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 | North Allegheny
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 say one of the biggest differences
between a chef and a great home cook is just
salt. Eight out of 10 times cooks at home don’t
season food enough. And remember a recipe is
just a guideline. If you’re a garlic lover and a recipe
calls for two cloves, don’t be afraid to add four.
Experiment with your food!
What is your favorite quick meal to
prepare at home?
A simple Ragu. I enjoy braising at home, low and
slow. It allows me to not do too much on my days
off. I will braise a pork butt in tomato sauce with
garlic, onions and carrots and serve it over pasta
with fresh herbs—it’s simple and delicious.
Matthew Porco,
Executive Chef and Managing Partner
Other than your restaurant, where’s your
favorite place to eat in the city?
Having two young kids doesn’t afford me as much
opportunity to eat at the nice places but I enjoy
Spoon in East Liberty for a big dinner. I like
hitting up Noodlehead in Shadyside and Everyday
Noodles in Squirrel Hill for dim sum when I have
time.
What’s your favorite go-to ingredient?
Calabrian peppers. They are small, red, Italian
peppers that add just the right amount of flavor
and kick to anything in need of a little help.
A saucy meatball dish at
Emporio: A Meatball Joint.
Emporio: A Meatball Joint’s 9 Balls.
What’s the next big food or dining trend?
I think the next big food trend is crudo. Crudo
is essentially dishes comprised creatively of raw
proteins. It’s like an Italian version of sashimi.
The sustainable fisheries have really stepped
up and have been fine-tuning the quality of the
fish they are producing. Diners are getting more
adventurous and educated in knowing what chefs
have known forever—that high-quality proteins
like fish and meat taste better raw. n
—Reese Randall
Photos by Laura Petrilla.
Emporio: A Meatball Joint
11978 Perry Highway, Wexford
724.871.3555, emporioameatballjoint.com
Twitter: @emporiomeatball