From a sandwich shop, to a BBQ pit to a Mexican cantina, this spot has seen them come. and seen them go. And now The Tuscan Tomato is calling it home.
Chef Jacob Gordon isn't afraid of challenges. After he graduated from culinary school in San Francisco, he became an executive chef for several years. After that, he decided to go out on his own, in a very unique way. "I traveled the U.S. and knocked on every back door of every restaurant that I thought I wanted to learn from and I said, 'Chef, my name is Jacob Gordon, I'm just looking to learn. One week, three weeks, pay me, don't pay me, just teach me.' And 56 restaurants in 13 states this is what came out."
He compiled all of his knowledge to come up with a fresh, homemade menu at The Tuscan Tomato. He makes all the pastas from scratch, including the butternut squash ravioli with sage brown butter. This actually comes from the new summer menu that debuted this week. In fact, now that it's approaching summer time, Saturday night meals are taking on a whole new twist. "We are going to the farmers' market every Saturday and we do a farm to table special. So the only things that are on those specials will be what we get from the farmers' market."
But what is always on the menu is the Tuscan burger. Half a pound of Kobe beef, topped with oven roasted balsamic tomatoes, caramelized onions and smoked cheddar cheese. The scallops are the biggest sellers. They come with a Thai basil orange gremolata, sweet tomato relish and shitake mushroom orzo.
Jacob says we eat 60% with our eyes. That's why he creates works of art on the plate. But he's also a business man, talking to the fisherman who caught the scallops that morning. And calling the chicken farmer to make sure no hormones are used in the birds. He says that attention to detail, plus his fusion menu and fairly priced wine list, will finally shatter the jinx that's been on this spot to the right of the movie theatres.
Wednesday, May 22 2013 9:15 PM EDT2013-05-23 01:15:50 GMT
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