INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Gary Pugliano, Owner, Chef and Manager,
Pugliano’s Italian Grill and Catering
1808 Golden Mile Highway, Plum;
724.327.8991, puglianositaliangrill.com
On the Menu:
Farm-to-table, Italian American fare using
local purveyors of organic ingredients.
There are several varieties of Pugliano’s
pizza, including The Marciano (sopressata,
genoa salami, prosciutto, spicy capicola,
hard salami, roasted red peppers and
smoked provolone), a Seafood Pizza
(shrimp, scallops, crab and clams in a
butter garlic white wine sauce), and the
Fire-Roasted Pulled Pork Pizza (smoked
pulled pork, bacon and onion and topped
with Pugliano’s own smoky BBQ sauce
and cheddar cheese) to name a few. Also
offered are stuffed Calzones and Strom-
boli and fresh pasta specialties, such as
Capellini alla Marinara (angel hair pasta
served in a sauce of fresh plum tomatoes,
basil, red onion and garlic) and Pasta
Milano Milano, Eggplant Parmesan to
name a few. For seafood lovers, there are
dishes such as fresh Bay of Fundy Salmon,
Broiled Cod and Jumbo Shrimp. For the
land lover, there are entries such as New
York York Strip Steak, Prime Rib au Jus and
Baby Back Ribs, plus deli style sandwich-
es, super subs, build-your-own burgers,
homemade sides and fresh-baked home-
made desserts served daily.
What led you to open
Pugliano’s Italian Grill and
Catering?
I began in the restaurant
business many, many years ago.
I am the previous owner of Parkway Tavern and
Naples Station. I owned Parkway Tavern for 15
years and Naples Station for six years. Already,
it’s been 15 years since I opened Pugliano’s. As
a small kid growing up, my mother, Dorothy,
cooked. One of her specialties was making
stuffed cabbage. She would make all of our
stuffed cabbages, but she is retired now.
In many ways, her cooking and her mix of
Serbian foods along with Italian delicacies
has influenced my different menus. We offer
homemade Italian balsamic dressing, imported
pasta we put in a cheese wheel and more
high-quality farm-to-table selections at family
prices—because it’s all about family. There is
nothing we don’t offer our Pugliano’s patrons;
from traditional menu items to catering and
banquet services under one roof. We enjoy
purchasing the highest quality foods to
produce and provide a “white linen tablecloth
experience” for family pricing.
Q A
What led you to become a restaurateur?
I started as a student and attended Boyce
Community College. My focus of study was
Hotel Management. To round out my formal
education I then attended Robert Morris
University for Business Management.
Gary Pugliano, Owner, Chef and Manager of Pugliano’s
Italian Grill and Catering in Plum.
Who has influenced your career the
most?
Edwin Brown—he was my professor in charge
of hotel management at Boyce Community
College. Professor Brown eventually became
the Ambassador to the United States for the
Chefs Apprenticeship Program. He was an
important person in my development as a
business owner in this industry.
Best cooking advice for a novice?
Purchase quality ingredients and ensure even
higher standards for cleanliness. A great chef
can make mediocre ingredients taste good
but working with the highest quality food
on the market, a good chef can take any dish
to the next level: Average ingredients make
average food. Plus, you have to create a warm,
inviting and clean space for your customers.
A restaurant should be a place to quench your
palette and be pleasing to the eye.
What kitchen tool can’t you live without?
A sharp chef ’s knife and my zester. I zest
lemons, limes and organic vegetables.
Your favorite quick meal to prepare at
home?
I don’t usually cook at home; however when
I do I enjoy a good prime steak on the grill.
Using extra virgin olive oil, I’ll sauté hot banana
peppers tossed together with a Vidalia onion to
dress-up the steak.
What’s your favorite go-to ingredient?
Extra virgin olive oil, fresh whole garlic and
fresh basil—they go into everything I make.
What’s the next big food or dining trend?
Something old is new again. With that
thought in mind, I believe Old-World cuisine,
traditional serving and classic Italian-heritage
fare is here to stay. n
Pugliano’s Encrusted Chicken Romano.
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—Reese Randall