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May 11, 2006

Savor the flavors of Italy

Grand opening for Castellana’s

By Barbara M. Houle FOOD EDITOR

The cuisines of southern Italy and the Mediterranean basin will reign at Castellana’s, an upscale restaurant that is scheduled to open at 4:30 p.m. tomorrow at 90 Harding St., Worcester.

We first introduced you to Castellana’s executive chef and owner Stephen Chase in a Table Hoppin’ column in January. Chase at that time had targeted a March opening. He told us last week that he and his team had not anticipated some of the difficulties related to turning a car dealership into a restaurant. Castellana’s is in the building occupied by Patrick Motors before the company moved to Shrewsbury.

The 120-seat restaurant is included in the first phase of the Canal Marketplace being developed by Paul Robbins and William Chase, Stephen Chase’s father.

To refresh your memory: Chase is a graduate of Johnson & Wales University in Providence. He worked for Bob Kraft, owner of the New England Patriots, and was club chef for the private clubhouses and skyboxes at Gillette Stadium.

Matt Cormier, who also graduated from Johnson & Wales University, is general manager and wine director. His wine list covers a lot of ground. Selected wines are designed to fit with the chef’s menu.

Special features at the restaurant: Against one wall there are wine vaults. Cormier said individual vaults will hold customers’ personal wine favorites. A monthly rental fee will be applied. A gold plaque inscribed with a customer’s name, or a company’s name, identifies the place where the wines are stored.

In the kitchen, there is a chef’s table where Chase will cook a four- or five-course meal for up 10 people. The meal is by reservation only on Mondays, when the restaurant is closed. The cost is $100 per person. Think of it as a real live cooking show. The first dinner will be held at 7 p.m. June 5. Call the restaurant for more information.

Castellana’s will employ 40 people to work the front and back of the house. The air-conditioned kitchen is more than average size. The dining room is well-designed and spacious.

Hours: 4:30 to 10 p.m. Sundays and Tuesday through Thursday; 4:30 to 11 p.m. Fridays and Saturdays. The bar and piano lounge will remain open to midnight weekdays; 1 a.m. weekends. This is a pleasant area to relax and talk privately. The chef plans to offer some late-night food options. Maybe tapas.

Parking is no problem. Telephone: (508) 757-5575.

The restaurant will be open from 1 to 10 p.m. Mother’s Day. Reservations are recommended.

Chase is a chef who cooks with energy and enthusiasm. “I’m going to be the next Emeril,” he told us.

Bam!

We look forward to what this guy brings to the table.