Support Local Journalism. Join Riverfront Times Press Club.

Wednesday, April 6, 2011

Anthony Scarato of Anthonino's Taverna on the Hill, Part 2

Posted By on Wed, Apr 6, 2011 at 12:05 PM

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.

  • Katie Moulton

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.

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

Read the Digital Print Issue

December 8, 2021

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2021 Riverfront Times

Website powered by Foundation