With that, Brett brings his love and knowledge of Italian food and wine to Orta Trattoria. There are no Italian restaurants in Italy there is only a universal technique for cooking. One thing he likes to say is “For me Italian food is more of a state of mind than a label. Working under chefs Benedetta Vitali, Marco Bernocco and Valeria Piccini, Brett has spent much time studying the art of these renowned Italian chefs. It was there he discovered the undeniable magic behind Italian cuisine.
At a crossroads of whether to head to culinary school or travel, Brett took the road less traveled and hopped on a plane for Florence, Italy. Under Jimmy’s tutelage, Brett honed his senses and fueled his passion for the restaurant industry. Brett began his journey under acclaimed Boston chef Jimmy Burke.
Assisting his grandfather in their home kitchen as a child turned into a career for him as an adult. I knew people would move on and get back to normal.” Leo, like so many, didn’t expect the pandemic to last so long.Born into the culinary business as a member of the Lombardo family, Brett developed a sense for hospitality at a young age. “I opened my fi rst restaurant, ALBA, in September of 2001,” said Leo. Besides, it wasn’t the fi rst time he'd launched a restaurant during a national crisis. Leo wouldn’t have chosen to open during a pandemic, but things were well underway by the time COVID hit and he didn’t see the point of turning back. His latest venture, ALBA on 53 in Hanover, opened in August. Leo also owns nearby Zef Cicchetti & Raw Bar. ost people who live on the South Shore are familiar with Leo Keka’s Quincy restaurant, ALBA, and its rooftop deck. ALBA on 53 has a large outdoor dining area that will reopen in the spring. Leo donated a portion of holiday gift card sales to his employees and was able to provide $30,000 in bonuses to his Quincy and Hanover staff. You should give them a call at 6174793300 before you go. Trattoria Alba phone number is (617) 479-3300 and you can reach us on number (617) 479-3300. “Knowing and understanding food from the day you plant it leads to the best meals.” Along with guest safety, a top priority for Leo during COVID has been his staff. Trattoria Alba is business in QUINCY, 02169 United States. Leo uses herbs and produce from his rooftop garden at ALBA in his Quincy restaurants’ kitchens and is in the process of looking for land to farm so he can grow more and open a farm-to-table restaurant in the future. Th e restaurant sources locally when possible, including produce from Wards Berry Farm in Sharon, Duxbury oysters, New Bedford scallops, and fresh bread from Pain D'Avignon in Hyannis. Diners’ favorites are the Charred Spanish Octopus, served with celery root purée, baby potatoes, and salsa verde the Rack of Lamb, done in a harissa marinade with yogurt and fall vegetable ratatouille and the House Made Bolognese with beef, veal, pork, pancetta, and parmesan.
Most recently, Todd worked at Cinquecento in Boston and was a regional chef with Tender Greens before that. Leo brought in Chef Todd Renner, whose Mediterranean dishes Leo had enjoyed. He knew people with Mediterranean ancestry live on the South Shore and he wanted to share the food of his childhood with others. Leo, who’s from Albania, added a Mediterranean fl air to the Hanover menu. ALBA on 53 is a Mediterranean steakhouse. Th e restaurant has been busy since it opened, for which Leo is thankful. Hiring was more diffi cult than usual, and Leo implemented thorough training to ensure staff and patrons were safe and comfortable being there.
Leo also had to make changes due to the pandemic’s extra cleaning and safety requirements. Edible Southeastern Massachusetts Spring 2021: Īlba on 53 in Hanover A Steakhouse with a Mediterranean Flair–a Success Despite the Pandemic Th e opening was pushed back about three months because most of the furniture had been ordered from Europe and was delayed.
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