kitchenetta's Vincent Foti on the new Spring Menu and His 10 Years in South Florida Restaurants

Categories: Food News

All photos courtesy kitchenetta/ Marv Steigman
Farm-to-Table has become a major buzzword over the past few years. And we're certainly not complaining about the trend.

Aside from the benefits to the local economy, individual health, and environmental impact, local and organic foods taste better.

Isn't that what dining out is supposed to be about?

Vincent Foti, owner of kitchenetta, has been a longtime supporter of organic and local products. Like many a Brooklyn native, eating seasonally was a part of growing up--way before it was "in".

With the addition of his new spring menu items, we decided to sit down and chat about the his ten year anniversary on the South Florida scene.

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Starting this week, the restaurant will be rolling out a series of new spring menu items. Lighter dishes like the $18 insalata micro verde, rainbow micro-greens with grape tomatoes, Reggiano Parmesan chunks, grape tomatoes, and a balsamic reduction; the $29 spaghetti frutti di mare bianchi, a mix of fresh seafood sauteed in garlic, olive oil, natural juices, and fresh parsley; and the cavatelli ortolana, fresh pasta with seasonal vegetables, sauteed in olive oil and a touch of chicken broth, and topped with breadcrumbs, parmesan, and parsley have been added to prepare locals for the impending summer season.

kitchenetta cavatelli ortolana.jpg

Location Info


2850 N. Federal Highway, Fort Lauderdale, FL

Category: Restaurant

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