James Beard Growing Chef In New Jersey Blends Italian And Japanese Foods

Chef Robbie Felice, a 2020 James Beard Rising Star Chef semi-finalist, who operates two thriving Italian dining establishments in New Jersey, Viaggio and Osteria Crescendo, is candid about what drove him to open pastaRAMEN, his latest eatery in Montclair, N.J. When he was thinking about opening a 3rd eatery, he admitted that “There’s always a new Italian cafe popping up” and wondered how lots of much more Italian eateries it would take to do one thing new, forge a new route, enter a new culinary zone.

Like a lot of chefs Felice wanted critics and folks to shell out awareness to his food stuff only he’s extra open about it than most. “It was the center of the pandemic, and why am I heading to open another Italian cafe and beg an individual to recognize me?” he questioned. So he made the decision: “I’ll do a thing distinctive.”

That led him to opening pastaRAMEN in January 2023, specializing in wafu-Italian, a genre of cooking that Saveur journal described as “Japanese-model cooking combining Asian and European influences.”

He started off accomplishing some investigation and discovered that wafu means in the type of Japanese. “I’d by no means finished Asian meals, so let’s dive in,” he mentioned. In the course of the pandemic he held prix resolve Tasting Tuesday dinners at Viaggio, a 12-study course food for $295 a man or woman, and experimented with wafu-Italian dishes that drew raves.

It’s Italian and Japanese

For example, he well prepared temomi shrimp scampi and cacio de pepe gyoza fritta, an Italian pasta within of a deep-fried Japanese dumpling. As a result, he’s combining Italian and Japanese components, and lots of friends cannot tell in which Asian or Italian flavors start.

The shrimp scampi dish, for instance, is a uncomplicated dish, consisting of garlic, white wine and parsley, but with the wafu-Italian type, he provides temomi ramen, and finishes it with fresh parsley, contemporary lemon zest and a selfmade garlic breadcrumb, and voila, you have a new style of dish.

But he’s come to the conclusion that “wafu-Italian is its personal point.” In truth, reservations at pastaRAMEN are hard to nab, and attendees are coming from Southern New Jersey, and even some from New York Metropolis to dine there. “Doing one thing wholly distinctive than anyone else would make me content,” he admitted.

PastaRAMEN is proving that chefs can blend Asian and Italian cuisines and succeed.

Why is the initially term pasta decreased-cased, but RAMEN is capitalized? Felice, normally with a flair, replied, “It sends the concept that I want to be disruptive. Getting capitalized with half the name will make it stands out.”

Wafu-Italian Eateries Are on the Rise

Felice, who is 33-several years-previous, a native of Sussex, N.J. and a graduate of the Culinary Institute of The usa, details out that quite a few eateries are combining Asian and Italian influences including Kimika on Manhattan’s Decrease East Facet, Winston in Los Angeles, Tonari in Washington, D.C, so Italian and Japanese fusion cuisine is on the increase.

He also acknowledged that U.S. based chefs can master from their European counterparts. In Europe, he cited there “are no preservatives and no additives that we have in this article in Americas.” That’s why he attempts to use as several imported components as feasible.

With his very first two restaurants, Viaggio, which debuted in 2016 in Wayne, N.J. and Osteria Crescendo in Westwood, N.J., his company spouse was his dad, but with pastaRAMEN, Luck Sarabhayavanija (known by his first name) is his organization partner, who owns quite a few Japanese eateries and also operates Montclair Hospitality Team, which assists oversee the day-to-day operations of pastaRAMEN, together with provide chain ordering, hiring staff members, and securing future specials.

Despite his ongoing achievement in New Jersey, he envisions opening an eatery in New York Metropolis, Miami and his “ultimate aspiration in Los Angeles.” He admits, having said that, that a great deal about opening a new restaurant requires timing and luck and “finding that right deal that comes throughout your plate, which you’re likely to have to just take it and which is what transpired to me the past couple of decades.”

Response on Yelp to dining at pastaRAMEN was mostly constructive but different. When Joyce from New Brunswick, N.J. last but not least snagged a reservation at pastaRAMEN with a few good friends, she mentioned the “concept will involve sharing,” which is what they did with mochi ramen, ramen shrimp scampi, porcini ramen, and a tofu dish.

She located the tofu dish “amazing” but the hen katsu “a little bit dry” and uncovered the portions “small provided the price points” but continue to found them “all tasty. Overall my experience at pastaRAMEN lived up to my anticipations and I’ve been telling everyone about it.”

And Denise from Southern Jersey believed the “chef’s expertise was unmatched. We are unable to wait around to get back again provide your hunger.” But Kristina from Berkeley Heights, N.J. wrote the “appetizers have been astounding, and the mains rather excellent, but don‘t think it justifies having to pay that price tag once again.”

How does Felice harmony operating three eateries concurrently? “You’re only as very good as your group. You can do something with a good team,” he clarifies.

In spite of his openness, a person issue Felice didn’t appear to tackle was what he has learned from his a few eateries about conference the desires of New Jersey patrons. His reply: “It’s been a enjoyment journey figuring out precisely what that is,” never ever pretty answers the dilemma.

New pastaRAMENs On the Horizon

Felice is a bit mum about the potential of pastaRAMEN, not wanting to clearly show his cards. But he admits that “there will unquestionably be a second, then a third and then a fourth.” Requested the place he’s imagining of opening next, he states it is way too early to go over. But wafu-Italian seems destined to continue to be in his long run.