Founded, owned and operated by Executive Chef Anthony Ferrando, DISH has garnered positive reviews in the New York Times "good satisfying food, frequently spiking to very good. A good find (7.25.10)." The general public agrees with the New York Times, as customer generated reviews online have been overwhelming positive (Yelp 4 stars).

A 1994 graduate of Institute of Culinary Education (Peter Kump's New York Cooking School), Executive Chef Anthony Ferrando's expertise with Mediterranean influenced New American cuisine, started at home with the Italian recipes he absorbed from his mother and grandmother and his expertise in it, lead to his employment at the legendary Rao's in New York City.

Today, Ferrando's signature's is all over DISH's eclectic menu, from his Stout Braised Short Ribs and Maple Sweet Potato Mash and his Pan Roasted Salmon in Chili Lime Sauce.

Working alongside Ferrando is co-owner, Tony Roegiers. Having experienced a variety of areas in the business world, paired with an entrepreneurial spirit, Roegiers is responsible for the day-to-day operations at Dish. With Roegiers behind the scenes, Ferrando is able to focus on his culinary genius; creating adventurous and sublime daily specials that are keeping his customers on the cutting edge.

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