Photograph: Supplied by Mark LaRosa
Mark LaRosa, the president and chief culinary officer of LaRosa’s Pizzeria.
You’ve in all probability eaten your weight in LaRosa’s pizza should you grew up in Cincinnati, which is why it’s attention-grabbing to be taught the place Mark LaRosa, president and chief culinary officer of the native pizzeria chain, likes to dine when he’s not within the check kitchen working up new recipes along with his group.
Mark is the son of Buddy LaRosa, the unique founding father of LaRosa’s Pizzeria. Buddy was born on Aug. 25, 1930, the son of a Sicilian immigrant. He opened his first pizzeria on Boudinot Avenue in Westwood in 1954. The restaurant was initially referred to as Papa Gino’s earlier than Buddy ultimately modified the identify and turned LaRosa’s right into a household enterprise along with his sons Mark and Michael. LaRosa’s now has dozens of pizzerias throughout the area.
Mark sat down with CityBeat to debate the retail launch of his firm’s “Diablo Sauce,” a tangy, barely spicy dip that appears to go on all the pieces. Throughout our dialogue, he additionally highlighted his favourite native spots for drinks and eating (noticeably devoid of pizza).
CityBeat: What’s the final nice meal you had in Cincinnati and who served it?
Mark LaRosa: We’re so blessed proper now with so many unbelievable eating places … however Sotto, Sotto is fairly stellar meal after meal. If we have now particular events and birthdays, the cacio e pepe pasta and the branzino at Sotto is fairly rattling memorable and craveable and it is simply actually easy and very well ready. The standard, the flavour; Sotto may be very particular.
CB: What’s your go-to carryout spot?
ML: We love chili and we’re loyal to virtually all, we’ll choose up chili from Skyline, from Camp Washington, from Dixie and Goldstar. We form of get in a routine or a temper of which form of taste we’re searching for. However these 4, fairly available for a fast choose up. Proper behind chili can be Kung Meals AmerAsia over in Covington. Extra just lately they reworked and expanded the eating room setting throughout COVID … that was a go-to for carryout, actually simply hits the spot for genuine, artistic, craveable variations of various Chinese language dishes.
CB: Favourite place for a drink, alcoholic or non? This might be a espresso store or a bar, or wherever you want.
ML: I’m an enormous fan and frequent buyer of Collective Espresso, Espresso Emporium and Urbana Café, however the espresso I’ve actually been having fun with just lately is Deeper Roots down on the western fringe of fourth road.
CB: What’s your drink?
ML: Café au lait. I like 50/50 steamed milk and low.
CB: So, I feel you form of answered this one along with your go-to carryout spot, however it is a fairly divisive query with a variety of of us: which is Cincinnati’s higher culinary export, chili or goetta?
ML: I’m an enormous fan of each. I feel … gosh can I even say this? I feel goetta is extra distinctive. Each area of the nation has its tackle chili and persons are fairly acquainted with what Cincinnati’s take is, however goetta is form of in a class all unto itself. So I feel I lean extra in the direction of goetta.
CB: How do you want your goetta ready? Do you want further crispy or do you prefer it cooked slightly extra delicately?
ML: Further crispy with slightly drizzle of syrup simply to chop towards the richness of the flavors of the the pork and the pin oats, however crispy and properly achieved.
CB: Who’s obtained one of the best soup in Cincinnati?
ML: I am a fan and I have been a longtime fan of Izzy’s, whether or not it is the barley soup or the cabbage soup. Their matzah ball soup is fairly darn good and, I do know there’s in all probability dozens of different locations that it is warranted to say, however I do not assume I’ve ever been disillusioned with my soup choice at Izzy’s. They’re hearty and actually stick with the rib, actually good soups.
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