He has completely remade this restaurant. I rank it one of the two best restaurants in town (along with Seasons). Before I even knew they had a new chef, I had two of his dishes that made me sit up and shout: a delightfully subtle and complex cream of cucumber soup and a plate of barbecued pork. Right away I asked my server, “Is there a new chef?” The old Scalo was consistently pretty good, but Jonathan has taken it into the stratosphere. I’ve eaten here dozens of times since he took over, and every sauce is noteworthy by itself and perfect for the entrée. It’s no longer really Northern Italian; the dishes range over the whole of Continental cuisine and often the whole world. A good example of this world blend is the scallop appetizer with kataifi (fried chiffonade of phyllo, resembling shredded wheat) sauced with a mango avocado cream.