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Lunch Break: Joe Cicala
Just like the rest of us mere mortals, chefs gotta eat.
Lunch Break: Joe Cicala
On a typical day at Le Virtù, Joe Cicala will lunch on homemade pasta, Chinese take-out (“cheap and easy to pick up”) or a Cosmi’s hoagie (1501 S. 8th St.), which is favored by another friend of ours, MT guest hoagie blogger Hawk Krall.
But today’s a different animal for Cicala. He’s hanging out in New York, getting ready for an elaborate dinner he’s preparing tonight at The Beard House, which will feature such stunners as (and this is just one item from the enviable menu) house-cured prosciutto, capocollo, lamb cacciatorini salumi, and artisanal sheep’s-milk ricotta with assorted condiments.
To fuel up for the event, the exec chef and his kitchen staff – brothers Pollo and Domingo Sanches and Angela Ranalli – made a stop at Shake Shack for a triple threat:meat, potatoes and concretes. If you were looking for an excuse to stop by the Philly burger outpost (2000 Sansom St.) for a late lunch, this is it.
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