VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 65 of 139

Delightful Dinner at Nunzio BY PAUL KOULOGEORGE, Mid-Atlantic Chargé de Presse Provincial THE PHILADELPHIA BAILLIAGE'S event schedule includes innovative restaurants helmed by rising-star chefs as well as acclaimed mainstays whose reputations are built on years of outstanding cuisine and service. Nunzio Ristorante Rustico fits the latter category. For Philadelphia confrères, dining there is like vis- iting an old friend who they know will prepare a superb meal for them. Owner/Executive Chef Nunzio Patruno was born in Puglia. Some of his most inspired recipes come from dishes learned in his mother's kitchen. After stints in fine restaurants along the Italian Riviera, he went to Monte Carlo, where he became known for fusion cuisine. He moved to the United States in 1982, open- ing his first restaurant in Philadelphia. The successes of his award- winning Monte Carlo Living Room and Ristorante Primavera, among other venues, solidified his reputation for culinary excellence. Nunzio is widely regarded as one of the best Italian res- taurants in the region. The Philadelphia Chapter's dinner there on May 4 did not disappoint. The culinary highlights included a delicate, lemony veal carpaccio appetizer; poached halibut in a flavorful broth; and duck agnolotti bursting with umami flavors. Dinner chair Chevalier Maurice Lo Piccolo paired the dishes with an assortment of fine French and Italian wines. G PHILADELPHIA Nunzio Ristorante Rustico May 4, 2018 FOIE GRAS Figs, Vin Santo Glacé Domaine Huet Vouvray le Mont Sec 2016 OLIVE OIL-POACHED HALIBUT Fennel, French Beans, Mint Tapenade Pra' Soave Classico Staforte 2015 LANCASTER DUCK AGNOLOTTI Mushroom Ragù Folonari Chianti Riserva 2013 VEAL LOIN Trumpet Mushrooms, Sweetbreads, Parsnip Chips Proprietà Sperino Uvaggio Nebbiolo 2007 BLOOD ORANGE SICILIAN CASSATA Almond Crema, Pistachio Cracklin' Bellini Vin Santo del Chianti 2009 Rebecca Kuchner and Chevalier Barry Fass. Hoi Ming and Vice Conseiller Culinaire Hon. Bernard Guet. Officier Niels Haun and Vice Echanson Eliav Barr. Dame Adriana Lo Piccolo and Chevalier Maurice Lo Piccolo. Chevalier Maurice Lo Piccolo, Owner/Executive Chef Nunzio Patruno, and Bailli Thomas Knox. BAILLIAGES 64 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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