INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Robin Fernandez, Managing Partner and
Co‑Owner; Ann Fernandez, Co‑Owner,
Mambo Italia
Mambo Italia
BYOB
424 Broad St., Sewickley; 412.741.3700,
mamboitaliasewickley.com
On the Menu:
Authentic Southern Italian menu offering
antipasti dishes such as Beans and Greens
(escarole and cannellini beans sautéed with
Italian sausage), Stuffed peppers (roasted
banana peppers stuffed with spicy Italian
sausage and mozzarella with marinara sauce),
traditional Italian Wedding soup, Arancini
(deep fried risotto rice balls stuffed with peas,
meat and cheese with Bolognese sauce) and
homemade pork and veal meatballs. Salad
options include Caesar, Toscana and Fresca,
as well as a Mambo Beet Insalata with roasted
beets, a Strawberry and Goat Cheese Insalata
with baby spinach, fresh strawberries and
toasted almonds, and an Apple and Pecan In-
salata with a mix of candied pecans, fresh ap-
ples and topped with gorgonzola and raisins.
Pizza and pasta range from a Margherita pizza
and a Funghi Margherita-style version with
mushrooms to a Capricciosa (tomato sauce,
fresh mozzarella, artichokes, mushrooms,
Italian ham, olive oil and fresh basil), Polpetta
(tomato sauce, ricotta, homemade meatballs,
sweet Peruvian peppers, olive oil and fresh
basil), and Bianca pizza such as The Big Night
(olive oil, fresh mozzarella, Italian sausage,
Rapini, shaved parmesan and fresh basil) and
Pesto Mambo (garlic, basil, pine nuts, olive oil,
fresh mozzarella, grape tomatoes, Romano
cheese and fresh basil). Pasta options include
Chicken Romano and Spaghetti and Meat-
balls, Shrimp Scampi and Chicken Piccata,
Chicken Fettuccini Alfredo and Linguini and
Clam, to name a few. Also on the menu are
Dolci treats such as Nutella Pizza, Fruit Nute-
lla, Tiramisu, Gelato, Cheesecake and Ricotta
with honey and fresh berries.
What led you to open Mambo
Italia?
[Robin Fernandez] I’ve been
involved in the restaurant and
beverage business for 41 years. It
started with my grandmother’s Spanish restaurant
in Donora. She opened it in 1950 and that’s where
I fell in love with the business. One of my earliest
ventures was in 1987 when I opened Metropol—a
dance club in the Strip District [already managing
night clubs across the country in Tampa and New
Orleans, to name a few, Fernandez saw a void in
Pittsburgh for such a venue]. I always believed
that Sewickley had a void of comfortable, casual
and affordable restaurants for families. This led
to us opening Mambo Italia in 2014. We serve
families and others looking for quality, homemade
Italian dishes and pizza. Today, the emphasis of the
success of our place is all due to my wife, Ann, who
is the star of our operation. She’s responsible for
the quality we serve here at Mambo—in all aspects
Q A
Ann Fernandez, Co-Owner, Mambo Italia.
of the business. I’m really just the concept guy and
Ann deserves the attention more than me.
What was your influence growing up?
My biggest influence was my family. They always
encouraged me throughout my career. And the
menu at Mambo reflects simple, family fare of
peasant or southern Italian food made with fresh
ingredients to classic or traditional Italian dishes
where everything is prepared daily from fresh, non-
processed ingredients.
What’s your favorite quick meal to prepare
at home?
I like all food, no particular favorite, but I must say
our pizza, Bolognese sauce, gnocchi and meatballs
are the best. I’m not a cook so I don’t cook at the
restaurant. At home, I leave the cooking to Ann,
who is extremely involved with the restaurant
and the products and dishes we carry. She’s the
cook. She makes all the pizza dough and recipes as
well as the homemade gnocchi every week.
Other than your restaurant, where’s your
favorite place to eat?
My favorite places to eat are Mambo Italia and
Bruneaux—our other restaurant. We work seven
days a week and really never get to go anywhere.
What is your favorite go-to ingredient?
Garlic—I love it.
What’s the next big food or dining trend?
I think people today are really looking for fresh and
affordable food, of any type—just as long as it’s in
a comfortable environment. n
Mambo Italia’s Lasagna
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—Reese Randall