![]() ![]() Morizio started his own restaurant in 1987, the first Café Al Dente, in Sea Cliff. His first job out of Manhattan was Old Gerlich’s in Glen Head. He told me to make every customer feel special.” “I learned so much from the chef-owner,” Andre Soltner. Later he cooked for other hotels and also at Lutece, the legendary Manhattan French restaurant. “She asked for me to come to the table, thanked me for the meal, and introduced me to her son. “I had to look out from the window in the kitchen,” Morizio said. “We had a lot of celebrities,” but he was most impressed when Jacqueline Kennedy Onassis was in with her son, John F. “I hated it,” Morizio said, so he took a job cooking at the Algonquin Hotel. After graduating in 1981 he went to work for IBM. Though he worked his way through high school and college at delis and restaurants, he majored in computers at Queens College. Still, the restaurant business was not his original plan. “My chicken pastina is my grandmother’s recipe. “When I make the bolognese meat sauce in my kitchen it smells like my house on Sunday mornings when I was growing up,” Morizio said. I learned to cook from watching my mother, my aunt, and my grandmother,” said Morizio, who has operated Café Al Dente, an Italian-American restaurant on the corner of Spring and East Main, Oyster Bay, for 20 years. Customers at Phil Morizio’s restaurant, Café Al Dente, taste the flavors that evoke his family’s kitchen in the Bronx, as well some of the finest kitchens in Manhattan. ![]()
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