Industry News

Tiramisu & Chocolate Martini

Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives come up. And in the Italian arsenal of cheeses it stands tall. A rich and lush cow’s milk cheese, mascarpone is double or triple cream,More »

Hot Appetizers

Appetizers are sizzling. I have never seen appetizers getting so much attention. Some restaurants are referring to them as “small plates,” but what we are dealing with here are, in fact, appetizers using a pseudonym. Let’s take a look at what’s going on in Chicago when it comes to hot (as in popular) appetizers. ForMore »

Wings

By Pasquale “Pat” Bruno It was at the Anchor Bar in Buffalo, New York, circa 1964, that owner Teresa Bellissimo created the now famous Buffalo chicken wings. As the story goes, she received a large order of chicken wings from a supplier and had to come up with a way to serve them in theMore »

The Bold & Beautiful Tomato

All of us in this business are well aware of the excellent canned tomatoes at our disposal, so it goes without saying that we use them –– a lot –– in various ways, whether it be a sauce for pasta, or to ladle onto a pizza crust. For a different flavor, however, keep in mindMore »

Stuffed Appetizers

Stuffed Appetizers

The best part about having stuffed food on your menu is that, in most instances, the dish can be prepared ahead. Take stuffed peppers, for example. There is no way you can do stuffed peppers to order and make it work. The same goes for stuffed shells and stuffed cabbage. On the other hand, stuffedMore »

Five Summer Specials

Five Summer Specials

Have fun with this “five-course” summer special: appetizer, salad, pizza, pasta, and dessert. I have a lot of recipes to cover, so let’s get right to it. Each of these recipes can be scaled up in direct proportion. APPETIZER Mozzarella Cheese Puffs These golden puffs are flavorful and fun. Kids, especially, love these. You justMore »

Antipasto Platter

Antipasto Platter

One of the features of a menu in many Italian restaurants is the antipasto platter. In one form or another, and with any number of ingredients, it has a lot of appeal, and it is especially inviting for family dining when everybody gets to take part in the fun. Without too much trouble you canMore »

Veal Parmigiana

Vitello parmigiana, veal parmigiana, or veal Parmesan? Take your pick as to which wording you want to use to list this classic dish on your menu since all of them will serve your customers well — as long as you make it great. You have to admit, though, that Vitello Parmigiana has a certain ringMore »

Adding Wine

The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them all by the glass unless you have a fairly small list. Otherwise, you’ll have some wines spoil after opening.

2012 September: PizzaRev opens with fast-casual ‘Craft Your Own’ Custom Pizza Concept

LOS ANGELES, CA (September 17th, 2012) — PIZZAREV, a Los Angeles based fast-casual artisanal pizza concept, is proud to announce the grand opening of their new Studio City restaurant location on Friday, September 21st. Set on Ventura Boulevard’s booming “Restaurant Row”, at the intersection of Laurel Canyon Blvd., PizzaRev serves its signature “Roman-style” thin andMore »