EditorialCurtis Duffy, left, Richie Farina, a sous-chef, Justin Selk, chef de cuisine, and Chris Sullivan, chef de partie, prepare an amuse bouche for the first friends-and-family dinner in Chicago on July 23, 2020. (Joshua Lott/The New York Times)
EditorialBollito misto with vegetables and two dipping sauces along with glasses of a reduced broth as a amuse-bouche in New York, Jan. 25, 2020. (Andrew Scrivani/The New York Times)