Sergio’s Little Italy reopens better than ever in 30A culinary scene

Published: Thursday, October 11, 2012 at 16:22 PM.

But though the moniker will be changed, the Italian dishes will remain authentic and hand-created.

Chef Patrick Mulcahy will be the mastermind behind these from-scratch dishes, including daily risotto specials, an abundance of veal dishes, and a variety of Italian pastas.

He said all of it will be so “delizioso,” he would have a hard time recommending a must-have dish.

“Take your pick,” he said. “It’s all going to be fresh, it’s all going to be fantastic. It’s all going to be hand-cut, hand-pounded.”

Everything will be made in-house, from the pizza dough to the sauces. Only the pasta will be imported — but from Italy.

Mulcahy, who grew up in an Italian neighborhood in Massachusetts, has been perfecting his Italian offerings for more than 25 years, from the first time he made gnocci from scratch. 

“I’ve been cooking all my life,” said Mulcahy, whose pastry chef mother and a chef father imbued him with a love and talent for the culinary arts.



1 2 3 4
Next

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

COMMENTS
▲ Return to Top
 

Local Faves