An insider's view of the Connecticut dining scene
Dec 9, 2013
09:00 AMThe Connecticut Table
New Locali Pizza Bar + Kitchen in New Canaan Is Outstanding
Three words to describe the outstanding cuisine at Locali Pizza Bar + Kitchen, the latest addition to New Canaan’s Restaurant Row. This twenty-eight seat restaurant / pizza bar is already making its mark on the culinary landscape of New Canaan.
Executive Chef Mogan Anthony and his team are creating vibrant flavors and textural contrasts in many of their dishes, intermingled among other selections that are pleasantly soft and mild.
The interior design, with a strong focus on organic materials, creates a cozy and inviting environment with guests choosing between table or bar seating. In full view of the dining and bar area is the beautiful, hand-crafted ceramic encased Stefano Ferrara wood-fired brick oven.
Joining Chef Mogan in the kitchen is Chef de Cuisine Ruben Liriano and Chef Antonio Legato oversees the wood burning pizza oven. Chef Mogan gained his training at the Four Seasons Hotel in Singapore and subsequently under Chef Jean Georges Vongericthen in three different locations, plus the Bedford Post and Village Social in Mt. Kisco
Chef Liriano fine-tuned his craft at A Voce in New York and spent six years under the tutelage of Mario Batali, most recently at Tarry Lodge in Westport. Chef Antonio is a third generation bread maker whose love for breads and pizzas started as a child. He perfected his art by obtaining APN (Authentic Neapolitan Pizza) certification, adhering to the strict standards of ingredients and methods of pizza makers (pizzaioli) for over 150 years. The menu includes a variety of small plates, larger entrées, and six pizza combinations