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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

Page 2 of 2

KATIE MOULTON
  • Katie Moulton

Five words to describe your food. Progressive, ingredient driven, scratch made.

One food you dislike? Sweetbreads.

A food you can't live without: Cheese.

An ingredient never allowed in your kitchen: I can't think of one. Only reason I wouldn't allow an ingredient would be due to price or if it harmed someone.

Culinarily speaking, St. Louis needs more... Late-night dinning, more of a change in people's minds to dine at all hours, not fast food.

Best tip for home cooks: Don't overdo it, keep it simple.

Favorite after-work hangout: Anthony: Sandrina's, Vito's, O'Connell's.

Rosario: I don't hang out, I have two kids.

Favorite kitchen tool: Anthony: Robot Coupe. Rosario: Grill.

Chefs who inspire you: Anthony Bourdain, Reed Miller, Jack Miller.

Favorite cookbooks? I don't have one. I constantly look online, watch TV and read to learn more ideas.

What's on your favorite pizza? Sausage, peperoncini.

Favorite music playing in the kitchen. Don't allow music in the kitchen.

What's in your omelet? Cheddar and bacon.

What's your drink of choice? Seven and 7. I like scotch, but it gets me way too drunk.

What's the first rule for your kitchen staff? We're pretty relaxed, not a lot of rules. The staff has to have a high tolerance for heat, because the kitchen averages about 110 degrees and up from May to September. Pretty disgusting. Stay in school, kids! [Laughs] We have small lines, so there's a lot of bumping and rubbing -- you get pretty close.

What's the most difficult lesson you've learned in this business? The hours are tough, you miss out on a lot of little stuff. Also, you have to be here. You have to maintain order -- like a dam, it will eventually break.

What's the most exciting thing you've ever witnessed in your restaurant? A chick went into labor once. She ordered her meal and her water broke. We were like, "Get outta here!"

What's your proudest professional moment? Lately we've been receiving a lot of accolades around town: St. Louis Magazine featured our burgers and pizza, and the RFT "Best Greek Restaurant"in 2010.

What inspires you? Money and success.

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