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Article
Semolina Ristorante - John Catalano Has Built It, and
They're Coming
By Steve Sears
There's something to be said about people who rise daily and love to go to
their "job." Ugh! It just doesn't happen, right?
Meet Joseph Catalano, Owner and Executive Chef of Semolina Ristorante in
Millburn. The New York Restaurant School graduate and veteran of many New Jersey
and New York City kitchens has his own home now.
"I had a decision to make; build another place for someone else or open up my
own. So, I opened my own."
Semolina Ristorante is a small place you'll love -- a lot! Open 7 days, with 32
seats both indoor and outdoors, a brand new menu and seasonal menus, the
location at 343 Millburn Avenue epitomizes its owner. Its fun and consistent and
located right near theaters, including the Paper Mill Playhouse in a popular,
busy town.
"My Dad was a chef for 35 years," says Catalano, "and I started cooking with him
when I was 14. It was something I wanted to do; I wanted to spend time with my
Dad. He would come home for dinner and go right back out to the restaurant he
was working at. If my homework was done, I went to work with him."
Catalano honed his skills here, and at eateries such as Pazzo Pazzo in
Morristown, La Grotta degli Amici in Millburn, The Dining Room in Short Hills
and Cinque Terre in New York City.
Semolina Ristorante is his "baby." "We're all about good prices, good
portions and good quality. All our meals clean and simple, and the flavors come
through. It's important to start with good technique and the freshest
ingredients possible; if you have both, the finished product will be great."
Semolina Ristorante features seven to ten different Antipasti a day, and
homemade pasta, ravioli and mozzarella are all fantastic. Steaks, chops, seafood
are on the menu and all the breads, pastas and doughs are made with semolina,
hence the name. A raw bar and shellfish cocktails are planned for the near
future. And try the salads. Yours truly has feasted on an Arugala salad with
Asiago Cheese and Chianti Dressing. Excellent!
When I asked Joseph Catalano how he "remembers it all" -- the menus, what's
cooking where, types of sautés and more -- he pointed to his head. "It's up
here." I pointed to my heart area. "How about here?" He responded, while
smiling, "Especially there."
"I love what I do."
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