Gypsy Saloon Announces New Chef, New Menu & New Decor!

Gypsy Saloon Announces New Chef, New Menu & New Decor!

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Conshohocken, PA – All that glitters is gold...at least when it comes to the iconic Gypsy Saloon in West Conshohocken. Already known as a neighborhood “hot spot” thanks to its cozy, eclectic flare and modern, approachable fare, owners Kim Strengari and Marianne Gere have announced that they have, once again, stepped up their game.Conshohocken, PA – Conshy Girls Restaurant Group [conshygirls.com] owners, Kim Strengari, Marianne Gere and Michael Golden are happy to announce new chef, Simone Calonaci at Gypsy Saloon (128 Ford Street; 610-828-8494). Born and raised in Florence Italy, Chef Calonaci brings 20 years of experience in Tuscan cuisine to this West Conshohocken favorite.


Chef Calonaci will incorporate his Italian roots into Gypsy Saloon’s menu with Tuscan-style dishes like the Burrata Salad fresh tomato and extra virgin olive oil ($10); Seasonal Soufflé seasonal vegetables, three cheese sauce, topped with bacon ($10); Crespelle, spinach ricotta crepes, red sauce, bechamel sauce, and parmesan ($22); Linguini with Three Tomatoes Sauce, sundried, cherry and plum tomatoes ($18); Spaghetti Carbonara with egg, pecorino, pancetta, parmesan, black pepper ($18); Homemade Italian Ragu, fettuccine with veal ragu ($24); Grilled Octopus cauliflower cream mashed, radicchio, marinated mussels ($24); Pork Loin homemade sauce, sautéed peppers, tomato, onion salad ($26); and seasonal nightly specials.

Calonaci's dream was to work in the US, where he felt there were better opportunities for his family and also to be closer to wife Hilary’s family. He learned of Gere and Strengari through his wife’s parents, who were fans of their restaurants. Simone offered to do a tasting for the pair and was hired on the spot.

“We are extremely excited to welcome Chef Calonaci to our restaurant family, says owner Kim Strengari. “We are loving the authentic Tuscan dishes that Simone has incorporated into Gypsy's menu and look forward to watching his menu change with the seasons.”

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