As chef-partner of Union Square Cafe, Michael Romano has used his unique syle of American cuisine with an Italian soul to earn The New York Times three-star rating, rank as "Most Popular in NYC" Zagat Survey for a record seven years, and the James Beard Outstanding Restaurant of the Year in 1997. Michael is also co-author of the best selling "Union Square Cafe Cookbook" and "Second Helpings from the Union Square Cafe".
Shrink that waistline with a delicious end shrimp dish from chef Scott Conant.
Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.
Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.
Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.
Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.
Chef Marco Canora takes the heavy pasta out of ravioli in this traditional dish.
Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.
A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.
Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.
Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.
