Michael Pirolo

"For me, the perfect dish is spaghetti con vongole. I never tire of eating it. There is such a wonderfully delicate balance between the sweetness of the garlic, the brininess of the clams and the heat you get in the back of your throat from the peperoncino. Oh, and don't skimp on the clams, I don't want to even be able to see the spaghetti before I've eaten 10 clams."

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Jennifer Chaefsky

"I love whole fish, salt crusted and/or fire roasted. I love picking around the head and getting every morsel from the bones. There's something so satisfying about it."

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Jacqueline Pirolo

"I can eat pasta every single day. I couldn't possibly choose one, but in my top 3 would be orecchiette with broccoli rabe along side a glass of timarosso."

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Amy Weidig

"My favorite is open-faced tomato sandwiches with the beefsteak tomatoes my mother used to grow in her garden. On toasted pumpernickle with Greek feta and garden herbs. The tomatoes must be bigger than the bread. And a glass of verdicchio"

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John Kreidich

"Spaghetti Aglio e Olio. BBQ Ribs. One of those would be nice before I meet my maker, but I don't want them served together. Oh, and the ribs need to be wet/sticky bbq."

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Michael Pirolo

James Beard Semi Finalist Chef Pirolo comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy.

Jennifer Chaefsky

Jen Chaefsky cut her teeth at Starr restaurants and went on to work with Chef Alfred Portale and Masaharu Morimoto.

Jacqueline Pirolo

Our esteemed beverage director launched the Saint Austere in Brooklyn with her brothers and later won a Pineapple Award for Best Sommelier and a wine Spectator Award.

John Kriedich

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Amy Weidig

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