Riccardo Ullio 
Member since Jun 24, 2011


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Re: “Best meal of the week

Glad you and you friends enjoyed the meal.

Posted by Riccardo Ullio on 09/27/2011 at 8:01 PM

Re: “UPDATE: Jose Rego to take over the kitchen at Escorpion

I thought you might be interested in my tasting with Jose. From my blog Una Cosa Alla Volta, a day in the life of a restaurateur

http://unacosaallavolta.wordpress.com/2011…

Posted by Riccardo Ullio on 07/29/2011 at 3:13 PM

Re: “Lauterbach not trembling

Oh yeah, an interesting email about Escorpion also. I believe I know who the couple that sent you the email is, I talked to them on the first night they came in. We chatted about Lupe, and they told me how much they loved it and missed it... "I was sad about having to close it down, especially after we finally started making a profit, but we could not keep the bank from foreclosing." When asked about the food, the lady mentioned that the relleno had too much cheese in it, but "I don't like a lot of cheese, and the amount is likely to be good for most people." I brought them out a complimentary tres leches cake and thanked them for their continued patronage. We parted with smiles and exchanged best wishes.

Onto the margaritas. The Escorpion recipe is identical to the Lupe one (tequila, orange liquor, fresh lime juice and simple syrup) except for one difference: we use a much better tequila at Escorpion than we did at Lupe...

So what is it that could make them unhappy enough to email you? Hard to say, but I know one thing for sure: they loved Lupe and miss her, and loved ones are difficult to replace.

Posted by Riccardo Ullio on 07/06/2011 at 5:28 PM

Re: “Lauterbach not trembling

Cliff, you are very good at creating some drama!

Speaking of drama, I think we need a reality tv show; " chefs vs foodies and critics ", where we get to give you a taste of what it is like to be on the other side. : )

Christiane and I have been happily debating for the twelve years we have known each other. There is nothing better than a lively, humorous discussion, that ends in mutual, respectful disagreement. Our pizza debate has been going on for 10 years now...it feels just like yesterday

Posted by Riccardo Ullio on 07/06/2011 at 4:59 PM

Re: “Fritti's new oven: is it perfect?

Cliff, I'm glad you still like our pizza best of all. The fact that the crudo e rucola was crisper than the Regina was definitely due to the water in the bufala. Funny because we started draining it less recently to make up for the heat of the oven. I like a bit of the milk on the classic pizzas, but there is a trade in the crust crispness. I'll pay particular attention to it and see how people feel about it.

Foodie 2, i'm very sorry to hear about the poor service, which is inexcusable. I would like to speak to you in person about it. Please call me on my cell phone 404 274 0930

Posted by Riccardo Ullio on 07/05/2011 at 12:58 PM

Re: “First Look: Escorpion Tequila Bar and Cantina

Glad you enjoyed your meals at Escorpion. You have an interesting point with the spice level in the tacos. When we first opened Lupe, we got a lot of complaints about the food being too spicy, so we toned it down to a level which we feel will satisfy most customers. I you are used to Buford Hwy heat levels, you may want to add a bit of hot sauce. As far as the service, our staff is very nice, but many are green, and will need more time to get to a level of service that I expect. I'm going to write about the trials and difficulties of opening a new concept in my blog www.unacosaallavolta.wordpress.com soon.

Posted by Riccardo Ullio on 06/27/2011 at 1:41 PM

Re: “Ullio starts blog, critics tremble

I have been thinking of writing about my experiences in the restaurant business for a long time, and this blog is my first attempt. In the past 26 years I have accumulated a lot of amusing stories. I hope people will enjoy them as much as I have.

Posted by Riccardo Ullio on 06/24/2011 at 1:10 PM

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