Feeding Frenzy
Restaurants opening, closing and pending
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Al Paris recently confirmed a few details about his new project, a BYO opening in the long-vacant Meze Mediterranean space at Ninth and Catharine. The Mantra owner, along with partner/executive chef-to-be Matthew DiNatale and co-owner Patrick Bombino, wants to celebrate the Italian Market — and his ethnic background — with a traditional/regional menu. "My family is from Sicily and Naples," says the classically trained Paris. "[This] food is my heritage." The walls will be decorated with vintage family photos; there will also be a gratis antipasti bar, liquor lockers for diners to store booze and a selection of cheeses and charcuterie. "Fall" is all we could get out of him in regard to an opening date. Bite This: The restaurant will hold a traditional Sunday meal every weekend from 2 to 7, where diners can sup on classics like manicotti, chopped salads and traditional Sicilian "Sunday gravy," super-slow-cooked red sauce with meatballs.
On the other side of the Italian coin — Brio, a national chain, will open its doors as part of Garden State Park's gimongous Towne Place on Aug. 27. The white-tablecloth sit-down, Jersey's first, has a northern Italian focus; there's currently over 20 locations scattered across the States, including a staggering five in the greater Pittsburgh region. It'll be able to accommodate 200 indoor and just under 100 on two outdoor terrace areas. The restaurant serves lunch, dinner, brunch and "Molto Morso" (heh), a small-plates menu, at the bar. Bite This: Entrées include gorgonzola-crusted lamb chops, garganelli carbonara and "Pasta Brio," chicken and seared mushrooms in a roasted red pepper sauce.
"So, when are you going to open for dinner?" Ida Mae's Bruncherie owner Mary Kate McCaughey gets this a lot. That's why she's doing it: Starting Aug. 22, her popular breakfast/lunch spot will tweak its schedule to accommodate Ida's at Night, offering a full dinner menu Wednesday to Sunday from 5 to 10. The chef de cuisine is McCaughey's friend Barbara Scott, a NOLA native who cooked at Miami's upscale Tuscan Steak restaurant before relocating here. Guests can BYO and try out plates ranging from grilled ribeye to tuna tartare to vegetarian entrees. McCaughey says many of the dishes are inspired by regional ingredients — Lancaster cheese, locally produced sausage, free-rangechicken and the like.
Also In This Week's Food Section
South Beach on South Street
Strained Brew
Small Bites
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