Romeo and Juliet : The Cuisine
The timeless romance and tragedy of Romeo and Juliet is interpreted by Italian master Chef Tony Mantuano as Guancia di Manzo al Vino Rosso e Peara (red wine braised beef cheek with peara). Peara is a historic Veronese sauce and undoubtedly would have been found in the Montague and Capulet kitchens.
 

 
Chef Tony Mantuano
James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
 
In addition to his role as chef-partner at Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River; Bar Toma, an Italian neighborhood pizzeria and bar; Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago and he is the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.
 
Mantuano is a recipient of the James Beard Foundation Award for Best Chef Midwest and the Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry.
 
Outside of the kitchen, Mantuano is often recognized for his participation on Season Two of Bravo’s Top Chef Masters. His other projects include cookbook collaborations with Cathy Mantuano, a wine expert and former manager of Spiaggia. The husband and wife team authored The Spiaggia Cookbook and Wine Bar Food.
 

About Café Spiaggia
Enjoy rustic Italian cooking in the beautifully remodeled and stylish Café Spiaggia. James Beard Award Winner, Chef Tony Mantuano, leads the culinary team and has created brand new delicious dishes to go along with a few old favorites. Featuring all female winemakers, the global wine list was hand selected by Sommelier Rachael Lowe and was featured on the cover of Wine Enthusiast's Top 100 Wine Lists in America in 2015.