Rialto | Jody Adams What have you done to re-launch Rialto? The restaurant has been renovated from floor to ceiling. We have also changed the menu and now offer whimsical interpretations of regional Italian cuisine. How her cuisine stands out from other restaurants? We study the regional cuisines of Italy --from ingredients to techniques—and then offer interpretations of those traditions. I’m not Italian and we are certainly not living in Italy. New England, however, offers wonderful local foods and foodways that I use throughout my menus. Combining Italian with New England culinary customs is exciting and, I think, unique. Here’s an example: We recently featured dishes from Sicily on the menu. In Sicily, they love to eat Bottarga (or cured fish roe) over pasta. I love the taste and texture of this and decided to use Shad Roe (local to our waters) instead of Tuna (what they might use in Sicily). It was a beautiful dish and people seemed to love it. What places do you like to go? Personally, I like to sit at the bar at Rialto, have a glass of wine and a plate of antipasti and chat with whomever stops by. What trends in dining do you think people should watch out for? Everyone is interested in using local ingredients as much as possible. I think this will only become more important. Anything exciting to watch out for in your upcoming seasonal menus? Each month we focus on a different region of Italy. In July, we are exploring the Veneto and August we will be learning about Sardinia. We offer prix fixe menus, Sunday suppers, wines and special events. Check out the map of Italy on our website to see what’s to come. Visit www.rialto-restaurant.com Other chefs you admire? Gordon Hamersley, Alice Waters, Nancy Silverton, Melissa Kelly, Lydia Shire. What was it like to win a James Beard award? It was wonderful A real delight and honor. I couldn’t have been happier. It has been hot restaurant news that you have purchased Rialto from your partners, when did you and why? At the beginning of January I became the sole owner of Rialto. We started the renovations right away and reopened with a new look on February 9. Rialto has been around for almost thirteen years and it was time for a change. My partners were interested in pursuing other ventures and I had always wanted to return to my first love—Italian food. It takes guts to go it on your own, what made you want to do it? Change is always hard but, honestly, it would have been a bigger risk not to do anything at all. It was time for a change. I was ready to explore different culinary traditions and to take on a new leadership position in the restaurant. Return to Vendors Page
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