GodsendJen

I've never eaten at Sugo but I might have to add it to my list of "must try" places.  A recipe of theirs was featured in today's AJC for Federico's Pork Braciole. The chef was flattered that someone would try to make what he refers to as a "highly complex" dish at home, so he included his phone number with the recipe so people could call him if they ran into problems and needed help.  Here is a snippet from the article:

If you want to re-create the best meal you've ever tasted, you'd better be prepared to work for it. This recipe will take a home chef at least two evenings to prepare, but the work could actually be spread over three or four days...

If you'd like to attempt this braciole at home, plan to roast the garlic and caramelize the onions one day, and then stuff and roast the tenderloins the next. And if you get stuck, Castellucci invites you to call him for advice (phone number above). "Sincerely, anybody that puts in the effort to re-create a complex dish like this, I want them to know that if I have six calls at once, I'll take theirs first."

The menu descriptions sound like they might use just a little too much "stuff" for me but if the chef cares this much about his food it might be worth a venture.