Maggiano’s Little Italy is taking a significant step in its culinary journey by appointing Michelin-starred Chef Anthony Amoroso as its first-ever Vice President of Innovation and Growth. This partnership aims to unveil eight new Italian-American classics designed to delight both longtime guests and newcomers, enhancing the brand’s commitment to unforgettable dining experiences that blend tradition with innovative flavors.
Among the standout dishes is the “Riserva” Veal Parmesan, featuring a 14 oz bone-in free-range veal chop that is hand-breaded and served with fresh marinara sauce and melted mozzarella, cut tableside for an impressive presentation.
Dominique Bertolone, President of Maggiano’s, expressed enthusiasm about this pivotal moment, highlighting Chef Amoroso’s creativity and precision. “His Michelin distinction embodies extraordinary culinary excellence,” Bertolone noted, adding that this collaboration will elevate the dining experience and inspire guests.
Chef Amoroso emphasizes the importance of fresh ingredients in creating high-quality flavors, aligning with Maggiano’s values. His leadership will drive the development of dishes that honor traditional Italian cuisine while incorporating modern techniques.
The new menu features a variety of appetizers, entrees, and desserts, including:
Appetizers & Salads:
- Antipasto Board: A selection of artisanal meats and cheeses with house-made accompaniments.
- Truffle & Honey Whipped Ricotta: A luxurious blend served with toasted bread.
- Mozzarella alla Caprese: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze, with an option to add San Daniele prosciutto.
- Chef’s Signature Caesar: Prepared with chopped romaine, in-house Caesar dressing, and topped with grated brick Parmesan.
Entrees:
- Riserva Veal Parmesan: A premium veal chop served with marinara and mozzarella.
- Rigatoni alla Vodka: Creamy vodka sauce tossed with rigatoni pasta.
- Chicken Saltimbocca: Chicken breast cutlets wrapped in prosciutto and sage, served in lemon butter sauce with spaghetti.
- Fettucine Bolognese: Available on Tuesdays, featuring a rich tomato ragu.
Dessert:
- Dessert Trio Platter: A combination of cheesecake, tiramisu, and Vera’s lemon cookies.
Chef Amoroso expressed excitement about shaping the future of Maggiano’s, stating, “I look forward to partnering with the team to set a new standard in Italian-American dining.”
These new offerings complement Maggiano’s recently released Master Sommelier Selection, a curated wine collection chosen by Master Sommelier Jason Smith. The selection includes wines from renowned Italian winemaker Salvatore Ferragamo, enhancing the overall dining experience with exceptional pairings.