"He's a great fit for us," said Scibelli. "The more we talked, the more I found we really see eye to eye.... We're very fortunate to continue to grow. He'll be solely focused on giving TLC to the food."
Groody has been cooking and observing at Midwood, and will rotate through all the concepts, working on recipes, execution, ingredients and menu development. Scibelli says he's always seeking new dishes (a traditional Groody strength); "nothing would make me happier than a better dish than penne a la vodka," he said with a laugh. (That's the quintessential huge seller at Mama Ricotta's.) "If you're really going to bear (that kind of) fruit with your cooks, you've got to put the time in. He's going to."
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6 comments:
Big news!
Tim will be GREAT! Charlotte has missed his talent!!!
wow! someone who can oversee the latina kitchen staff on how to boil pasta and slap on sauce, to work in restaurants that overcharge customers. that's a stretch!
7:13 - Mildly amusing comment, but your ignorance is showing. Okay, it's not rocket science, but if you knew what you were talking about, you'd know that restaurant work is not easy at any level.
What a shame to see someone who had been such an advocate of buying local ingredients go to work with a restaurant group that has done absolutely nothing to work with local farmers.
everytime I decide to read the comments, I'm reminded how stupid and ignorant some people can be. so many idiots, so little time....next!
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