When I think of what makes a good Italian bakery for breakfast I automatically think espresso drinks and pastries.  So when it came time to build the menu for Potenza Bakery  and procure products for this outlet we started with a local coffee roaster  and a whole lot of ideas of what we wanted our brew to taste like so after multiple tastings and refinements we wound up with what we consider our perfect blend for the bakery.
Now that we had coffee it was time to dive into my favorite …

We’ve made the final changes to the Zola Wine & Kitchen menu and the last items we switched up are the most unusual, but my favorite.
I wanted to have a bit of fun as well as some eggs for lunch so the first dish to hit the menu was the All American Breakfast for Lunch.  This dish is just that: Two scrambled eggs seasoned with truffle, house made maple breakfast sausage, cheddar biscuit and buttery hash browns.  What a great lunch for the person who either just woke up or …

Capital Uncorked Even with the onslaught of emails I receive every day, there comes every once in a while, one that makes me smile. The email was from Chester Osborn winemaker from the legendary Australian producer d’Arenberg. If you haven’t tried a wine from these guys, you just haven’t lived.
Chester is the son of Francis d’Arenberg Osborn who at the ripe old age of 16 in 1942 joined his father to help run the family business and by age 30 “d’Arry” assumed full control after the death of his father. …

The only thing that is keeping me going is the fact that Valentine’s Day is coming this weekend. Now the norm is giving Roses and Chocolate. Why not keep the theme but share in the joy of wine.
We’ve brought several perfect wines to Zola wine & Kitchen.
We found a couple of great wines from France that is a perfect fit for the roses. They are called Coup Roses. Both a red and a white that are fun, easy to like and a good bang for the buck. Coup de …

Executive Chef, Bryan Moscatello
When Super Bowl Sunday comes around the thing I’m most focused on is, what food to serve.  Most people are eating sandwiches, pizzas and assorted chips and dips.  Keeping this in mind I opt not buck tradition so pizza and sandwiches will be served at my house and why not throw in a couple little platters of great bites.
Lets talk little bite first.  Since I moved and threw my mini fryer out nothing deep fried will hit the menu. I wanted to get some fruit onto the …

 
One of my beliefs is that great wine shouldn’t have to be expensive. It is a constant goal of mine to find the very best quality without the hefty price tag.  Our team searches the globe for great finds and bargains.
It isn’t the easiest thing to achieve but we have consistently been able to find high quality wines at fantastic prices. Sometimes it comes from little known producers, off the beaten track areas or different and unique grape varieties that have the tastes you enjoy with more popular grapes.
There are …

Executive Chef, Bryan Moscatello 
Updating and evolving a menu is the part of being a chef that I consider to be the most fun.  As I sit down with my crew of chefs and we begin to theorize what items to add to our menus, which ones to remove and what ones should stay, it begins to be equally challenging.  Take Zola Wine and Kitchen for example, our great quick serve, farm-to-table lunch program with a nice repeat guest track record, what is the approach?
 I don’t want to jeopardize taking the …