Subject:

Richard D'Amico

  • Blogs

    February 16, 2011

    20.21 closing, D'Amico confirmed for Walker Art Center food service

    D'Amico ousts Wolfgang Puck from the Walker. ​"It's true," says Richard D'Amico, when asked about Heavy Table's anonymous report that his restaurant group would be ousting 20.21 from its prime digs at the Walker Art Center. D'Amico says he was recently approached by a Walker consultant, alon ... More >>

  • Blogs

    August 5, 2010

    Which restaurant dishes will never come off the menu?

    Eric HansonThese dishes aren't going anywhere...​While talking with several restaurant folks for this week's Dish column about menus, I came across several stories about dishes that staff would never dare remove from the menu. For example, Richard D'Amico, a partner in the D'Amico restaurant ... More >>

  • Restaurants

    August 4, 2010

    The art of the menu and ordering good food

    Tips on making a great menu and avoiding buyer's remorse

  • Blogs

    June 29, 2010

    Parma 8200, the newest D'Amico restaurant opens

    rob barrett Shrimp, fregola, and corn salad​"What is fregola?" we ask our server. "I think it's cheese," she replies. "Cheese?" "Maybe it's lettuce," awkward silence. "Would you mind checking for us?" "Sure I'll be right back" Ah, the travails of opening a new restaurant. While D'Amico and ... More >>

  • Blogs

    June 25, 2010

    D'Amico's Parma 8200--see the sneak-peak video

    Parma, meet Bloomington at D'Amico's newest eatery​ Gray skies have you hankering for chicken Parmesan or pasta carbonara? Parma 8200, D'Amico's newest venture, is having its soft opening tonight. We gave you a few details about the place earlier this week, but if you want a sneak peak at ho ... More >>

  • Blogs

    June 21, 2010

    Parma 8200 from D'Amico: Coming Soon

    ​D'Amico and Partners plans to open its latest restaurant, Parma 8200, in the Normandale Lake Office Park (the 8200 building, across the street from Kincaids) in Bloomington on June 28th. We caught up with Richard D'Amico to learn more about what's in store at the classic Italian taverna.

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