Chef & I Visits...
...Michael Anthony's
In honor of Pink's 4th birthday, we decided to revisit our very first Chef and I restaurant: Michael Anthony's. A classic Italian restaurant, Michael Anthony's story mirrors Pink's own rise to fame. Born from a desire to do something different and follow a dream, Michael Anthony's has become THE restaurant on the island. Known for 5-star dining, an exquisite wine list and a beautiful interior, Michael Anthony's is really a love affair for its owners. Who'd believe it came about as a dare after a few bottles of wine?
It happened one night shortly after Tony and Becky Fazzini retired and moved to Hilton Head. Having been in the corporate world his entire career, Tony wanted to move someplace warm, relax, and maybe make a few local investments. Little did he or Becky know what was about to happen. During a visit from his niece, Jill Boyd, and Michael Cerafesi, fate took over. Some wine, some friendly banter, and voila-a dare (and a dream) was born. Michael, who was the Sous Chef at a restaurant in Philadelphia, and Jill, bartender extraordinaire, made the seemingly crazy suggestion that they all start a restaurant. A very fortuitous suggestion, as it turns out.
Today, Michael Anthony's is arguably the finest restaurant on the island. True to its classic Italian roots, it offers up delicious cuisine in a decidedly relaxed and beautiful atmosphere. One step through the front door greets you with aromas that entice and please. The goal is to make dinner an experience, not just a meal. Consider it done.
Together, Tony, Becky, Michael and Jill, have created a restaurant that even seasoned, experienced restaurant owners would envy. Their goal of creating a loyal following has amassed just that-a loyal following. Done through careful attention to detail and a dedication to making their customers feel at home, Michael Anthony's offers not just a great dinner, but a great experience. They pride themselves on knowing 80% of their customers by name.
Tucked quietly behind the kitchen doors lies a chef like no other: Michael Cirafesi. His love of cooking took hold at the ripe old age of eight; fostered in part by his cousin, a restaurant manager, and his beloved grandmother, who lived eight houses away. He attended the prestigious CIA Culinary School, and then spent the next ten years working at a Top 250 Italian Restaurant, honing his skills. And oh, does he have skills! In addition to his many talents, he is also a skilled pastry chef-quite an accomplishment. He loves to do twists on the classics, while still paying homage to his traditional Italian roots. After visiting Hilton Head in 2001, he was hooked. He dared Tony to open a restaurant, and the rest (as they say) is history. Packed with his sheer willpower and his Beagle, he headed south and fired up the stove. And it's been hot ever since.
Seated at the Chef's table upstairs, we were in for a real treat. Amelia, our server, was attentive and helpful. We started out with Poached Pears and Gorgonzola on Toasted Bread. Crunch and sweet, this was a delicious start to our dinner and was accompanied by delicious Rondo Pink Prosecco Raboso wine. But more was to follow. Next up was Becky's personal favorite, Grilled Calamari and Potato Salad with Marinated Green Beans. The presentation was beautiful, and the salad was crisp and refreshing. Michael then presented us with our entrÈe: Braised Pheasant with Porcini Mushrooms and Chestnuts atop Creamy Polenta. This was undeniably the most tender and juicy dish I have ever eaten. Perfect in every way, it is a must-order when you visit. Finally, it was time for dessert. Pink Panna Cotta with Fresh Berries and Rasberry Coulet-so light and delicious, I could eat this every night for dessert. The meal was a masterpiece, with Michael the artist.
Tony likes to say, "If you walk away feeling like you've had dinner at home, we're successful." I respectfully disagree: this is so much better than home. And if you're not a regular, trust me-one visit and you'll become one. Pretty soon, Tony will know your name too.
Just the Facts.
Hours: 5:30-10:30 pm
Monday-Saturday
Specials: Every Night
Reservations: Recommended
(843) 785-6272
Located: New Orleans Plaza
37 New Orleans Road, Suite L
Hilton Head, SC
www.michael-anthonys.com
Zabaglione
12 egg yolks
1 cup sugar
cup orange or lemon liqueur or Marsala
Fresh berries
Serves 4-6
In stainless steel mixing bowl, rapidly whip egg yolks, sugar and liqueur with a whisk until thoroughly mixed and foamy. Using a double boiler (or set your mixing bowl atop a pot of boiling water), continually whip the egg mixture until thick and creamy - approximately 4 to 5 minutes. Serve over fresh seasonal berries. Sprinkle with powdered sugar and garnish with fresh mint.