Tag Archives: Italian

Bibiana Reopens in Penn Quarter with a New Chef and Fresh Look

Source: Washingtonian Food

Bibiana is back after a temporary shutter over the holidays. Restaurateur Ashok Bajaj briefly closed his eight year-old Italian restaurant in Penn Quarter for a new start—both in the look and kitchen. Executive chef Loris Navone is now at the helm, while London-based designer Harry Gregory gave the modish space a “fun, Milan feel.” “Needless to […]

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7 Philly Restaurants Serving the Feast of the Seven Fishes

Source: Philadelphia Magazine » Foobooz

If you celebrate Christmas, you’re probably familiar with some iconic holiday foods: candy canes, cookies and milk put out for Santa, eggnog, maybe oranges and […]

The post 7 Philly Restaurants Serving the Feast of the Seven Fishes appeared first on Philadelphia Magazine.

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Alisa Barry reopens Bella Cucina at the Shops Buckhead Atlanta

Source: Atlanta Magazine

Owner Alisa Barry.Photograph courtesy of Bella Cucina. When Alisa Barry closed her popular Bella Cucina Virginia-Highland retail store in 2013, it wasn’t the end of her business, although it might have seemed that way if you only knew the Italian lifestyle brand through its brick-and-mortar location. Barry, who has been in business for 24 years, continued to operate her wholesale line of Bella Cucina products—which are sold at Whole Foods, Crate and Barrel, and boutique stores through the country and Canada—out of a space in East Point. Wholesale is 97 percent of her business. “If you’ve been around the block, ...

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Fausto Opens in Old Franny’s Space This Week

Source: Grub Street NY

Restaurateur-sommelier Joe Campanale and chef Erin Shambura, both late of L’Artusi, had been searching earlier this year for the perfect Brooklyn location to open their own place. Then came the call from Francine Stephens, with the shocker that she and her husband, Andrew Feinberg, would be closing local landmark …

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Michael White Protégé Wants to Change the Way You Think About Shrimp Scampi

Source: Grub Street NY

For Italians, scampi refers to the little lobsters also known as langoustines or Dublin Bay prawns. For Italian-Americans, it’s the garlicky shrimp dish cooked in olive oil and white wine. For chef PJ Calapa, a veteran of Michael White’s haute-Italian empire, it’s the name of the now-closed southern-Texas restaurant where …

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These Chefs Are Popping Up at Jaxon BYOB for a Northern Italian Feast

Source: Philadelphia Magazine » Foobooz

The folks over at Jaxon BYOB usually close up on Tuesdays. But on November 11th, they’re staying open for a prixe fixe pop-up dinner highlighting […]

The post These Chefs Are Popping Up at Jaxon BYOB for a Northern Italian Feast appeared first on Philadelphia Magazine.

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Gran Caffe l’Aquila Will Teach You All About Roman Jewish Cuisine

Source: Philadelphia Magazine » Foobooz

Gran Caffe l’Aquila, the Rittenhouse gelateria, espresso bar, restaurant, is all about Italy. You can even take Italian cooking and language classes there. And next week, they’re celebrating a sometimes-overlooked community that had an immeasurable impact on Italian food through centuries of oppression with a weeklong celebration of Roman Jewish cuisine. From October 23rd to October…

The post Gran Caffe l’Aquila Will Teach You All About Roman Jewish Cuisine appeared first on Philadelphia Magazine.

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Try Frozen Negronis and Fried Gnocchi by the Water at Morini Piccolo

Source: Washingtonian Food

It may be mid-fall, but Osteria Morini is taking advantage of the unseasonably warm weather to give patrons a sneak peek of its new waterfront project: Morini Piccolo. The Italian snack stand is located on a dock beneath the Navy Yard restaurant and will pop-up on Friday and Saturday before officially opening next year. When […]

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The early word on A Mano and Greens & Gravy

Source: Atlanta Magazine

From top: cacio e pepe, charred octopus, sparkling rosé, and Georgia trout at A ManoPhotograph by Iain Bagwell A Mano Handmade pasta is part of the focus of this Italian restaurant, which opened in July, and the must-order dish is cacio e pepe: fresh spaghetti tossed with black pepper and pecorino cheese. A modest free-standing brick and stucco building, A Mano is surprisingly cozy on the inside, with a snug bar and a separate rustic but contemporary dining area. Nothing else quite equals that elegantly simple pasta, but the slightly effervescent Italian rosé on tap goes a long way in ...

