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This is how an Omaha woman named Mary Jo Klusmire makes meatballs. First she gets the coffee on. Then she puts the grandbaby to bed. Next she mixes the bread dough.Then Mary Jo says hi to her 81-year-old mother, Rose, who has just arrived, and gets out her big bowl.Into the bowl go the ground chuck and crushed crackers, the eggs, cheese and water,...

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by Peter Frost   Cindy's, a small-plate/large-cocktail restaurant opening soon on the top floor of the newly renovated Chicago Athletic Association Hotel, has named its executive chef and beverage manager.   Heading the kitchen at the 13th-floor, indoor-outdoor roof-deck space, which will seat about 180, will be executive chef Christi...

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by Denise Neil   Ever since it opened inside the Ambassador Hotel in 2012, I've wished that Siena Tuscan Steakhouse had more "Tuscan" on its menu. Now, thanks to new chef Jeremy Wade, it does. Wade, the longtime Wichita chef, who took over the kitchen of the fine dining restaurant this spring, has recently updated both the lunch an...

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by Laine Doss   Although pizza was invented in Italy, its American capital is New York City (sorry, Chicago). Until recently, transplanted New Yorkers in Miami have either had to fly home for a couple of slices or deal with the Miami versions that lacked the tang and oregano of a good sauce or the bite of a proper crust.   Recently, h...

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by Barbara Lauterbach   Faro Italian Grille, metamorphosed from the iconic Lobster Pound on Rte. 3 in the Weirs, is a welcome addition to the Lakes Region dining scene. Totally renovated, there is a main dining room, a smaller dining area in the rear decorated with artwork by Peter Max, as well as seating in the bar and high tables. &n...

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by Barbara Gallo Farrell   If you've ever wondered how Wedding Soup got its name or what a "coperto" is, you will find the answers and more in "Lidia's Mastering the Art of Italian Cuisine — Everything You Need to Know to Be a Great Italian Cook," the newest book by chef, author, TV host and restaurateur Lidia Matticchio Bastianich.  ...

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by Joe Perry   In Italian, the word cibo means food. On Celebration Boulevard, Cibo by Stefano's means classic Italian fare in a casual and quick setting. "It's a super consolidated version of Stefano's," explained Ryan Toniolo, the 28-year-old general manager. "We just want it to be fast and convenient for people."   His pa...

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By Bianca Sienra   Simplicity has its charms, and sometimes the weary restaurant reviewer, having gorged for months on fine and fancy foods, wants nothing more than to succumb to simple pleasures.   At such times, I crave a place where there are no wildly inventive dishes or highly touted exotica on the menu, no hipster digs lined wit...

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  WTI Magazine #83    2016 September 16Author : Paola Lovisetti Scamihorn      Translation by:   This is a tasty, simple and fast recipe that you can make anytime you crave for a spicy pasta dish. The amatriciana (ahm-mah-tree-CHA-na) is mouthwatering sauce for pasta, made with guanciale (or bacon), tomato and Pecorino cheese. Everything is seas...

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by Dana Hatic The Boston Globe's Sacha Pfeiffer pays a visit to UpperWest. There, she writes, she "found [her] favorite new restaurant of the year." The North Cambridge restaurant is more of a "wine bar that serves some wonderful food," she notes. The limited menu changes frequently and includes charcuterie, cheese, tinned fish, and pasta.  ...

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