Chef Daniel Rosen has taken the reins in the kitchen at Germano's Piattini in Little Italy.
Rosen has previously served as head chef at the Union for Reform Judaism's Camp Harlam, executive chef at Blue Monkey Catering and executive chef at the now-closed jazz club Le Cochon Noir in Philadelphia.
Located at 300 S. High St., Germano's has been in business for 38 years. The Tuscan restaurant was known as Germano's Trattoria until two years ago, when it renovated, changed its name and shifted its dining focus to small plates.
Rosen is adding his own zest to the restaurant's offerings. His summer menu includes rigatoni coda di bue with oxtail sugo, braised celery and pecorino; crispy pasta; beet carpaccio and roasted calamari with chickpea soup.
His vegan menu includes cauliflower steak with fingerling potatoes, mushroom ragout and roasted pepper sauce; penne verdi with herb oil, garlic confit, peas and asparagus; and fresca salad with orange supremes, chopped radishes, roasted beets, shaved carrots and lemon vinaigrette.