It's now open for lunch and the menu includes a throwback to an old-school Northside Italian joint, 3 Sons.
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"I've been cheffing for over thirty years,"notes King,. whose resume includes stints at Marlowe's, Black Angus, Baby Doe's and Blake Street Tavern."I've definitely been around in this town. I've been fortunate to work with a lot of good chefs, and a lot of bad ones where I learned what not to do as well. I've done a lot of steak and seafood. I've done just about everything to tell you the truth.
While Difranco's was a turnkey operation, taking it over"was a lot more difficult than I thought, with all the licenses," King admits, crediting Michelle Palmquist, who formerly worked for the Breckenridge-Wynkoop group and now runs her own consulting business, Palmquist Professional Services, with helping him navigate the system.
King's been adding specials, like a carbonara made with guanciale, and he plans to add other new items to the lineup, including seafood dishes using clams and shrimp. One thing that won't change, though, is the use of fresh pasta, which is displayed in the deli case.
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