In the truly Italian tradition of keeping it all in the family, the Rugiero family has been serving customers – considered their extended family – fresh, hearty, homemade food for almost 50 years. With four locations throughout metro Detroit, Antonio's is the sort of warm, welcoming Italian restaurant concept where you'll always feel at home (no matter where you are).
While you might think it would be difficult to maintain that "mama in the kitchen" feeling at four different locations – in Farmington Hills, Canton and Dearborn Heights, as well as Roman Village in Dearborn – Antonio's nails it. The secret is in the sauce. Well, actually in the pasta itself – pasta is made fresh daily in the heart of the dining room, so what you see on your plate didn't come dried in a box, but made by hand based on "Mama Rita's" own recipes that have been in the Rugiero family for generations.
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Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, February 11, 2013
Friday, February 8, 2013
[edibleWOW] Café Cortina
This story originally published in edibleWOW.
Café Cortina has been open since 1976 and is easily one of the most celebrated restaurants in metro Detroit, having been recognized by both local and national publications numerous times for their excellence on all levels. One entire wall of the corridor leading to the stunning stone courtyard is adorned with various newspaper and magazine clippings with glowing reviews proclaiming “Restaurant of the Year” and “Best of Detroit” (as well as recognition from Zagat, Wine Spectator and the Food Network), along with shots of various celebrities who have dined there over the years. But Director of Operations Adrian Tonon (son of owner Rina) remains quite humble about all of it. “The national accolades and awards are an honor to receive,” he says. “We’ve been applauded by media all over the world, but at Café Cortina there is no such thing as success; there are only moments of success and then we strive for the next one, to supersede our last performance.”
Situated in a somewhat far-flung location in Farmington Hills on 10 Mile Rd. just east of Orchard Lake Rd., Café Cortina takes a bit of effort on the part of the patron to get to – this isn’t the kind of place you would just happen to drive by. In the original plans for the construction of I-696, it was supposed to run along 10 Mile Rd., which would have made Café Cortina an easy exit from the freeway. But due to some financing issues the project was moved north to 12 Mile Rd. “My parents put their life savings into it,” Tonon explains. “They had no choice but to move forward with it.”
30 years later it is clear they made the right choice. “We would not be a culinary destination if it wasn’t for where our location is,” says Tonon. “You have to do something special for people to come this way. We’re a destination restaurant like so many in Italy.” They have expanded continuously over the last three decades, adding more dining space and a beautiful outdoor courtyard made of stone and covered in crawling ivy. They are a favorite location for weddings and parties, and continue to offer the same excellent food and service that has made them such a major (if understated) player in Detroit’s dining scene for so long. “We never rest on our laurels. We were gardening in 1976 when we were made fun of for having an herb and tomato garden out back.” What a difference 30 years makes.
Café Cortina continues to stay relevant because they strive to keep the restaurant and experience very boutique and artisanal. Executive Chef “Hoffa” (Jeffrey Hoffman) has been with them for 14 years. He is a Culinary Institute of America graduate and worked under the infamous Jimmy Schmidt for many years. The Tonons often send him to Italy (where they still retain their strong connections to friends and family) to work in different kitchens and train in traditional and contemporary Italian cuisine. “Hoffa’s the kind of chef who just wants to cook,” says Tonon. “We’ve had some great times and done some incredible things together. He’s really simple and all about food; he doesn’t need the accolades.”
That same sense of modesty and humility permeates all aspects of Café Cortina, from the servers who have been here 10 and 20+ years to Tonon himself. They truly care about the customer experience above all else. “We take serving others very seriously,” Tonon says. “We feel very fortunate in life to be able to create moments of happiness in other people’s lives. Hospitality is very important to us.”
The cuisine is very simple, hearty, traditional Italian food exquisitely done. “We are very true to what Italian cooking is,” notes Tonon. “We’re not reinventing anything here. We have a modern day presentation but this is still what you would get on the table in Italy 150 years ago.” Their menu is heavily influenced by the seasons. In the summer about 70% of their produce comes from their own garden and the rest is sourced from Michigan farms; this is especially noteworthy considering they’ve been doing it this way for 30 years now.
