“I’ve been very influenced by both Southern and Italian cuisine,” says Popina chef and co-owner Chris McDade via press release. “Both feel very familiar and have an amazing sense of place. The idea of a nonna making ravioli or a grandma making biscuits almost conjures the same scene in my mind and both utilize a lot of simple ingredients. Simple things made with love and care are often the hardest to make, but provide the biggest payoff. For me, Popina is the apex of that.”
McDade began his culinary career in Georgia, acclimating himself with flavors of the deep South before he made his move to New York City, where he joined the opening team at Maialino as a sous chef and fell in love with Italian food.
