Ponte Vecchio (2100 Superior Viaduct, 216.556.8200, pontevecchioristorante.com) is undergoing its first major overhaul since opening five years ago, says consulting chef Tom Quick. While Quick waits for his snazzy French brasserie Zinc to open downtown, he is helping Ponte Vecchio reposition itself in the marketplace.
“It had gotten to the point where the restaurant was selling 30-dollar veal scallopinis and 30-dollar veal parmigianas,” he explains. “We needed to bring down the prices so that we could be not just a destination, but also service the people in the neighborhood.” The restaurant installed a new pizza oven that will cook up thin, focaccia-style pies. A new deep fryer will allow the kitchen to prepare crunchy bar snacks like calamari. To be unveiled next week, the all-new menu will feature prosciutto stuffed with house-made mozzarella, spicy mussels with ouzo and peppers, and more wallet-friendly pastas and entrees.
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