Gussie’s Handmade Italian

When restaurants were given the green light to partially open in June, partners Keene Addington and David Thate, who also partner Tortoise  Supper Club, realized that Two Lights Seafood & Oyster, their successful seafood-focused restaurant on North Avenue, wasn’t going to work.

“Two Lights’ menu included lots of shared plates and raw seafood, formats that don’t work in the current environment,” Addington observes. “There’s simply no way you can successfully package oysters on the half shell for carryout.”

For Thate, who had wonderful memories of his Italian grandmother’s cooking, the answer lay in a total revamp, complete with a new menu and a layout that facilitates  social distancing. 

Choosing a name was simple. Thate’s grandmother’s name was Augusta, but everyone called her “Gussie.” With that, plus two months of extensive remodeling and recipe testing, Gussie’s Handmade Italian was ready to open.

Looking at the number of Italian restaurants less than a ten minute walk from Gussie’s, even a dedicated pasta lover might wonder if there can ever be too many Italian restaurants.

Having spent decades writing about the local, national and international food scene, I’d say “no.” Who, after all, can resist a dish like Gussie’s perfectly cooked Tagliatelle paired with either a well-seasoned Arrabiatta sauce or a flavorful marinara topped with a dusting of Parmigiana Reggiano?

And then there’s Gussie’s “Gnudi,” a Tuscan specialty that translates as “naked ravioli.” The dish begins with a mix of Ricotta and Pecorino cheeses that’s shaped into balls and then rolled in semolina flour to create a thin skin. Cooked like ravioli, Thate describes Gnudi as a “cheese explosion for the mouth.”

Guests can order Gnudi served with either a zesty marinara or a brown butter sage sauce. Either way, the dish is comfort food to the max.

Roasted Sicilian Chicken

1. Pre-heat over to 350 degrees
2. Marinade the chicken using the marinade recipe I sent you.
3. Roast Chicken to an internal temperature of 165 degrees. Timing varies depending on the oven. Use thermometer.
4. When  chicken is cooked –  brush the chicken with mint and lemon zest in olive oil.

Pictures and recipe courtesy of Gussie’s Handmade Italian