And it’s right up the block from their first venture
A few of the things you’ll find on the menu at Torrisi Deli and Restaurant. Photo: Marcus McDonald Along with chicken parms and rainbow cookies, one of Rich Torrisi and Mario Carbone’s biggest obsessions is a row of modestly appointed tables for two. The tables reside at Roscioli Salumeria con Cucina in Rome. They’re narrow, wood-topped, and simply set. What’s unusual about them is that they’ve been shoved up against a glass retail case loaded with cheeses and prepared foods.
“That dynamic is the thing,” says Torrisi. “It’s something that really resonates with us.” So much so that 11 years ago, the chefs opened their own salumeria con cucina on Mulberry Street: sub-shop-Italian-deli by day, prix fixe restaurant by night. They called it Torrisi Italian Specialties, and it launched their careers. The place fused the chefs’ French training and their love of old New York food shops into something new and exciting.
That time has come. This fall, Torrisi, Carbone, and their partner, Jeff Zalaznick, will unveil Torrisi Deli and Restaurant in the former Chefs Club space at the Puck Building, a block north of the original. An elaborately stocked deli case will conceptually define the space — which accommodates a long bar and a 50-seat back room — and as in Rome, dinner tables will be set up alongside it. Lunch and dinner menus will be distinct, with dinner launching first.
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