Joseph Realmuto, East End Restaurant News and more
Meet Joseph Realmuto, Executive Chef of the Honest Man Restaurant Group — Nick & Toni’s, Rowdy Hall, La Fondita, Townline BBQ, Coche Comedor and Honest Catering — get local restaurant news, deals and more from the East End ” Food Seen “.
Chef Highlight: Joseph Realmuto, Executive Chef of Honest Management Company
Joseph Realmuto began his culinary career at the Culinary Institute of America. While attending the CIA in 1991, he interned and then worked under John Laughran at the River Cafe in Brooklyn. After graduating in 1993, he spent his first summer in the Hamptons at Nick & Toni. Realmuto returned to Manhattan for the low season and landed at Park Avalon in Manhattan. At Park Avalon, Realmuto worked on all of the kitchen stations for owner Steve Hansen, under the direction of Chef Jim Botsokis.
In early 1994, Realmuto returned to his summer job and started what was to be a long relationship with Nick & Toni. He was first hired as a line cook and over the next two years honed his skills as a sous chef under Executive Chef Paul Del Favero before becoming Chef de Cuisine in 1996. During his time as sous chef under Del Favero, Nick & Toni received two stars from The New York Times‘Ruth Reichl, received the Golden Dish Award from GQ and received praise from Food and wine when they claimed that “Nick & Toni’s is the best Italian restaurant in the East End”. In 2008 and 2011, Realmuto was guest conductor at the James Beard House. He created and oversaw the opening of four additional restaurant concepts with Honest Management Company – Thug room, an English-style French bistro-pub; La Fondita, an authentic Mexican take-out restaurant; TownLine BBQ, an authentic Texas-style barbecue; and Check mark Comedor, a regional Mexican restaurant inspired by local products.
Realmuto has appeared alongside several celebrity chefs on the Food Network. He appeared in five episodes of Ina Garten’s show Barefoot Countess, cooks signature dishes from Nick & Toni’s, La Fondita and TownLine BBQ. He was also selected as a judge alongside Bobby Flay on The next star of the food web. Giada de Laurentis featured Nick & Toni’s and Realmuto in a 2007 episode of Giada Weekend Getaways. He was also tasked with attending The Q, a barbecue festival hosted by Paula Deen and her sons in Miami Beach as part of the South Beach Food & Wine Festival. Realmuto has appeared several times on George Hirsch Lifestyle on PBS. It was featured on ABC chew it in the fall of 2014 and appeared on FOX 5 Have a nice day New York whip up delicious TownLine BBQ treats from the company’s mobile smoker.
Realmuto has a devotion to local and organic produce in its menus. He helps maintain the one-acre organic garden behind Nick & Toni’s, where he harvests seasonal items that go right down to the plate. He also participates in Hayground School’s Young Chef’s Program, a chef-led workshop for young children. He has relationships with many local farmers and commodity suppliers who support East End farms such as EECO, Satur Farms, and Quail Hill Farms. In 2007, Realmuto led the creation and implementation of the Springs School Seedling Project. The Seedling Project built a greenhouse at a local public school, Springs School, where the children of Realmuto attend. The mission of the project is to teach children how to grow products, cook healthy and eat healthy. Realmuto’s dedication to the community doesn’t stop there. He serves on the board of directors of the Project MOST after-school program for the schools of East Hampton and Springs. He is also found volunteering for local soup kitchens in churches in the Hamptons community.
Disset Chocolate, an artisanal chocolate shop on North Fork, will present a new, limited-edition chocolate bar to raise funds in honor of Breast Cancer Awareness Month in October. The new Beet Breast Cancer (BBC) bar is truly unique. Made entirely from scratch, it combines dark chocolate with locally sourced cooked, dehydrated and powdered beets, giving this vegan chocolate bar a deliciously earthy flavor and a distinctive pink color. BBC bars will sell for $ 10, with all proceeds going to PinkAid, a Long Island charity that helps underserved breast cancer patients. Pink Aid’s programs provide lifelong breast cancer services, free breast cancer screening, and advanced testing to help cover non-medical expenses, such as household bills, food cards, wigs, recovery clothing, emotional wellness services and more. The organization has awarded more than $ 7 million to various organizations based in LI and Connecticut over 10 years and has helped pay nearly $ 1.3 million in household bills for patients. Disset Beet Breast Cancer Bars will be available throughout October, while supplies last, at Atelier Disset in Cutchogue, Eastport General Store and Santa’s Christmas Tree Farm. in North Fork.
Main Street Tavern officially launches Sunday brunch. Every Sunday from 11:30 a.m. to 3 p.m., guests can enjoy seasonal dishes like ricotta toast with fall squash pumpkin seeds, maple and sage, and a salad of Kale with summer squash, pumpkin seeds, cranberries, ricotta salata and a honey vinaigrette. The menu also features decadent brunch classics like brioche French toast with whipped cream and maple syrup, spicy chicken and bourbon honey waffles, and a grilled hanger steak with crispy fingerling potatoes. and fried eggs. Of course, the Tavern burger will also be available on the menu, served with the famous Tavern cottage fries.
Pizzeria Fierro in East Hampton Village is full of offerings – and it’s not just pizza. On Tuesdays and Wednesdays, offer two for $ 32: choose two entrees – grilled chicken and spinach, chicken parmigiana or eggplant parmigiana – served with pasta and a Caesar salad. Thursday is for superheroes only – any hero and an average drink costs $ 9.25. Sunday is Funday: order a large pie, 16 wings, eight knots, and a two-liter soda for $ 37. Does not include taxes. Good deals!
The bell and the anchor à Noyac offers two-course off-season offers. Look for the mussels and fries special ($ 34) on Tuesday night, the addicting lobster garganelli with basil cream, corn and saffron ($ 42) or a steamed lobster of a pound and a half ($ 54 ) Wednesday. Thursday offers a bouillabaisse at $ 44. Starters include chowder, Caesar salad or arugula salad with crispy goat cheese. Add $ 6 for a tuna poke or $ 5 for a burrata with grilled tomatoes and bread. Desserts are available for an additional $ 6.
Did you know: Nick & Toni’s in East Hampton has had a plethora of bold names at the restaurant over the years – from the political power of the Clintons to movie stars such as Jack Nicholson, Brad Pitt, Alec Baldwin, Gwyneth Paltrow, Richard Gere, Sarah Jessica Parker and Renée Zellweger!
Food quote: “Some people ask for the secret of our long marriage. We take the time to go to a restaurant twice a week. A little candle light, dinner, soft music and dancing. She goes on Tuesday, I go on Friday. ~ comedian Henny Youngman
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