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Brian Vasile and Andy Seligman, the owners of Brickside Food & Drink in Bethesda and Grand Central Bar in Adams Morgan, were lunching in the District awhile back, mulling their next project, when the New York natives started reminiscing about how much they missed the neighborhood Italian delis of their youth. Seligman was particularly enthusiastic...

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Giordano’s has brought its pizza to Columbus, but don’t call it deep-dish. It’s a stuffed pizza. That’s a very important distinction, CEO Yorgo Koutsogiorgas said. “It is a different kind of experience than the original deep dish,” Koutsogirogas said. “We’re kind of the evolution of the deep-dish pizza in Chicago. It tastes somewhat different, in o...

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For starters, 'gelato' is not just the Italian word for 'ice cream', whatever your phrase book would have you believe. To create the authentic Italian gelato, artisans use much less fat in the mixture compared to ice cream, and churn it at a slower speed so that less air gets mixed in. This contributes to a denser texture and more intense flavours...

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Dopo il riconoscimento del New York Times, che l'ha inserita nella classifica delle mete piu' belle al mondo, anche la chef e ristoratrice italo-americana Lidia Bastianich celebra la Calabria. Una regione da visitare anche al Summer Fancy Food Show, la fiera delle specialità alimentari e bevande in corso al Javits Center di New York. E Bastianich n...

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It’s tough in the restaurant business right now; many places are suffering declining business as customers switch to pre-made foods picked up at grocery stores or even meals delivered prepared for home cooking. Not Domenico’s. “This year is better than last,” owner Mike Rhodes said. “And our catering business is up as well.” Rhodes said they do sev...

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Thanks to a couple of guys toiling away at pasta machines in Williamsburg, the pasta noodle is finally coming out from behind the red sauce. Sfoglini Pasta is selling hand-made, dried pasta in unique shapes and ingredients that are pleasing the taste buds of customers across the U.S. “When we started we saw an opportunity for dried pasta made with...

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Executive Chef Vito Gnazzo is dedicated to using the freshest, highest quality ingredients in his authentic, traditional dishes, and has created new summer menus, with some dishes utilizing “Grani Antichi” (ancient grains), which he’ll demo on June 27th at ICC. Chef Gnazzo will conduct the demo, along with owner Gianfranco Sorrentino and Catering D...

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Chef Pat Trama grew up in an Italian American family steeped in traditions that focused on faith, family and food. While he was offered a full scholarship to the Culinary Institute of America, he gave it all up in order to work with the likes of powerhouse chefs Charlie Palmer, David Burke and Pino Luongo, before eventually going back to his roots...

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San Antonio is a lot of things, but it isn’t a bastion of Italian cuisine. Unlike New York, Boston, Philadelphia, St. Louis, Chicago and San Francisco, the city didn’t experience the huge wave of Italian immigration that many other U.S. cities did during the early 1900s. Consequently, our choices beyond pizza or spaghetti and meatballs have been me...

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A long standing landmark restaurant and music venue in the Delmar Loop closed its doors for good this weekend. The owner of Cicero's says it’s with an extremely heavy heart that it was their last day in business. The chairs are now up, and the doors are officially closed at Cicero's.  The restaurant’s owner said it's been a great run and she would...

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