and humanistic approaches with culinary techniques from around the world to explore the edible potential of the Nordic region – the flavours that say something about us and imbue the foods we eat with a connection to this place and this time. We work to broaden our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating. 

Their website is a huge data base sharing all sorts of food research and findings.




AND their new book: