INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Matthew Porco, Executive Chef and
Managing Partner, Emporio: A Meatball Joint
On the Menu:
Italian American cuisine built around the
meatball. Five different types of balls (beef,
pork, vegetarian, chicken and a rotating
“ball of the month”). Ten unique sauces. Four
different serving styles including sliders,
Panini, grinders and “saucy balls” (four balls
in a bowl). You can get balls over sides too.
Greens, appetizers, soups and desserts. Full
cocktail bar with wine options and 32 drafts
on tap. Happy Hour is 4:30 to 6:30 M-F. Half-off
drafts + $5 wines + $2 off select spirits.
Why did you become an
owner and chef?
Owning my own restaurant
was always a life goal of mine.
As a chef you work very hard
to gain experience and build a reputation. And
restaurants are an expression of that work from
not just the food aspect—but every detail of the
operation.
QA
What led you to open or work at the
restaurant?
I live in Franklin Park so opening up in Wexford
was a great opportunity to put a unique concept
in such a great area of Pittsburgh. We feel our
menu is extremely kid-friendly and we felt
Wexford was a great family suburb to open
Emporio.
Who has influenced your cooking the
most?
I have had so many people influence me
professionally it’s hard to narrow it down. Food
is like life in that you’re always learning and
evolving.
Emporio’s pine bar.
12 724.942.0940 TO ADVERTISE | Cranberry
What kitchen tool can’t you live without?
My knife. A sharp knife is a must in any kitchen.
The end product is so much more refined from
the sharpness of your tools. I’ve worked for chefs
who would fire you for not having your knife
sharp.
What is your best cooking advice for a
novice?
Keep it simple. Most home cooks try to do too
much because they might see a complicated
recipe on television they want to recreate. I
would always