Carlo Mirarchi has successfully expanded his restaurant venture from Bushwick to a global empire, establishing locations in cities like L.A., Nashville, and Singapore. He continues to manage day-to-day operations while addressing challenges that arise in the restaurant industry. Mirarchi maintains an enthusiasm for local ingredients and is involved in the creative process of developing new dishes, like those featuring husk cherries and stone fruits. He also enjoys personal culinary experiences, such as experimenting with homemade recipes using his new ice-cream maker.
In the 17 years it's been open, has grown from a Bushwick pizza-and-tiki-bar pioneer to a citywide institution to a full international empire with outposts in L.A., Nashville, and Singapore (plus two other restaurants in New York).
The challenges never really go away, Mirarchi says of expanding the business. They're extreme.
I'm still at the restaurants every day as well, solving many of the same problems that might have come up in the early days.
I have to get husk cherries for this aged tuna carpaccio we're doing at Roberta's Penn and also for a stone-fruit dish we're doing at Foul Witch.
Collection
[
|
...
]