Inspired by his grandmother and the cooking teacher whose kitchen provided a safe haven during a challenging time at high school, Phillip Basone is looking to open a pop-up restaurant in downtown Manhattan. Combining American, Italian, Latin and North African foods ‘in their purest, most beautiful forms’, Basone will exhibit skills gleaned from The French Culinary Institute (as well as his experience with some of America’s best chefs) via a chef’s tasting menu in a two-night stint at his pop-up.