Former chef-owner of L'Impero, Scott Conant is the recipient of a rare three-star rating from The New York Times and James Beard Foundation winner for Best New Restaurant 2003. Former chef at Barolo in Soho and Chianti on the Upper East Side, Conant first received praise for his soulful Italian cooking from both the New York Times and New York Observer after taking over City Eatery.
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.
Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.
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.
