Cook some spinach risotto, a pork chop and gravy meatball sliders with Little Owl in New York City.
How did you get started?
Born and raised in Philly, I was always inspired by the food of my childhood, growing up cooking with my grandmother. My first job was as a dishwasher at a restaurant on the Jersey Shore, and from there I was hooked by the energetic nature of restaurant life. After studying restaurant management at Penn State, I traveled from Italy to France, learning about French winemaking and honing my skills with Mediterranean cuisine. When I returned to the States, I worked everywhere from Los Angeles to New York, as chef de cuisine of Universal Studio’s Executive Dining Room and eventually opening The Harrison in Tribeca. After I became executive chef of an Italian restaurant in Tribeca called Pace, in 2006 I set out to open the restaurant I had always dreamed of opening – The Little Owl.
Where are you located?
90 Bedford Street, New York, NY 10014.
What are your specialities?
Gravy Meatball Sliders, the little owl original.
What's your personal favorite thing on the menu?
Not always on the menu, but always available: spaghetti all’amatriciana.
What's on the stereo?
Frank Sinatra, Bob Marley
Where else should we visit in your area?
The Clam, Market Table, Daddy-Os
Do you host any special events?
I host every kind of event. We have a full scale event catering and production company, our own private event space at Little Owl the Venue, a private dining room at Market Table, and cater anywhere and everywhere. Whether it’s for 2 people or 2000 people, we strive to bring the charm of the Little Owl to you. Never assume that something cannot be done.
Is there anything else you'd like us to know?
I dance at weddings.
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