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Maialino Vet Chris McDade Brings ‘Hot Chicken’ Milanese to Brooklyn

Source: Grub Street NY

Italy has many regions, but last we checked, Georgia wasn’t one of them. Still, chef and Decatur native Chris McDade has found common ground between the regional American cuisine of the South, where he first began cooking professionally at Atlanta’s Rathburn’s, and that of the old country, to which he …

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A Taxonomy of Italian Street Food, From Rice Balls to Spaghetti Cones

Source: Grub Street NY

Snacky Italian street food, both traditional and newfangled, is good, cheap, and on the rise. How to tell a trapizzino from a tramezzino and a panzerotto from a fried pizza.

Trapizzino

Invented in 2008 by a Roman pizzaiolo, this puffy square of pizza bianca is sliced into triangles that are …

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The Absolute Best Italian Restaurants in New York

Source: Grub Street NY

The problem with compiling a list of the best Italian restaurants in New York is that there may be more of them here than there are of them there, over in Italy. So we’ve taken the easy way out. We’ve narrowed down the field. We’ve eliminated from contention the great …

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Italienne Succeeds Most When It Keeps Things Simple

Source: Grub Street NY

At first glance, there’s not much about the deceptively sophisticated dining operation Italienne to distinguish it from the great rabble of nouveau Italianate joints that seem to open around this pasta-saturated town on an almost hourly basis. There’s the slightly bland, lost-in-translation name (French for “Italian”), …

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Craving Italian-American? Rosario Is Now Open in Adams Morgan

Source: Washingtonian Food

Long before he was making pulled pork and smoked wings at Smoke and Barrel, chef Logan McGear cooked Italian food in his home state of Arkansas. Rosario Patti, a Sicilian native who passed away in 2009, was his mentor. McGear is now paying tribute to his former boss with an Italian-American restaurant named Rosario, which opened Monday in Adams Morgan. […]

Craving Italian-American? Rosario Is Now Open in Adams Morgan” was first published on Washingtonian.

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How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

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How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

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How to make a basic but oh-so-good marinara

Source: Atlanta Magazine

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. Fresh tomatoes are too watery, and the taste “just doesn’t compare” to the intensity of those picked at peak ripeness and preserved, says chef Jamie Adams of il Giallo. The ingredients for his sauce are simple: whole canned and peeled Italian tomatoes, a little salt, and olive oil flavored with onions cooked until they’re almost burnt. This sauce can then be refrigerated or frozen as is, or flavored with herbs, a splash of wine, or a little cream. Here’s how Adams prepares this basic but ...

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Vote for Best of Philly: What’s Your Favorite Italian Restaurant?

Source: Philadelphia Magazine » Foobooz

Best New Italian restaurant 2016 winner: A Mano/Facebook

When it comes to Italian restaurants in this city, we have an embarrassment of riches. From the old-school red gravy houses of South Philly to the authentic, modern, and trendsetting eateries dotted throughout the region, Philadelphia has become a destination-city for pasta-twirlers ‘round the world.

Every year, we pluck one restaurant from the crowd and designate it the city’s best for our annual Best of Philly issue. This year, however, we’re leaving it up to you.

You’ve got 20 options to pick from, plus a write-in vote. You can cast your ballot once a day, ...

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Alpha And Omega: Scarpetta Reviewed

Source: Philadelphia Magazine » Foobooz

Photo courtesy Briana Louise Photography

Along the arc of a graph reading “Why Is My Restaurant Not Good?,” two opposite mistakes hold down either end of the bell curve. On one side, you have a good concept crippled by poor execution. On the other are bad ideas masked by a talented, passionate crew trying like hell to fight its way out of a losing situation. Between these two points falls every other reason for a restaurant to go bad: terrible food, awful service, a coked-up owner snorting away the profits, rats, that weird smell, location, location, location. But existing with ...

