Executive Chef, Mediterranea

Before taking over his current role as executive chef, Edgewood resident and 25-year restaurant vet Anthony Galletta served as Mediterranea’s sous chef. Some of his favorite menu items at the restaurant are herb-roasted chicken with root vegetable mash; mussels steamed in herbed lobster broth; and cheddar chive biscuits and gravy, but when he’s not in the kitchen, nothing beats a hearty breakfast dish.

Favorite restaurant: Petit Chou, Cabbagetown

Why he loves it: It’s in a great location that I’ve seen evolve over the years. It’s in a sort of quaint, industrial building with a chill vibe and friendly service. And there’s a really pleasant patio.

Favorite dish: I’m always on the lookout for a proper breakfast. Petit Chou delivers every time. My go-to items are the Morning Biscuit or the Croque Madame. They are both superb and topped with a perfectly poached egg— my true measure of a chef’s egg cooking skills.

PETIT CHOU
662 Memorial Dr S.E., 30312
petitchouatl.com

STORY: Lia Picard
PHOTOS: Erik Meadows