Cuisine History ~ Long Island Restaurant

Passion and Italian Tradition

Close up with Mr. Anthony Scotto

Passion.

The word characterizes Anthony Scotto from his respect for the traditional recipes of his native Monte di Procida, Italy, to his famous restaurants and catering facilities, to his insistence on “only the finest ingredients no matter what the cost.” The ultra successful restaurateur and proprietor of Fox Hollow Catering, Chateau Briand Caterers, Blackstone, Sagamore, The Inn At Fox Hollow and the Rose Hunt Restaurant at Fox Hollow, is a Long Island icon…but it didn’t start out that way.

In the beginning…

Anthony was 17 when he arrived in the USA with his parents, two brothers and sister. His passion, drive and work ethic were already in place, and after apprenticing at his uncle’s Brooklyn restaurant, Anthony and his brothers pooled resources and opened Scottos Pizzeria Restaurant in Port Washington. Utilizing many of his mother’s recipes such as pasta filetto di pomodoro (key ingredients: fresh ripe tomatoes, prosciutto, onion, fresh basil), the venture was a huge success.  Other Scotto Pizzeria Restaurants followed.

The evolution to gourmet catering came naturally: Customers wanted the flavors of Scotto’s distinctive Campania regional cuisine for parties and events.  Fox Hollow Catering and Chateau Briand provided it-and much more.

“Setting The Standard Above And Beyond” isn’t just our motto, it’s our passion.”  Mr. Scotto explained. “This is ingrained in my roots.  You’ll experience it in our service, feel it in the ambiance of our establishments and taste it the quality of our ingredients.”

The closely guarded family recipes and Scotto’s innovative passion have been passed down for the last 40 years to Scotto Brothers chefs, including Executive Chef Joe Vigliotti, of Rose Hunt Restaurant at Fox Hollow.  Chef Vigliotti especially prizes Scotto’s recipe for risotto pescatore using Po Valley arborio rice and fresh herbs.

The tough lessons that formed Anthony Scotto’s passion are always evident.  “Getting to the top is half the equation.” Anthony remarked. “Sustaining that standard is a daily challenge.  It requires passion…passion for fine food, passion for people, passion for excellence each and every day.”

Anthony is “always uncomfortable” when called one of the region’s most successful restaurateurs. He noted, “the great golfer Gary Player explained his success with ‘the harder I work, the luckier I get’. I agree because you must have a hunger and a passion and work hard.   My passion is for innovation and creativity.”

And what makes Anthony Scotto happiest? “A good game of golf with friends and most importantly, being able to sit with my lovely wife Tina, our children, our four beautiful grandchildren and enjoy fine pasta from a Scotto family recipe. That’s how we convey the passion and teach the principles that have shaped our heritage and our lives.”