Giordano's is an Italian restaurant that specializes in Chicago deep-dish pizzas. The idea for Giordano's was created in Torino, Italy, by Mama Giordano. She specialized in making what's called an Italian Easter Pie, which is the double-crusted and cheese-stuffed pizza we know today as the deep-dish pizza. In 1974, the first Giordano's was opened i...

Nearly a decade ago, about an impressive then-new restaurant called Crossings, which was located at 1010 Mission St. in South Pasadena, I wrote this: “Situated in an historic South Pas red brick building adjacent to a Metro Gold Line Station, this spacious New American has chef Lalo Sanchez (from nearby Parkway Grill) in the kitchen turning out ups...

Now that we've been on the trail for the past few weeks spreading the news about our new group and the Parental Bill of Rights, we're hitting more restaurants around the state. Since we have no choice as we're getting home after 8 or 9 p.m. on most days lately, in order to get a meal in before a reasonable bedtime at 10:30/11 p.m., we're stopping b...

 If you moved to New Jersey from Staten Island or Brooklyn, you might have found yourself crossing the Arthur Kill or Hudson to get your favorite ravioli and Italian specialties. Now, you can get them in Eatontown as Pastosa, known for its own brand of ravioli opened its newest Jersey location last week. According to the company, “Pastosa Ravioli i...

Recently, Toronto restaurateur Jen Agg tweeted something so succinct and deathly sharp, it was like a sashimi knife straight to the heart. She wrote out a list of what “every restaurant right now” seems to have as its menu template, including roasted carrots, beet salad, crudo and “cacio e pepe (many forms).” “Every restaurant” means your average h...

Of course, we have Parmigiano Reggiano, basil, and tomatoes. And we can’t forget extra virgin olive oil, rice, and mozzarella. But we’d be doing our brilliant and creative cuisine a disservice if we didn’t admit we use pretty much everything Mother Earth offers us and turn it into something good to eat. It certainly comes from the rural roots of ou...

On a chilly Thursday night, more than a dozen customers squeeze into Amici’s wood-paneled vestibule, waiting to be seated. Arriving on time for our reservation, we are surprised when we are swept past the crowd, some of whom give us the evil eye, and are led to a table on the enclosed patio, an overflow space usable most of the year with the help o...

Chef Jamie Wilcox grew up with Italian grandparents, but she’s quick to clarify that she is not Italian. “I was born in the Pacific Northwest, and a lot of inspiration stems from that,” she says. “I do a lot of fishing and foraging and gardening, I’ve worked on a ton of farms. So I take the idea of Italian food a little loosely.” That cultural mash...

To us, there are few things as comforting as a big bowl of spaghetti and meatballs, a perfectly cooked veal Milanese, or a cheesy chicken parmigiana. You can keep your chicken noodle soup because these are the dishes that serve as a cozy blanket for the soul. Americans have made Italian food all our own, and it remains one of those cuisines we simp...

There's chocolate, and then there's gianduiotto chocolate. An ancestor of Nutella, the melt-in-the-mouth treat is as rare as it is delicious. Like most renowned Italian artisan chocolate, gianduiotto originates from Piedmont, Italy, where it's considered the "king of Italian chocolate." Made of a rich paste consisting of fine cocoa mixed with the p...