With change being ever the constant, the best practice, they say, is to be in the moment. Or, as Ryan Costanza and Rick Margaritov assert, live in the Present Tense. That ethos informs their current endeavor in both word—the name of their restaurant—and action—how it applies to Chef Costanza’s cuisine and Margaritov’s hospitality.
A New York Italian who grew up cooking in his family’s pizzerias, Costanza broadened his culinary skills in Bali, Singapore, Korea, and Japan. The foods and cooking techniques of the Japanese are what drive him now. Partner and longtime friend Margaritov has logged over 20 years in
