Behind every authentic, delectable menu is a chef curious about life and the next culinary experience that should be created. James Beard Award-winning and Michelin-starred Chef Tony Mantuano is such a chef.
Developing an exceptional brand of Bel Paese-themed cuisine, Tony was the first to bring fine Italian dining to Chicago’s Spiaggia, now known as one of the country’s most decorated Italian restaurants. In Nashville, he guides the culinary program at The Joseph, a 297-room Luxury Collection Hotel that opened Aug. 25, 2020, in the heart of the vibrant SoBro district. The hotel is owned by real estate developer Joel Pizzuti, with the its namesake being Joel's grandfather, Joseph.
"The predominant response from our dining guests has been that Nashville needed this (true Italian fare) and that it's exactly what they've been waiting for," says Tony, who adds that many Nashvillians have been to Italy so they know what great wine and food from that region tastes like.
As food and beverage partner with his wife and wine expert Cathy Mantuano, and The Pizzuti Companies, Tony contributes to menu development, execution and the spirit of hospitality for the entire property, including Yolan, its signature restaurant infused with Tony's refined approach to Italian fare. Yolan evokes la bella figura, an expression commonly used to describe the way of life in Italy: genuine, refined, delicious, gracious and rich with culture.
Tony also has input into the menu of the hotel's Denim, a rooftop bar, as well as Four Walls, a forthcoming, intimate cocktail lounge.
With the Pizzuti family being world-class art collectors, the property showcases 1,000-plus pieces from their private collection, including Tennessee local artists. Tony says the whole hotel was Joel's vision and wouldn't have happened without him.
"The produce found in Nashville's Farmers Markets is among the best and most abundant I've ever seen. Nashville's great ingredients do help inspire our menus," says Tony.
He says the first challenge faced during the eight months prior to opening the new restaurants was sourcing his desired ingredients. "We knew importers with extensive Italian wine lists in America, for example, but they weren't physically located in Nashville. Getting Italian wines during the pandemic from warehouses in New Jersey, New York and California became tricky," he adds. "Local distributors eventually embraced the idea of securing more rare, controlled wines for us."
Next, Tony and his team worked on securing other genuine products direct from Italy, such as Parmigiano-Reggiano. "All the effort paid off in getting the right ingredients into Nashville, because diners really enjoy the in-house pastas we make. We're just being ourselves, preparing food like they would in Rome, not trying to conform to any other types of menus, and people seem to appreciate that," he says.
One of Yolan's most popular dishes, Tony says, is a breaded veal chop, the Cotoletta alla Milanese.
He says the run-away success ingredient, however, is white truffles from Northern Italy. "They are incredibly rare, found in the wild and can't be replicated. Their aroma and flavor are intoxicating, and we sell out quickly when we have them." (Inside tip: White truffles are due to be received at Yolan starting in October and only run through December.)
Tony's recommendation for autumn-themed palate cravings? Squash and pumpkin filled ravioli with sage brown butter sauce.
Tony's introduction to the passion of food began with his grandparents, immigrants from Italy who opened a food shop and store that he says became the gathering spot for the Italian-American community. He went on to receive 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005.
With Cathy, Tony co-authored the cookbook, Wine Bar Food, a celebration of the Mediterranean. At home, he says they prepare uncomplicated "food for the soul with incredible flavors." Tony assures they definitely have another book or two marinating, all seasoned with abundant culinary love.
"We're also considering opening a retail/wholesale grocery store in Nashville to fill the void of authentic Italian products," he reveals.
"Of the 365 days-plus we've been open, some guests have dined with us 20 to 30 times already. They are like advocates, very loyal. They even bring us birthday gifts. We very much appreciate them and Southern hospitality." ~Chef Tony