Wine restaurant town and country mo12/27/2022 ![]() ![]() Inside the kitchen, Executive Chef from Napoli2 Jon Berger was recently added to the team, bringing fresh ideas and innovation to the regional Italian specialties. Kye has taken the reigns from his father and is now the front man for the 8,000 square foot establishment in Clayton.Ĭafé Napoli and Bar Napoli have recently undergone a face lift inside and out. A few years later, Napoli Reserve was added onto Bar Napoli allowing for private event space and an additional bar and lounge for the weekends.Īfter years of a flourishing business, Kathy and Tony decided to take their ventures West to Town and Country where they opened their second location, Napoli2, managed by Ande. In 2003, sons Ande and Kye expanded their family restaurant by adding Bar Napoli, a swank cocktail lounge. Quickly becoming a success, they moved the small basement restaurant to a larger location at the corner of Forsyth and Bemiston in the heart of Clayton. I feel blessed and honored to be a part of this world.Café Napoli is a family owned restaurant, established in 1989 by Tony and Kathy Pietoso. I love the cultural diversity of our community. Our purveyors, farmers, artisans, fellow chefs and restaurateurs, and our seasoned and curious diners. I am profoundly inspired by our food community. Prenota adesso da Coopers Hawk Winery & Restaurant - Town & Country a Town and Country,, MO. It is a sensory overload in which the very meaning of being is revealed: the human act of elevating mere sustenance into an artful expression. Not a single experience is more deep-rooted in me than Shabbat dinner at my aunt and uncle (Aliza and Albert): an endless feast of aromas, tastes, colors, and textures. Much like The Block, which also features a full in-house butcher shop, the menu at Cleaver and Cocktail will be locally sourced and meat-forward with one particular star of the restaurant: a front-of-house aging room. I love the gathering around a table or kitchen island, or by the grill. The restaurant will be located at the new Blacksmith Grove development at 13360 Clayton Road in Town and Country. ![]() I love the theater of cooking and eating. And almost masochistically- the intolerable odor of some cheeses and ferments. But also the transporting scents of a spice shops, the overpowering stench of fish markets, abattoirs, and sausage factories. ![]() Or Shawarma down the street at Shemesh or burekas at Sami's or jahnun on Saturday mornings. I love the olfactory experience of food: the intoxicating smell of hearth-baked bread at Olio in the morning, and the unforgettable aroma of fried falafel at Mizrahi, which seems to be omnipresent in my small home town of Ness Ziona. The sizzling, searing, chewing, mmming, gulping, and the rest of dining onomatopoeia … I open and operate restaurants simply because I love food.
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