Simone Falco operates Rossopomodoro locations inside Eataly across New York, Chicago, and Boston, plus SIMÒ Pizza in NYC. The man cooks Italian for a chain Italians actually trust — which is a credential most American chefs cannot claim.
He chose ossobuco. The Milanese cross-cut veal shank, braised for three hours with wine and broth, served with gremolata — lemon zest, garlic, parsley — sprinkled over the top at the moment of service. The gremolata is the entire finish; without it, the dish is heavy. With it, the dish is the reason ossobuco exists.
Bobby's, per the broadcast, lacked the cut-through. Falco's gremolata did the work.