The warm and vibrant space that is Salvatore Cuomo Cafe makes a delightful respite from the hustle and bustle of city life. In this, hiw newest restaurant, the iconic chef serves up a menu that reflects the duality of his Italian-Japanese heritage, and his dual role as chef and piazzaiolo.
The pizzaiolo glories in Neapolitan pizza, made as authentically as possible and baked in traditional woodfire ovens that reach scorching heights of 400 to 450 degrees Celsius. Salvatore Cuomo Café offers handcrafted pizzas in two styles.
The rest of the menu is predominantly Italian punctuated by influences from Japan and the Philippines. “As a chef, I am also a person who wants to do own thing,” he declares. Thus he uses Filipino ingredients such as chicharon and pork lard in his dishes. His cooking philosophy emphasizes quality and simplicity. “My menuis very simple, but it brings out the best flavors of my ingredients,” he said. Designed by Milan-based Tomaso Piantini of HIT arcHITects, the café has high ceilings and the textured wood of the tables, while trees and a garden wall bring the freshness nature into the space. It is vibrant space that you can escape to at any time of the day.
