diningdestinations
‘Reborn
Italian
cowboy’ Take a virtual trip to Italy with chef Tomaso Maggiore By Christina Fuoco-Karasinski
T
omaso Maggiore is well-known for his fresh approach to authentic Italian cuisine through his namesake restaurants in the Camelback Corridor and North Scottsdale. He politely asks guests if he can briefly join them at their table at his yearold Tomaso’s When in Rome at Scottsdale and Pinnacle Peak roads to chat about his entrees and his career. Of course, dishes are delicious, including spaghetti cacio and pepe ($18), topped with coarsely ground black pepper and served in a parmesan cup; and the mix grill ($38), filet mignon, double lamb chops and homemade sausage. What most people don’t expect is Maggiore’s sense of humor, especially when he traces his journey to America. “I originally came from Sicily in 1971,” he says. “We started in New York, and then I came here on vacation in the middle of winter. I fell in love with the place. I should have visited in July first. I’m what you call a ‘reborn Italian cowboy.’ I’ve been here so long sometimes I think I introduced spaghetti to Geronimo.” Everything about Tomaso’s When in Rome – and Tomaso’s on Camelback, for
48 | Scottsdale Airpark News September 2018
giore adds a comedic twist to it. “It’s like asking me which one of my kids I like the best,” he says with a laugh. “I like everything.” There are plenty of options. The rigatoni with grilled chicken and vodka sauce ($19) and linguine with clam sauce ($24) are traditional dishes. But entrees like cavatelli with filet mignon and veal Bolognese ($22) and Scottish salmon ($27) are Tomaso specialties. Happy hour is from 4:30 to 6:30 p.m. and offers discounts on drinks and beer, bruschetta, eggplant roulade, rigatoni
Tomaso Maggiore arrives at 6 a.m. to begin prepping.
that matter – is fresh. It’s elegant, with white linen tablecloths and napkins. Large windows allow natural light to pour in. Gracious and incredibly polite servers (ask for his nephew Giovanni) and assistants cater to guests. Artwork depicting hotspots in Italy line the walls. Maggiore explores Italian dishes with traditional flair. “I like to try new things,” he says. “Ultimately, though, what works the best is the traditional Italian cuisine.” Ask for his favorite dish, and Mag-