When did you know that you wanted to be a chef?
While studying at Marymount Manhattan College, I started working at the original Dean and Deluca on Prince St. in New York City, eventually becoming the buyer for the store. My friendship with the Executive Chef, Felipe Rojas Lombardi, sparked my interest in the field of the culinary arts.
What would you consider to be your “signature dish”? Is there a story behind it?
I believe that more than a dish becoming a signature item, the restaurant in itself signs with complete and particular flair. A diversity of ingredients, technique, and overall culinary knowledge is our stamp. That being said, and being in a meat-loving area, the Tuscan Grill, twenty-four ounces of succulently aged Prime Black Angus seasoned with our house rub, is a jaw-dropper. The Tuscan Grill has become the staple of our menu since our restaurant’s opening eleven years ago.
What would you suggest first-time visitors to Mangia Qui order and why?
When coming to Mangia Qui for the first time, try everything! In the Italian style of dining, a couple can pace themselves through various courses. Starting with the antipasto, our guests can wind their way through fresh fish, homemade pastas and quality meats. It will be a gastronomic experience.
How do you get inspiration for your menus?
Inspiration for our menus starts with a daily shopping expedition. I comb all of the markets—Asian, Indian and of course farmer’s markets, notwithstanding, all of our local supermarkets. No stone left unturned. Then I travel extensively through the states and abroad. Inspiration is how you interpret the colors of the food world.
Of all the local specialties grown and produced in the Susquehanna Valley, which is your favorite to use?
I have been lucky enough to score Paw Paws, Cressy Greens and native berries. Also, incredible fruits from Toigo Orchards and heirlooms and specialty greens from our friend and grower, Calliope Pappadakis of First Muse.
Why should people who’ve never eaten at Mangia Qui come to dine with you?
The best reason to eat at Mangia Qui is that it is a chef driven restaurant with world-class cuisine in an unpretentious atmosphere. That coupled with homemade desserts, excellent cocktails and wines and great service makes for a memorable experience. The bonus...the best view in Harrisburg!
