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Jan 24, 2018
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Posts Tagged ‘Michael Petres’

Sneak Peek: Porano Pasta on Washington Avenue

Thursday, January 21st, 2016

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After nearly a year of anticipation, chef-owner Gerard Craft will open Porano Pasta, his new fast-casual concept, Tuesday, Jan. 26. As The Scoop reported last February, this is the James Beard Award winner’s fifth restaurant, and it is located in a massive two-story space at 634 Washington Ave., downtown in the Mercantile Exchange. Executive chef Michael Petres, former executive chef at Pastaria, will oversee day-to-day operations.

Customers will step up to the counter and build their own bowls from a selection of bases, sauces, proteins or vegetables and toppings. They can start with house-made organic semolina pasta, organic farro, romaine and kale lettuce or Italian rice, then add one of 11 house-made sauces including everything from a classic pomodoro to pumpkin seed and lime pesto.

Porano features hormone- and antibiotic-free meat such as slow-roasted pork, beef meatballs and grilled chicken. Veg-friendly offerings like spicy tofu or seasonable vegetables (currently butternut squash or Brussels sprouts) are also available. In additional to bowls, Craft and Petres have created a daily focaccia dish using Companion bread and Panzos, fried dough pockets stuffed with rotating fillings.

The large beverage menu includes a frozen Negroni and a nonalcoholic strawberry-lime slush inspired by Italian granitas. White and red house Scarpetta wines on tap are available, as well as bottled and canned brews, a house draft beer brewed by The Civil Life and several Excel sodas.

In addition to quick, custom meals, Craft said he wants to focus on how he can source locally and responsibly as a fast-casual concept. “We want to rework the way the fast-food industry thinks about the supply chain,” Craft said. To that end, Porano recently purchased whole hogs to break down in-house and use for its porchetta, Sunday sugo sauce and specials. Craft aims to source from many of his current vendors that supply other Niche Food Group restaurants, including Todd Geisert Farms, Newman Farms, Double Star Farm and Berger Bluff farms.

Porano will be open Monday to Friday from 11 a.m. to 9 p.m. and Saturday and Sunday from 11 a.m. to 10 p.m., though it will operate on limited hours to start. Here’s a sneak peek at what to expect when doors open Tuesday at Porano Pasta:

 

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-photos by Michelle Volansky 

The Scoop: Gerard Craft to open fifth restaurant downtown

Saturday, February 7th, 2015

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One of St. Louis’ preeminent chefs is adding another restaurant to his empire. Porano Pasta + Gelato will be Gerard Craft’s first fast-casual establishment located downtown in the Mercantile Exchange at 634 Washington Ave. Doors are set to open mid- to late summer.

Craft, who also owns Niche, Brasserie, Pastaria and Taste, is a five-time James Beard nominee for Best Chef: Midwest. Though the concept is Italian, Craft said he didn’t want to open a second Pastaria. Instead, he wanted to focus on fast, affordable, real food. “For us as a family, we end up going to places like Chipotle a lot because they are really convenient, quick, they stand behind their product as far as ingredients go, and it’s really inexpensive to feed a family of four,” he said. “Increasingly, that becomes more important to me.”

At Porano, customers will build their own pasta bowls or other entrees by choosing from bases such as organic pasta, farro, focaccia or lettuce. They can then add proteins like braised beef, meatballs, tofu and more before topping their creations with an assortment of sauces and other accoutrements to suit their tastes. Pastaria fans will find their favorite gelatos available in cups and as cookie sandwiches at the new downtown location.

Craft said Pastaria executive chef Michael Petres will oversee the kitchen at Porano, while sous chef Ashley Simon will step up to chef de cuisine to direct daily operations at Pastaria.

Porano is named after a small town in Umbria, Italy, where Craft said he encountered a warm, welcoming community. He hopes to bring that hospitality to his new concept, which takes up residence in the former Takaya New Asian spot. “I’m a big, big supporter of downtown. I think its one of our most important spots,” Craft said. “(People) want to see a thriving vibrant downtown … This is the first time that we’ve had the location that we want available. It just made perfect sense.”

Craft said he looked forward to joining the ranks of Robust and Pi Pizzeria, which have also opened successful locations in the downtown MX area. “We’re building on what they’ve already started,” he said.

 -photo by Carmen Troesser

 

 

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