Due Dieci Cucina Italiana debuts at Toll Area Lodge

With the outlet of Due Dieci, a brand new Italian-themed eating place on the Toll Area, there’s a brand new explanation why to revisit a place that used to be a fairly full of life locals amassing level a couple of resort iterations in the past.

We stuck up with Nikos Kalouris, founder and supervisor of Dio Deka and now Due Dieci Cucina Italiana, to get the backstory at the Panlemonium Workforce’s newest undertaking, which opened on the finish of July. A proper grand opening is deliberate for someday this autumn.

Dio Deka is the Greek translation of that eating place’s deal with within the Los Gatos Lodge at 210 E. Major St. The brand new eating place, Kalouris says, required a brand new translation.

“After we have been in search of a reputation for our new Italian undertaking, we simply translated our Greek eating place identify to Italian: duedieci, signifying 210 in that language. It is helping with emblem popularity and likewise indicates continuity with our sister Greek thought.”

Kalouris says the operators of the Toll Area resort had reached out to them because of their 17-year historical past on the Lodge Los Gatos. “Negotiations began in 2020, and we signed deal in 2021. We did a transform of all the eating room to our specs.”

They’d already introduced New Jersey born and Corfu-raised Chef Nikos “Nicko” Moulinos, to be the chef at Dio Deka. His father is Italian, and his culinary coaching in Greece and on the CIA Hyde Park, adopted by way of paintings at Boulud Sud, Chef Daniel Boulud’s Mediterranean gem in New York Town, helped tell the Italian menu.

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Kalouris says Italian is the nearest delicacies to Greek. “Our chef already had a background from previous studies in cooking Italian, and the recipes are the ones of regional Italian custom revisited with the creativeness of our chef. Our function is to supply recipes that aren’t present in most standard Italian eating places on the town.”

Gregarious and assured, but humble and trustworthy, Moulinos is aware of he’s within the highlight. “With our sister eating place, Dio Deka, the bar is ready top, so we will be able to’t fall brief. We should do our due diligence to place our perfect foot ahead, particularly right here in Los Gatos. We need to meet their top expectancies.”

Functioning at a top stage is 2d nature to Moulinos, whose fiancé Shelly works with him within the kitchen. He offers nice credit score to his complete culinary body of workers, praising their paintings ethic and their elementary working out of the recipes.

“The entirety we do is made in space: all of the breads, the pastas. We supply 90% of what we use in the community, however we do import Italian olive oil, prosciutto and elderly balsamic from G. Gusti, the oldest manufacturer of elderly balsamic on the planet, relationship again to 1660.”

Requested to call a few of his favourite dishes, he issues to the caprese for it simplicity and purity of flavors, in response to Di Stefano hand-crafted burrata from Pomona, 25-year previous balsamic, heirloom tomatoes and arugula from Petaluma, and garnished with Maldon salt. He additionally recommends the Fettuccine All’aragosta, with butter-poached lobster, Grana Padano, vietti beurre blanc and coriander.

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“We do the whole thing methodically, with love in the back of it,” Moulinos says, including that the affection extends to the entrance of space. “There’s rule of 3 in eating places. The primary time you return, you’re a visitor. The second one time, you’re a buddy, and by way of the 3rd time, circle of relatives.”

Due Dieci Cucina Italiana on the Toll Area Lodge, 140 S. Santa Cruz Ave., is open Tuesday-Saturday, 5-9 p.m., for dinner and cocktails, Reservations are strongly really useful to duedieci.com.