Chef Antonia is a graduate of the French Culinary Institute in New York and cooked at Spago for many years working her way up the tall kitchen ladder there. Her first executive chef post was at SBE’s Foxtail in West Hollywood.
There is a huge antipasti bar where all the cheeses and salumi are cut and plated to order right in front of the guests. The mini Italian Hero (coppa, prosciutto, salami, provolone, olive oil, and vinegar) is very popular.
There is also an oyster bar.
The varied menu also offers salads, pasta, large plate mains, and seasonal sides including polenta. The Pappardelle with pork shank, stracciatella, and arugula is a standout. The flavorful T-Bone is a meat-lovers’ dream.
Antonia’s first cookbook, published in 2012, is still available via Amazon. It’s The Busy Mom’s Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals. Antonia has a teenage daughter and the recipes were developed through the eyes of a hardworking single mom.