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Alpha And Omega: Scarpetta Reviewed

Source: Philadelphia Magazine » Foobooz

Photo courtesy Briana Louise Photography

Along the arc of a graph reading “Why Is My Restaurant Not Good?,” two opposite mistakes hold down either end of the bell curve. On one side, you have a good concept crippled by poor execution. On the other are bad ideas masked by a talented, passionate crew trying like hell to fight its way out of a losing situation. Between these two points falls every other reason for a restaurant to go bad: terrible food, awful service, a coked-up owner snorting away the profits, rats, that weird smell, location, location, location. But existing with ...

Read full article >>

Hungry Pigeon Offering a Lasagna Family Dinner

Source: Philadelphia Magazine » Foobooz

Scott Schroeder and the Hungry Pigeon team are kicking off a series of family dinners. The idea is to do meticulous versions of comfort food for parties of 4 to 14. And the initial dinner is built around lasagna and is being offered now through Saturday, December 10th.

The dinner is $40 per person and in addition to the main course of lasagna, which is made with housemade pasta and Country Time Farm pork, it isaccompanied by Hungry Pigeon’s own prosciutto, baked oysters, roasted brussel sprouts and much more. Schroeder tells us that each dinner will come with an optional drink pairing. In this ...

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Scarpetta Launches Happy Hour on Rittenhouse Square

Source: Philadelphia Magazine » Foobooz

Scarpetta offers half-priced cocktails, wine and beer for happy hour.

The lounge at the still brand new Scarpetta inside the Rittenhouse Hotel has begun happy hour and it offers 50% off all beer, cocktails and wines by the glass. There is also a bar menu of plates and crostini ranging from $5 to $14.

The cocktails include classics and newfangled concoctions that will rotate seasonally. Look for some holiday cocktails in the next few weeks.

 

Scarpetta Launches Happy Hour on Rittenhouse Square

Scarpetta [Foobooz]

The post Scarpetta Launches Happy Hour on Rittenhouse Square appeared first on Philadelphia Magazine.

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Pat’s Steaks Presents the Alba White Truffle Cheesesteak

Source: Philadelphia Magazine » Foobooz

White Truffles descend on Pat’s Steaks | Photo Illustration by Arthur Etchells

Pat’s King of Steaks is offering an Alba White Truffle Cheesesteak on Thursday, November 17th, starting at 12:30 p.m. The $20 highfalutin take on the cheesesteak is the result of this past weekend’s White Truffle Charity Auction that took place at the Union League in Philadelphia. Pat’s owner, Frank Olivieri, purchased a truffle for $2,500 to support the National Italian American Foundation.

As Philadelphians, we’re not sure that truffles and cheese whiz go together. Maybe this is a case of putting lipstick on a pig but, then ...

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Adams Morgan Absinthe Bar Will Be Replaced By Rosario Italian Restaurant

Source: Washingtonian Food

Absinthe bar Libertine quietly closed last Friday, and a bar-centric Italian-American restaurant from the team behind Smoke and Barrel will soon take its place.

The new spot, Rosario, is an ode to chef Rosario Patti, a mentor of Smoke and Barrel chef Logan McGear. He worked under the Sicilian native, who passed away in 2009, at an Italian restaurant in Arkansas.

“It sort of pulls at the heartstrings a little bit that Logan’s first concept that he’s leading is a tribute back to the guy who got him started,” says owner John Andrade.

The menu will include pastas like rigatoni ...

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BarOne: A South Philly Family’s Bar

Source: Philadelphia Magazine » Foobooz

The fifth generation of the family who brought you Ralph’s now brings you a casual Italian bar and eatery across the street from the South Philly institution. Siblings Ryan and Gabrielle Rubino, managers of the family restaurants, present BarOne, whose grand opening is set for Friday October 21st.

The goal with the new restaurant, said Ryan, was to have “no overlap” between Ralph’s and BarOne. And so, while the cuisine of both restaurants is Italian inspired, Ralph’s serves Sinatra–era American–Italian, and BarOne serves what is known as “South Philly Italian,” or, in Ryan’s words, “typical bar food ...

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