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I should stop being so shy, but if on the off-chance you happen Bar partner tonight look at these sorts of things, I'd like to get that coffee sometime. A pefect example would be next month.
|Relationship Status:||Never Married|
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|City:||New York, NY|
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This evening, Andrew Carmellini, Luke Ostrom, and Josh Pickard open their newest restaurant, a casual pasta shop in the old Noho spot recently vacated by Peels.
There is a fourth partner here, though, year-old chef Sal Lamboglia, a Bensonhurst native who has been working for Carmellini since his culinary school externship at Bar partner tonight Voce. But all along, Lamboglia has not-so-secretly pined for a little Italian restaurant of his own — one that would reflect his passion for the first-generation Italian-American food he grew up with.
How did you get your start in cooking?
My dad was a chef on Mulberry Street for about 35 years. He owned a restaurant for about seven or eight years on Hester Street called Assaggio.
So I kind of had no choice. My mom worked at a pastry shop right in our neighborhood, Alba, for years.
No, I was about 5. My friend Frank owns Best Pizza out in Williamsburg.
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How did you come to work for Carmellini? I actually met him at the James Beard Awards.
I was a student and I really wanted to go to the awards and I went. I got all dressed up. It was Bar partner tonight just a bit too shiny for that night.
Br And I ate probably, like, 15 duck meatballs just Bar partner tonight I could hang out by the booth. We chatted for a few minutes, and he told me to come over and trail and I did.
What did you say to him?
How did you guys hit it off? I told him I was a big fan of his.
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I can make it just as good. So how did you get from there to Bar Primi? They knew from day one that Bar partner tonight I wanted to do was have a pasta shop or make pizza.
If I made family meal it was, like, baked ziti, or it was something Italian. So throughout all these openings, I would always kinda, like, sit and talk, and chat with him about the future, and about hopefully one Bar partner tonight having this pasta restaurant.
And Bar partner tonight mentioned, actually, Bar Primi — he mentioned the name to me, probably at Locanda Verde. You have meatballs stuffed with Fontina on the menu.
Is that your invention? No, that was a collaboration.
But I would take meatball heros to school and people wanted to buy them off me. Funny story about that: My dad actually works at the Garden.
So I brought him over to the Garden after I was done Bar partner tonight the staff how to make the ttonight, and then I got my dad the gig over there to help oversee and supervise.
So if you go over to the Garden, ask for Tony. Log in or link your magazine subscription. Openings andrew carmellini bar primi interviews josh pickard luke ostrom new york openings sal lamboglia Bar partner tonight. Promoted links by Taboola.Hot Woman Want Sex Clarence-Rockland