In a city known for having some of the most demanding palates in Italy, chef Massimo Bottura satisfies, serving his contemporary, stylish cuisine on mismatched plates purchased in New York. Bottura has taken all he learned from a decade of work with Alain Ducasse, and has used it to forge his own style and unique dishes. One reviewer called his cream sauce "edible gold." He still makes his heavenly Modenese tortellini based on his grandmother's recipe, but every other dish is his own invention. Creations might include "razor clams," where the "clam" is made of seaweed and stuffed with real clams, scallops, and oysters; or an intense "rice surf and turf," sea urchin topped with rice in veal juice, black truffle, and pomegranate.