The Tasting Kitchen in Venice

Crostone with chicken pate, frisee salad, warm vinaigrette and poached farm egg at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Sept. 16, 2014 4:11 PM PT

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Endive salad with walnuts, blue cheese and a sherry mustard vinaigrette at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Bar manager Justin Pike mixes a drink at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Vermouth and butter-braised halibut with fresh cranberry beans, stewed lettuce, creme fraiche and chervil at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Tagliatelle with salsa verde, proscuitto and a poached farm egg at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Guests dine at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

Leg of lamb and rib chop with polenta, balsamic roasted grapes, caramelized fennel, bagna canda and sugo. (Ann Johansson / For The Times)

Waitress Noelle Chaplin, second from left, takes an order from Kristan, left, and David Lebovic at one of the popular communal tables at the Tasting Kitchen in Venice. (Ann Johansson / For The Times)

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