I had no intention of revisiting Flour on a professional level – we were just regular folks having dinner. But that all changed by the second or third course – it was the porchetta, I’m pretty sure – when it was clear that pleasure had…
Jul. 19, 2012 Michael Sanson | Restaurant Hospitality When I first tasted the Porchetta alla Romana at Flour, it stopped me in my tracks. I’ve been a fan of this rustic pork dish since I was a pup, but the version chefs Paul Minnillo and…
Cleveland Magazine Perfect Pairings Two culinary talents join forces on the East Side. Paul Minnillo, chef and owner Paul Minnillo likes simplicity, and you’ll find that in the food he’s making at the modern spot he has called home since April 2011. Flames dance inside…
By Mark Koestner Correspondent@News-Herald.com I’ll admit, it was Michael Symon’s comment on Twitter back in February that had me excited to try Flour in Moreland Hills. “Far and away the best Italian food I have ever had in C-Town,” the Iron Chef tweeted — more…
Imagine not working since last July. Ok, so for some this may bring a smile to your face. But for others, it would feel like torture. Especially if you truly love your craft, like chefs Paul Minnillo and Christopher DiLisi. Read More Here
The centerpiece of the restaurant will be a six-foot-wide domed oven, and it will be the first thing customers see on arrival. At peek operating temps, the oven will cook a pie in 90 seconds, leaving the thin crust simultaneously crispy and chewy. A six-seat…
“We want to be known as a place with great pizza,” says Chris DiLisi. “We don’t want to be known as a pizza place.” For the past five years, DiLisi was a chef at the Baricelli Inn, which closed last month after 25 years. When…
