![]() ![]() ![]() Both our Brioche burger rolls and our city style desserts will be baked in-house by my pastry chef, who also happens to be my awesome sister-in-law. Build your own bundle from our selection of 39 different apps, tailored to specific subjects and activities. Add chicken 5, shrimp 8, sesame encrusted rare tuna 9, fried tofu 5, grilled salmon 10. Baby Arugula / roasted red onions / gorgonzola / red grapes / sunflower seeds / balsamic vinaigrette. #HIGHBROW MENU MAC#We’ll offer some “traditional” options with a bit of a twist, such as Not Your Mama’s Mac & Cheese, which will feature a touch of my private label beer, a blend of cheeses, and a topping of crushed Cheez-Its. Grilled romaine heart / white anchovy / parmesan pizza dough croutons / herbed Caesar dressing / grilled lemon. We’ll offer tempeh steaks, a vegan sandwich on Hungry Ghost bread, plenty of roasted local veggie options, and homemade almond ricotta. My entire team is sensitive and well-trained when it comes to allergies and dietary requirements of our customers, both in the kitchen and when serving food. I will also cater to a variety of dietary needs, offering vegan, vegetarian, and gluten-free options. I will offer bargains nightly, such as a $12 woodfired fish dish on Sundays, a half-priced small pizza on Mondays, and a bottle of my private label wine when you buy two entrees on Wednesdays. started popping up offering a service menu to women ranging from brow waxing to microblading along with lash extensions and lash lifts. However, I am also incorporating more upscale woodfired dishes, involving a wide range of ingredients, from chicken to octopus. I will still do woodfired pizzas, as they are always in demand and that’s what keeps a restaurant packed on a Monday night. I can cook exceptional Italian food, but I don’t want to compete in that area. I felt it was time for me to go out on my own and execute my own vision, along with my business partner, Bill Collins. My mentor and former boss, Claudio, and I were planning to go in on the new restaurant together, but ultimately, I offered to buy it outright. ![]() I then moved to North Carolina for a while, moved back here, and became the chef Center Square Grill in East Longmeadow. I then went on to be the chef and general manager at Paradise City Tavern at 24. I have worked in the restaurant business since I was 16, when I began at Spoleto Express. Tell us a bit about your background and about why you wanted to purchase the space, which was Pizza Paradiso for 30 years. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |