Billy Joel at Sardelli's: Scenes From an Italian Restaurant
The call came just hours before. Could Sardelli's accommodate a party of 14 for a late dinner seating on Saturday night? No private room required -- the main dining room is fine. Put the reservations under Joel... as in Billy Joel.
Courtesy Sardelli's The Piano Man and the chef. Scenes from an Italian restaurant.
That's probably how the conversation went down at Sardelli's, when Billy Joel decided to dine with a baker's dozen of his friends and colleagues at the Italian eatery in Hollywood, after his concert at BB&T Center.
According to a source, when the Piano Man arrived around 11:30 p.m., he was greeted by chef Fulvio Sardelli Jr., who presented menus to the group. "Just cook for us," requested Joel.
Chef Sardelli then proceeded to throw down a feast of epic proportions, serving prosciutto di Parma with wine poached pears, arugula, candied walnuts, and Gorgonzola; Cubanelle pepper with sausage and bread stuffing and pomodoro sauce; sweet and spicy shrimp with shaved red onions, cilantro, and habanero jelly; fennel, arugula, green apple, parmagiano, candied walnuts, and sherry vinaigrette; Colorado lamb chops with black garlic butter, mint, and Yukon potatoes; sea scallops with pork belly, parsnip purée, shiitake and oyster mushrooms, and asparagus; pork chops with green apple and pancetta risotto with apple jus and wilted greens; Maine lobster with garlic and oil, Italian parsley, and crostini; La Fiorentina steak for two; bone-in rib eye; fried long hot peppers pomodoro; baby sweet potatoes with truffle honey; rapini and sausage with roasted garlic; asparagus with pancetta; parsnip purée; and fresh fruit. All items are found on the regular Sardelli's menu, if you want to eat like the famous singer/songwriter.
What did the table drink? We're not sure, but we'll guess a bottle of red... a bottle of white.
Joel was gracious, talking to fans and posing for some pictures. After dining for nearly two hours, Joel and entourage left, but not before telling the chef that the experience was "like being invited into somebody's home."
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