Chef Steve Martorano in the Beard House kitchen
South Philly Cheesesteaks with Caramelized Onions and American Cheese
Martorano's Meatball with Sunday Pork Gravy and South Philly Salad
Eggplant Stack with Housemade Mozzarella, Marinated Tomatoes, Arugula, Extra Virgin Olive Oil, Aged Balsamic Vinegar, and Pecorino Romano
Orecchiette with Hot and Sweet Sausages, Escarole, and Beans
Lobster Française > Cold-Water Lobster Tail with Jumbo Lump Crab, White Wine, Lemon, and Butter
Dinner

Italian-American Christmas

Steve Martorano

Café Martorano, Fort Lauderdale, FL; Hollywood, FL; and Las Vegas

Experience Christmas South Philly–style when tattooed, tough-guy chef Steve Martorano comes to the Beard House. The larger-than-life celebrity chef, cookbook author, and D.J. can really cook: in 2007 Gourmet wrote that Martorano “may just make the best meatball in the world,” and the chef's outsize personality belies his deft and subtle touch in the kitchen.

Event photos taken by Mira Zaki.

Related Info:

MENU

  • Hors d'Oeuvre

    • Mortadella Crostini with Extra Virgin Olive Oil
    • Crispy Bible Tripe with Arrabiata Sauce
    • South Philly Cheesesteaks with Caramelized Onions and American Cheese
    • Ruffino Prosecco NV
  • Dinner

    • For the Table > Bread with Fried Hot Peppers and Sea Salt
    • Martorano's Meatball with Sunday Pork Gravy and South Philly Salad
    • MARTORANO'S CHIANTI 2011
    • Eggplant Stack with Housemade Mozzarella, Marinated Tomatoes, Arugula, Extra Virgin Olive Oil, Aged Balsamic Vinegar, and Pecorino Romano
    • FERRARI-CARANO SIENA 2010
    • Pasta Duo > Orecchiette with Hot and Sweet Sausages, Escarole, and Beans; and Macaroni Carbonara with Pancetta, Organic Egg, Cream, and Black Pepper
    • FERRARI-CARANO SIENA 2010
    • Lobster Française > Cold-Water Lobster Tail with Jumbo Lump Crab, White Wine, Lemon, and Butter
    • FERRARI-CARANO FUMÉ BLANC 2011
    • Italian Cream Cake
    • SANDEMAN FOUNDERS RESERVE PORTO NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 12.14.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2014

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Greenhouse Gallery Mon, 03.03.2014
 
Coast-to-Coast Cool Thu, 04.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Farmstead Feast Fri, 04.04.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sonoma, CA Sat, 04.05.2014
 
Oregon Meets Mediterranean Sat, 04.05.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
The Art of American Omakase Mon, 04.07.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Beard on Books Wed, 04.09.2014
 
Chicago Wed, 04.09.2014
 
Spirit of the Southwest Wed, 04.09.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Spring Is in the Air Thu, 04.10.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
D.C. Chef to Watch Sat, 04.12.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Second-Night Passover Seder Tue, 04.15.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Heading South Wed, 04.16.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sultan's Pantry Thu, 04.17.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Modern Japanese Izakaya Mon, 04.21.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Made in Memphis Tue, 04.22.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Enlightened Eaters Wed, 04.23.2014
 
Washington, D.C. Wed, 04.23.2014
 
World of Umami Burger Wed, 04.23.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Luscious Italian Thu, 04.24.2014
 
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Springtime Latin Lunch Fri, 04.25.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
In Good Food We Trust Sat, 04.26.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Garden Spring Fling Mon, 04.28.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coastal Kitchen Tue, 04.29.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Vegas Glitz Wed, 04.30.2014
 
 
 
 
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