But then Hayes moved on, citing that wearisome catch-all excuse, "creative differences." Dominic Scotino, a graduate of the St. Louis Community College-Forest Park culinary program, and owner Heisler are now in charge of the kitchen. At age twenty-one, Scotino is the youngest executive chef in St. Louis.
Bella Città's summer menu, which was introduced shortly before Hayes resigned, showed subtle but alarming signs of being drawn in by the Hill's forceful gravitational pull. Yet with such glorious offerings as Muscovy duck with preserved lemon, currants and couscous; Spanish-style bouillabaisse; and pheasant with sultanas, pine nuts and lentils, the restaurant still revolves in its own orbit.
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