The night before I was welcomed into the home of Tony and Cathy Mantuano, chef/partners of Yolan at The Joseph in downtown Nasvhille, Tony made a “practice pound” of pasta. In addition to his James Beard Award and the Michelin star he’s received every year for the past ten years, Tony is widely regarded (and rightfully so) as having helped pave the way for Italian cuisine in America. Along with wife Cathy, no slouch herself with a breadth of wine knowledge widely unmatched and internationally recognized service expertise, they are straight up culinary forces and a true gift to the Nashville food scene. All that to say, Tony could cook pasta upside down, blindfolded, and using only his toes at this point in his life and yet he practiced, ensuring all was perfect for today. This simple act defines the Mantuanos.
As does the perfect slice of gluten-free olive oil banana bread I’m currently chewing. They are tirelessly gracious; so considerate, it looks effortless. Together, they are magic, akin to Italian cuisine itself.
Their kitchen is bright and alive with their warm hospitality, the feeling of visiting old friends or close family awash over everyone. Tony comes in off the balcony, a handful of herbs freshly trimmed and begins to chop them with a mezzaluna while we gush about Italian cooking.