As a traditional Italian restaurant, they also bring in prosciutto from Parma, mozzarella from Campania, even certain kinds of tomatoes grown in Italian lava rock. “We source where the best products in the world come from. We want the best of the world’s products. If it’s not from Italy it’s usually from Michigan or California.” Everything is made in-house from scratch, including their pastas that are made with a special flour that comes from Italy and pastries made by their own pastry chef, Chef Hoffa’s wife.
Equally as important as the food itself is their commitment to the community. “We’re very community-based and outreach-based,” Tonon says. “Giving back is very important to us.” Tonon is very involved with local philanthropic organizations and takes his social responsibility (and that of the restaurant’s) very seriously. The Adrian Tonon Project is a 501c3 nonprofit organization and an extension of Café Cortina that seeks to find would-be philanthropists who might not have the financial ability to donate funds but can donate specialized skills and connect them with organizations in need of those skills. This past June, Café Cortina also hosted the first Yelp Helps event in Michigan, where 16 nonprofit organizations were brought under one roof.
“[We ask ourselves] ‘How do we start a movement to help others and for others to help others?’” Tonon explains. “We as chefs, restaurateurs, and foodies need to create that awareness of ‘we can help.’ Food brings people together. Breaking bread is one of the most powerful things in life.”
Café Cortina has been open since 1976 and is easily one of the most celebrated restaurants in metro Detroit, having been recognized by both local and national publications numerous times for their excellence on all levels. One entire wall of the corridor leading to the stunning stone courtyard is adorned with various newspaper and magazine clippings with glowing reviews proclaiming “Restaurant of the Year” and “Best of Detroit” (as well as recognition from Zagat, Wine Spectator and the Food Network), along with shots of various celebrities who have dined there over the years. But Director of Operations Adrian Tonon (son of owner Rina) remains quite humble about all of it. “The national accolades and awards are an honor to receive,” he says. “We’ve been applauded by media all over the world, but at Café Cortina there is no such thing as success; there are only moments of success and then we strive for the next one, to supersede our last performance.”
Situated in a somewhat far-flung location in Farmington Hills on 10 Mile Rd. just east of Orchard Lake Rd., Café Cortina takes a bit of effort on the part of the patron to get to – this isn’t the kind of place you would just happen to drive by. In the original plans for the construction of I-696, it was supposed to run along 10 Mile Rd., which would have made Café Cortina an easy exit from the freeway. But due to some financing issues the project was moved north to 12 Mile Rd. “My parents put their life savings into it,” Tonon explains. “They had no choice but to move forward with it.”
 |
| An outdoor wedding party. |
Café Cortina continues to stay relevant because they strive to keep the restaurant and experience very boutique and artisanal. Executive Chef “Hoffa” (Jeffrey Hoffman) has been with them for 14 years. He is a Culinary Institute of America graduate and worked under the infamous Jimmy Schmidt for many years. The Tonons often send him to Italy (where they still retain their strong connections to friends and family) to work in different kitchens and train in traditional and contemporary Italian cuisine. “Hoffa’s the kind of chef who just wants to cook,” says Tonon. “We’ve had some great times and done some incredible things together. He’s really simple and all about food; he doesn’t need the accolades.”
That same sense of modesty and humility permeates all aspects of Café Cortina, from the servers who have been here 10 and 20+ years to Tonon himself. They truly care about the customer experience above all else. “We take serving others very seriously,” Tonon says. “We feel very fortunate in life to be able to create moments of happiness in other people’s lives. Hospitality is very important to us.”
The cuisine is very simple, hearty, traditional Italian food exquisitely done. “We are very true to what Italian cooking is,” notes Tonon. “We’re not reinventing anything here. We have a modern day presentation but this is still what you would get on the table in Italy 150 years ago.” Their menu is heavily influenced by the seasons. In the summer about 70% of their produce comes from their own garden and the rest is sourced from Michigan farms; this is especially noteworthy considering they’ve been doing it this way for 30 years now. As a traditional Italian restaurant, they also bring in prosciutto from Parma, mozzarella from Campania, even certain kinds of tomatoes grown in Italian lava rock. “We source where the best products in the world come from. We want the best of the world’s products. If it’s not from Italy it’s usually from Michigan or California.” Everything is made in-house from scratch, including their pastas that are made with a special flour that comes from Italy and pastries made by their own pastry chef, Chef Hoffa’s wife.
