By Alex Hochman At 6 p.m. on a recent freezing cold Tuesday in perhaps The City's foggiest neighborhood, one restaurant was already quoting a 45-minute wait and the buzz inside was palpable.   An extraverted, well-dressed host with a thick Italian accent greeted patrons with shouts of "buono sera!" that sounded so genuine one might think he...

Pan-roasted brussels sprouts in a Bourbon hoisin sauce with dried cherries.We live in the age of the chef-driven restaurant. Across the nation and around the city, chefs have become outside personalities, featured on stage, screen and TV. Louisville has been no exception to this principle, with our top chefs turning up on Food Network, competing in...

Nucci's South patrons know Paul Montella as the ever-present proprietor of the busy Italian restaurant. But his reach in the food business extends past Richmond Valley. The North Shore resident — who owns Nucci's North with Ronnie Martinucci and brother Peter Montella — plans to open a Sonic franchise very soon in Charleston. (The newly constructe...

Students at Iowa Lakes Community College are preparing an Italian 'feast' for the annual all-you-can-eat Italian Buffet Monday, Oct. 28. Students involved in the Emmetsburg Student Senate and the Hotel and Restaurant Management program assist in the preparation and serving of the food. Tickets are available from the students working the event...

Pipolo's Italian Eatery on 1523 N. Ninth St. (Route 611) in Stroud Township, has brought the taste and attention of food preparing found in Italian homes, a recipe for creating strong family bonds, they believe.   "What we have is a really unique concept here. We have built four businesses under one roof: an Italian deli, pastry shop, restau...

I've found the best Cioppino in the United States and it's not in San Francisco, New York or Boston, its served at Il Piccolo Verde restaurant in Brentwood Village, three miles from the Pacific Ocean in Southern California.   It has all the elements of a great fish stew, a combination of crab, clams, and mussels in the shell and other seafoo...

Sometime in 1914, Luigi DiPasquale, who had left his home of Abruzzi, Italy, came to Baltimore and opened a corner store in Highlandtown. Ever the entrepreneur, he butchered and sold meats and also sold live goats tethered in the backyard. This week I spoke with his grandson, Joe DiPasquale, who continues the unbroken family tradition 100 years la...

Saturday, September 20, 2014 Cocktails & Hors d'oeuvres @ 5:30 PM - Dinner @ 6:30 PM - Dancing - 8:00 - 11:00 PM.Music & Entertainment by: Jody & The Trouble Brothers. Dress Code: All Officers - Formal. Members & Guests - Semi-Formal   MENU: Salad, Bread & Butter, Prime Rib, P...

Sauce, the restaurant is called, and it turns out the name is very appropriate. The sauce is, after all, the backbone of any Italian restaurant, particularly those of the Southern persuasion, the aptly dubbed red-sauce joints.   Any Italian chef worth his or her garlic knows that a long-steeped, deeply flavored sauce is about all it takes t...

by Cookie Curci   Like most people, I love to eat good food, especially during the holidays, when an abundance of traditional fare is set upon the family table. As an Italian-American, I enjoy the taste, textures, and aromas of the foods of my heritage. To me, these foods represent a continuity of family and tradition. For that reason, I lik...