DIG 22.32 – 8/13/20
IMAGE BY MIKE SHWARTZ
On a Saturday morning just after 11am, Albert Pisani is peeling the translucent skin off onions he sliced the night before. He put them through a multistep process: rinse, dip in batter, and toss in breadcrumbs. He makes four onion rings at a time.
“We’re a dive ...
