By Kelly DiNardo, Photo By Reynaldo Lopez
After graduating from the Culinary Institute of America in New York, Anthony Lombardo worked at several Italian restaurants including Bacco Ristorante in Massachusetts and Galileo and Casa Nonna in D.C. Today, he helms the kitchen at 1789, which celebrates its 50th anniversary this year. Now, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
I always have Piadina (italian flat bread from Emilia-Romagna) in there because my friend Romina’s mother makes them and always makes sure we have a case on hand at all times.
Last meal you cooked for yourself?
Penne with Broccoli and habanero pepper. It was way too spicy. My girlfriend couldn’t eat it and I had to start over and make another pot with less spice.
Last meal on earth?
Surf and Turf. Japanese Kobe Beef, the real Kobe from Japan. 8 oz grilled Tenderloin and a one-and-a-half-pound Maine Lobster steamed with melted butter.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Tupac Shakur, Barry Sanders, Sophia Vergara, Augosto Escoffier, Leonardo Di Vinci, and Kobe Bryant.
We would drink limoncello and I would make a delicious lasagna and some anti-pasta salad with cured meats and Italian dressing.
What non-food-related things do you do for fun?
Watch sports, play sports, drink whisky, fish, try to exercise even though I hate it.
If you could go anywhere on vacation, where would you go?
Fly-in fishing trip in Northern Canada with my dad and my Uncle Sam and cousin Sammy. Take a float plane to a remote lake and catch our food for three or four days and make fun of each other.
What’s on your DVR?
Ghostbusters, Rocky 1,4,5, The Daily Show and Late Night with Jimmy Fallon. I don’t DVR games, I just check scores on my phone.