Tonno Gets Occupancy Permit- Thanks City Of Gloucester, Drew Hale

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Inside Video Preview Of Tonno’s Kitchen and Bar Area

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For more info follow Tonno on Facebook here

Looking at potentially opening in three weeks in the Blackburn Tavern Building.

@Tonno Walk through!

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Holy Cannoli The Brand New Stainless In The Kitchen @Tonno Is Bananas! #ChefPorn #kitchenporn

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Baccala Recipe From Anthony Caturano Owner/Chef Of Soon To Be Opened Tonno Restaurant In the Blackburn Building

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Anthony Shares His Grandmother’s Recipe-

Check Out Tonno On Facebook To get The Latest On The Restaurant Renovations

Every year my Grandmother would make Baccala Salad. This is her recipe and I am happy to share it.

 Baccala

For the poaching liquid

½ gallon of water

1 Cup of white wine

½ onion

1 stalk of celery

1 carrott

3 Bay leaves

1 tbs Peppercorns

2# of Salted Cod

¼ cup of Olive Oil

¾ cup of Vinegar Peppers julienned

¼ cup of Chopped Parsley

¼ cup of the brine liquid reserved

 

Soak 2 pounds of Salted Cod for 4 Days in cold water in the fridge.

Change the water a couple times each day. On the fourth or the fifth day you can cook it. (this year start soaking it on Sunday the 20th)

The night before Christmas Eve, or the Day of bring to boil a half gallon of water with 1 cup of white wine, 1 half Onion, 1 Carrot and 1 Stalk of Celery, a few bay leaves and a tablespoon of Peppercorns, turn it down to a simmer and poach the Salt Cod for 5-10 minutes depending on the thickness. The cod should start to break apart.

Remove the Cod Pieces, let it cool and mix with ¼ cup of Olive Oil. ¾ cup of vinegar peppers and a quarter cup of chopped parsley. You can add a little of the pepper brine for flavor as you like. Toss and season with salt and pepper.

Breaking #GloucesterMA Restaurant News: Former Blackburn Tavern Space To Be Occupied By Tonno

Prezza’s Anthony Caturano Announces Gloucester Restaurant & Raw Bar: Tonno
Famed North End restaurateur & chef to open coastal Italian seafood concept

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North End restaurateur and chef, Anthony Caturano Prezza), has announced he will open a restaurant this spring in Gloucester: Tonno, Italian for “tuna.” Tonno is slated to open in May and will be housed in the former Blackburn Tavern space. Blending together Caturano’s favorite culinary styles, Tonno will feature coastal Italian seafood and a raw bar.

The 4,000 square foot venue will undergo a full renovation over the winter and the new space will be outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, a raw bar and a private events room. Seating 99 people, Tonno will have partial ocean views and will be open year-round.

Chef Caturano will design a culinary program that is rooted in coastal Italian seafood classics with specials that reflect the New England waters daily catches. Guests can expect to see items like roasted cod oreganata, coppino, octopus salad and roasted whole branzino. At the oyster bar, hyper-local varieties will be shucked and served with an array of accompaniments.

The beverage program will consist of classic Italian cocktails and a selection of craft beers. From the vine, there will be a curated list of about 150 wines that are mainly focused on Italian varietals, with some additions from Spain and California.

Tonno will open at Two Main Street in Gloucester in the spring of 2016. Tonno will be open for dinner service nightly. Stay updated on the latest developments by following Tonno on Facebook.

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Check them out them on Facebook here and get all the updates