citrus grillhouse

In this two-episodes-in-one special report, Andrew visits with three chef-owners in three stages of lockdown in three different markets:

Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, shares the precautions he's taken in preparation to partially reopen his restaurant tomorrow;

Ian Boden, of The Shack  in Staunton, Virginia, discusses the challenges of being fully, temporarily shut down and the difficulties in deciding when to reopen a small restaurant;

and Craig Melillo of Gracie's Apizza in Portland, Oregon, gives us a report on his first few services operating for curbside pickup.

Three different perspectives from three different regions that add up to a snapshot of where the industry is as we ease into May.

Our great thanks to S.Pellegrino for making these special reports possible.

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Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. 

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Rocco DiSpirito's been in the national spotlight for so long that many fans don't know how he got there in the first place, or haven't thought about it in years. Andrew and Rocco have known each other since Rocco's first chef position, and in this very personal conversation--the first of 2 parts--they revisit his childhood in Queens, New York; his teenage gigs in neighborhood pizzerias; his training at the Culinary Institute of America and in great kitchens in France and New York; and his rise to the top of the New York City dining scene in the late 1990s. It's a side of Rocco many listeners don't know or haven't heard in his voice, and a great listen. (In part 2, we'll talk about his shift to fitness and healthful eating and his forthcoming Rocco's Keto Comfort Food Diet.)

In our second segment, Vero Beach, Florida chef-restaurateur Scott Varricchio shares the harrowing story of the night his restaurant (Citrus Grillhouse) was destroyed in a fire, and how he made the best of the year when it was being rebuilt--by spending time in such renowned kitchens as Eleven Madison Park and The French Laundry to take his acumen up a notch ... at age 59! A great lesson in perspective and resilience.

EPISODE GUIDE

0 - 8:48  Intro

8:48 - 45:00  Rocco DiSpirito

45:00 - 48:10 Show Notes & Personal Appearances

48:10 - 1:29:40 Scott Varricchio

***LINKS***

Andrew Talks to Chefs OFFICIAL site

Rocco DiSpirito

Rocco's Keto Comfort Food Diet (order a signed copy)

Citrus Grillhouse

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!