INGOOD TASTE
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 Stromboli 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 sandwiches , super subs , build-your-own burgers , homemade sides and fresh-baked homemade desserts served daily .
Pugliano ’ s Encrusted Chicken Romano .
Candid conversations with the dining scene ’ s most engaging chefs
Q A 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 .
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
— Reese Randall
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