This article (click) Published in the “Main Ingredient“ magazine – Author: Joel Pomerantz Regional Representative of Oregon Restaurant Association joel@ora.org- is a great follow up to my previous post on the “Wild About Game” event that our Chef Tony Meyers was a part of.
“Its fun to be able to work with such great product all the time, creating something wonderful and unique for someone and having them still talking about it the next day – that’s the biggest reward possible” -Tony Meyers Chef
Best Dish He's Created Yet - Tony's Son Isaac
Just like Serratto, executive chef Tony Meyers has a little Italian in him, and is heavily influenced by the flavors of the Pacific Northwest. A product of a Sicilian grandmother who showed Tony around a kitchen at a young age, he also learned respect for farm-to-plate cooking as he grew up in Placerville, CA helping his father raise livestock. At Serratto, he combines his classic French training, knowledge of wild meats and game, and a love for creative sauces into dishes that showcase the best local ingredients.
I have taken a few excerpts from the actual article “History Of Serratto through the eyes of our Bartender” I encourage you to take a look at the full article as it is a great story- Click for full article
“Kurt started here as a bartender in 1983, just four years after owner Michael Cronin had converted a lighting supply house into the restaurant Delfina’s (named for his grandmother, Delfina Serratto).” “By the ‘90s, the NW 23rd blocks had begun their transformation, and Delfina’s had also changed to the more upscale Serratto to respond to the burgeoning Nike and Intel business dinner crowd.” “In 2004, husband and wife Alex and Julie Bond came on board as the new owners” “Kurt recalls the couple making some welcome changes – lower prices, more casual décor, adding more approachable dishes like burgers and pizza”