Chew On This

from The Scottsdale Standard, March 2020

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CHEW ON THIS YOUR GUIDE TO LOCAL DINING

TOMASO’S ITALIAN KITCHEN: A CULINARY LEGEND CONTINUES By Molly Cerreta Smith Maggiore Group, which also operates Hash Kitchen,

I’ve been eating and writing my way through the he opened Tomaso’s Italian Kitchen for a modernvalley as a profession for more than 20 years. And casual experience with everyday Italian food, fresh one of my very first foodie assignments when I pasta made daily, shareable boards, and entrees that was fresh out of college was to interview Tomaso are made here that taste like they were made in Italy. Maggiore. I arrived at Tomaso’s at lunchtime as scheduled and I was led to a large table of probably Tomaso’s Italian Kitchen is a “come as you are,” 15 people, Tomaso among them, already dining and approachable and family-friendly restaurant with a drinking, laughing and talking — almost entirely in bright Dolce & Gabbana and Versace-esque design to Italian. Tomaso pulled a chair out for me right next complement its from-scratch menu. The menu offers to him and made me feel as comfortable as a newbie simple, casual dishes inspired by the way Tomaso eats writer could in a situation like that. The lunch went every day at home for happy hour and dinner. on for hours; the memory remains. So when I learned The Sicilian Butcher and The Sicilian Baker. In 2019, about Tomaso’s newest concept in my neck of the Tomaso’s Italian Kitchen offers approachable regional Italian Kitchen’s wine program has over 60 wine vawoods, I was delighted. Now a little history about this Italian cuisine incorporating the best of Tomaso’s rieties including wine imported from the Maggiore’s local culinary legend… dishes over the last 42 years. Influenced by Tomaso’s family vineyard in Sicily. favorite Italian dishes from throughout his home A true Sicilian at heart, Tomaso Maggiore discovered country of Italy, the modern Italian restaurant features Tomaso’s Italian Kitchen offers happy hour all day, his love for food during his upbringing in Italy. He a menu full of fresh flavors and ingredients with a every day at the bar with special pricing on a variety developed his first concept, Tomaso’s, in 1977 and has large focus on hand-cut and handmade stuffed pasta of small plates, $6 wines, $5 beers and $7 bottled successfully managed and cultivated restaurant con- made daily including the restaurant’s new signature craft cocktails as well as a “board and bottle” deal cepts for four decades while consistently creating new pasta boards which are perfect for family-style dining. for just $19. For ‘Wine Down Wednesdays,’ diners ways to expand the Italian-inspired culinary empire The made-from-scratch pasta is complemented by can enjoy hand-selected wines with a specialty paired through his passion and craft for cooking. He joined fresh seafood and Tomaso’s essential Italian dishes menu with live music on the patio for just $25. For forces with his son, Joey Maggiore, to launch The such as cioppino and veal loin medallions. Tomaso’s more, visit www.tomasositaliankitchen.com.