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Business & Tech

Patch Picks: Local Chefs and Their Culinary Creations

Patch contacted some local eating establishments and got the 411 on the people who create the specialties of the house.

Berix

2201 Lemay Ferry Road

Chef: Vzeva Nuick

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Specialty: Chef Nuick prepares a variety of Mediterranean meat pies and European pastries such as baklava.

Nuick bakes all of the pastries. The many menu selections are prepared on the premises from treasured family recipes from Bosnia. You might want to try a brewed to order Turkish coffee with your dessert.

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Romano’s Macaroni Grill

4125 Lemay Ferry Road

Chef: Aaron Frank

Specialty: Chef Frank creates many kinds of pizza, including some unusual combinations and ingredients, like a salad pizza

Frank is intrigued with his wood-burning pizza oven and takes every opportunity to experiment with new and different varieties.

Gingham’s Restaurant

7333 South Lindbergh Boulevard

 Chef: Craig Corzine

Specialty: Chef Corzine enjoys cooking all things associated with good and tasty breakfasts.

Gingham’s Restaurant is open 24 hours and breakfast is always served. Corzine delights in offering a large variety of exceptional breakfasts.

JB’s Fryhouse

2924 Telegraph Road

Chef: Matt Grider

Specialty: Chef Grider makes a stuffed burger that is their most ordered sandwich.

Grider has been cooking for 35 years and is a self-taught master of the kitchen. His stuffed burger is a large patty of beef, cut into two pieces and stuffed with sautéed mushrooms, onions, bacon and cheese. The patty is reassembled and charbroiled. This ultimate burger leaves the kitchen with a mound of coleslaw on the top.

Café Sarajevo

3553 Ritz Center

 Chef: Jasnina Babic

 Specialty: Chef Babic prepares Mediterranean food, especially Bosnian dishes.

Café Sarajevo will delight you with their large selection of freshly prepared meat and cheese pies as well as their pastry selection. Gyros sandwiches are available as well.

Bill Gianino’s

4571 Chestnut Park Plaza

Chefs: Tom Gross and Jason Purvis

Specialty: Gross is a master of preparing steaks cooked to order. His ability to control the temperature of the meat assures that each steak is cooked to order.

Purvis is a pasta specialist. His Frutti di Mare, seafood pasta made with lobster, crab, calamari and shrimp, is a menu favorite.

Both chefs have been cooking at Bill Gianino’s for more than 20 years. Gross began as a chef. Purvis joined the Gianino’s team as a dishwasher when he was in high school and learned to cook in the kitchen under the watchful eye of Gross.

Arcobasso’s Italian Restaurant

Chef: Dan Arcobasso

Specialty: Chef Arcobasso enjoys creating interesting chicken dishes as well as pasta and pizza.

One creation that Chef Arcobasso is very proud of is his house salad dressing, a creamy Italian blend of flavors that has proven to be very popular with his guests. All of his pizza dough is made in his kitchen.

 

 

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