Matt Shucart is now the executive chef at Vito’s Original Sicilian Pizzeria & Ristorante in Midtown. Shucart most recently worked as sous chef at Wild Flower in the Central West End. Prior to that, he held a short-tenure at Nosh, a now-closed restaurant located inside the wine and beer shop Starrs, a chef hire that Sauce reported in September of last year. Other area kitchens on his resume include: PW Pizza, 1111 Mississippi, Longstreet Grill and Annie Gunn’s.
Schucart told The Scoop that he is in the process of making a number of changes to the food at Vito’s. Among the first tweaks, patrons will notice refined plating presentations as well as more house-made condiments, sauces and accompaniments. He is working more closely with local purveyors and showcasing some of that fresh fare via nightly specials. Last Friday, for example, he featured bacon-wrapped pork tenderloin on butternut-sage polenta with cranberry chutney. Beginning this week, the restaurant will launch Prix Fixe Wednesdays, a three-course dinner priced at $25, or $40 for wine pairings.
This article appears in November 2012.