Restaurant: Verdi's American Bistro, 241 N. Collier Blvd.; 394-5533
Photo by ROGER LALONDE
Eagle staff
Guy Verdi, owner and chef of Verdi’s American Bistro, with one of the restaurant’s favorite dishes, pork tenderloin Milanese.
Title: Chef/owner
Years at current restaurant: 9 years
Where did you do your training?
Self-taught in the Philadelphia and South Jersey area. My family had a small luncheonette in Philadelphia and I was under the skirts of my mother, grandmother and her sisters. And then just being in and out of different kitchens.
What was your first restaurant job?
Crestwood Diner in Wildwood, N.J.
How long have you been a chef?
Nine years.
Where do you eat out on the island?
My wife, Lisa, and I go all over the island. We don't have a particular spot we frequent. If we're in the mood for something, that's the restaurant we go to. And all the restaurants we go to do a great job.
Do you cook at home? If so, what do you cook for your family?
Yes. Home is like an experimental ground for us. We like to grill and we play with different things that we introduce into the restaurant. A little bit of everything.
Photo by ROGER LALONDE
Eagle staff
A favorite entree at Verdi’s is pork tenderloin Milanese with arugula tossed with a sweet balsamic vinaigrette drizzle and tomato salad. Chef Guy Verdi suggests Seghasio Zinfandel with the entree.
What's your favorite meal?
My favorite meal is the meal that I'm eating at the moment. I enjoy eating so much, it's hard to say what is my favorite.
What's your specialty? Why?
Our specialty here at Verdi's is a nice clean way of eating through freshness and bringing out the flavors of the products without a lot of heavy sauces.
What's your favorite ingredient?
My favorite ingredients are salts and peppers.
What's your restaurant's biggest challenge?
We have two challenges. We are in a strip center and set back and we have customers that don't know we're even here. The second challenge is researching the highest quality product and making it affordable to our guests.
What's your most popular dish?
Chilean sea bass, rack of lamb and our newcomer, pork tenderloin Milanese.
What is it that you like the most about your profession?
What I like is working with my team and just creating. Having the camaraderie with those guys and putting our ideas down on plates. Everybody adds something to it; we play off each other's ideas. It's a nice family.
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