This is part two of Katie Moulton's Chef's Choice profile of Anthony Scarato of Anthonino's Taverna. To read part one, click here. Part three, a recipe from Scarato, can be found here.
Did your family cook when you were a child? Yes, we come from a family of Italian and Greek heritage. So cooking and eating were a big part of our lives.
How old were you when you started cooking? I was nine, and my older brother Rosario was twelve.
First cooking job? We both worked for our father at his restaurant [Athens Cafe].
Did you attend culinary school or college? My brother and I both completed hospitality and culinary programs at St. Louis Community College-Forest Park. I went on to Saint Louis University to complete my B.A. in management and minor in restaurant management.
What do you eat? Anthony: I love to eat pasta, meats and vegetables. I also love our pizza because it's so different. I've yet to taste anyone's in St. Louis that's even close. I crave it all the time.
Rosario: I am a big meat eater.
What do you cook at home? I'm not home that often, but when I am we try and eat healthy. Stir-fry, grill, etc.
What are your three favorite restaurants in St. Louis (besides your own!)? Anthony: Pho Long, Protzel's Delicatessen, Woofie's. I have many other favorites; to list three is impossible.
Rosario: Favazza's, Pickles Deli, Blueberry Hill.
The local chef who most impresses you? Anthony: Anthony Devoti [of Five Bistro].
Rosario: Mark Favazza.
Your favorite restaurant elsewhere? Anthony: Rao's New York.
Rosario: Beaver Street Brewery, Flagstaff, Arizona
Your favorite food city? Anthony: New York.
Rosario: St. Louis.
Favorite recent food find? Switching to buying our seafood either local or wild-caught!
Most essential ingredient in your kitchen? Anthony: Shallots.
Rosario: Pepper.
Favorite local food find, and where do you get it? Troutdale Farm, a great local fish provider. Anthony Devoti suggested them to me. Also, Volpi products: sausage, salamis. They're the best in the country, if not the world. People don't realize how huge that company is -- been here for over 100 years.