Equally as important as the food itself is their commitment to the community. “We’re very community-based and outreach-based,” Tonon says. “Giving back is very important to us.” Tonon is very involved with local philanthropic organizations and takes his social responsibility (and that of the restaurant’s) very seriously. The Adrian Tonon Project is a 501c3 nonprofit organization and an extension of Café Cortina that seeks to find would-be philanthropists who might not have the financial ability to donate funds but can donate specialized skills and connect them with organizations in need of those skills. This past June, Café Cortina also hosted the first Yelp Helps event in Michigan, where 16 nonprofit organizations were brought under one roof.
“[We ask ourselves] ‘How do we start a movement to help others and for others to help others?’” Tonon explains. “We as chefs, restaurateurs, and foodies need to create that awareness of ‘we can help.’ Food brings people together. Breaking bread is one of the most powerful things in life.”
Wednesday, November 7, 2012
[NEWS BITES] Wolfgang Puck Pizzeria + Cucina opens tonight
In the wake of last night's monumental election results (the times, they are a'changin'), representatives for MGM Detroit ninja'ed this announcement into their morning emails: Wolfgang Puck Pizzeria + Cucina, Wolfgang Puck's newest restaurant at the MGM Grand Detroit, is opening today at 5 p.m. They will be open for dinner only, 5 p.m. -10 p.m. Wednesday, Thursday and Sunday and 5 p.m. - 11 p.m. Friday and Saturday, closed Monday and Tuesday. Executive Chef Marc Djozlija, a longtime Puck veteran, is once again at the helm.
Below is the full press release. (Note the little added announcement at the bottom.)
Celebrated chef Wolfgang Puck returns to MGM Grand Detroit, the city’s premier entertainment destination, with the opening of Wolfgang Puck Pizzeria + Cucina, the first of two new Puck restaurants at the hotel casino.
“It’s great to return to Detroit and to the MGM Grand with the opening of our casual Italian concept,” said Wolfgang Puck. “Our Pizzeria + Cucina is the perfect place to relax with family and friends. Great Italian food is all about great ingredients. It doesn’t have to be complicated, just delicious!”
Wolfgang Puck Pizzeria + Cucina offers guests a warm and inviting atmosphere in a comfortable setting with an approachable Italian menu.
“Our guests, who love Italian food and Wolfgang Puck, have been anxiously waiting for Wolfgang Puck Pizzeria + Cucina to open,” said Steve Zanella, general manager of MGM Grand Detroit. “We are extremely excited to welcome the restaurant to the MGM Grand Detroit family.”
At the helm in the kitchen is Executive Chef Marc Djozlija, former chef of Wolfgang Puck Grille and a 16-year veteran of the Wolfgang Puck Fine Dining Group. The menu features Puck’s famed wood-oven baked pizzas and pays tribute to Italy through pastas and specialty dishes and is complete with Italian favorites including antipasti, salads, handmade pastas, and enticing entrees featuring delectable meats and fish.
The menu highlights multiple varieties of pizza to choose from including the Margherita Pizza with mozzarella, tomato sauce and basil; Wild Mushroom Pizza with goat cheese, leeks and basil pesto and Italian Sausage Pizza with rapini and roasted garlic.
Additionally, guests can find house-made pastas and rustic Italian dishes including Penne Carbonara with sautéed English peas and crisp pancetta; Rigatoni with Bolognese meat sauce; Seafood Linguini “Fra Diavolo” with clams, shrimp, calamari and spicy tomato sauce; Chicken Piccata with lemon-caper butter sauce; Grilled Salmon with white beans, artichokes and rosemary butter; and Grilled Ribeye Steak with Tuscanpotatoes and salsa verde.
As a perfect finale, Pizzeria + Cucina offers a creative and playful dessert menu featuring classic Italian favorites with a modern twist. Decadent creations include Butterscotch and Bittersweet Chocolate Panna Cotta, Ricotta and Mascarpone Cheesecake with fresh berries and Affogato with hazelnut ice cream drenched with espresso.
The bar features a dynamic beverage list complementing the menu’s exquisite Italian flavors including domestic and international beers and a comprehensive section of wines, many imported from Italy. The bar offers an array of perfectly executed specialty cocktails including the Cucina Manhattan made with Bullet Rye, Carpano Antica Formula Vermouth and Bitter Truth "Jerry Thomas" Bitters and the Il Professore with Nardini Grappa, Cocchi Barolo Chinato, Luxardo Morlacco Cherry Liqueur and orange juice.
Wolfgang Puck Pizzeria + Cucina is open for dinner only, 5 p.m. -10 p.m. Wednesday, Thursday and Sunday and 5 p.m. - 11 p.m. Friday and Saturday, closed Monday and Tuesday. To make reservations, please call 877-888-2121.
A second Wolfgang Puck restaurant, Wolfgang Puck Steak, will open at the hotel this December.
Below is the full press release. (Note the little added announcement at the bottom.)
Celebrated chef Wolfgang Puck returns to MGM Grand Detroit, the city’s premier entertainment destination, with the opening of Wolfgang Puck Pizzeria + Cucina, the first of two new Puck restaurants at the hotel casino.
“It’s great to return to Detroit and to the MGM Grand with the opening of our casual Italian concept,” said Wolfgang Puck. “Our Pizzeria + Cucina is the perfect place to relax with family and friends. Great Italian food is all about great ingredients. It doesn’t have to be complicated, just delicious!”
Wolfgang Puck Pizzeria + Cucina offers guests a warm and inviting atmosphere in a comfortable setting with an approachable Italian menu.
“Our guests, who love Italian food and Wolfgang Puck, have been anxiously waiting for Wolfgang Puck Pizzeria + Cucina to open,” said Steve Zanella, general manager of MGM Grand Detroit. “We are extremely excited to welcome the restaurant to the MGM Grand Detroit family.”
At the helm in the kitchen is Executive Chef Marc Djozlija, former chef of Wolfgang Puck Grille and a 16-year veteran of the Wolfgang Puck Fine Dining Group. The menu features Puck’s famed wood-oven baked pizzas and pays tribute to Italy through pastas and specialty dishes and is complete with Italian favorites including antipasti, salads, handmade pastas, and enticing entrees featuring delectable meats and fish.
The menu highlights multiple varieties of pizza to choose from including the Margherita Pizza with mozzarella, tomato sauce and basil; Wild Mushroom Pizza with goat cheese, leeks and basil pesto and Italian Sausage Pizza with rapini and roasted garlic.
Additionally, guests can find house-made pastas and rustic Italian dishes including Penne Carbonara with sautéed English peas and crisp pancetta; Rigatoni with Bolognese meat sauce; Seafood Linguini “Fra Diavolo” with clams, shrimp, calamari and spicy tomato sauce; Chicken Piccata with lemon-caper butter sauce; Grilled Salmon with white beans, artichokes and rosemary butter; and Grilled Ribeye Steak with Tuscanpotatoes and salsa verde.
As a perfect finale, Pizzeria + Cucina offers a creative and playful dessert menu featuring classic Italian favorites with a modern twist. Decadent creations include Butterscotch and Bittersweet Chocolate Panna Cotta, Ricotta and Mascarpone Cheesecake with fresh berries and Affogato with hazelnut ice cream drenched with espresso.
The bar features a dynamic beverage list complementing the menu’s exquisite Italian flavors including domestic and international beers and a comprehensive section of wines, many imported from Italy. The bar offers an array of perfectly executed specialty cocktails including the Cucina Manhattan made with Bullet Rye, Carpano Antica Formula Vermouth and Bitter Truth "Jerry Thomas" Bitters and the Il Professore with Nardini Grappa, Cocchi Barolo Chinato, Luxardo Morlacco Cherry Liqueur and orange juice.
Wolfgang Puck Pizzeria + Cucina is open for dinner only, 5 p.m. -10 p.m. Wednesday, Thursday and Sunday and 5 p.m. - 11 p.m. Friday and Saturday, closed Monday and Tuesday. To make reservations, please call 877-888-2121.
A second Wolfgang Puck restaurant, Wolfgang Puck Steak, will open at the hotel this December.
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