Macchialina - Macchialina’s Calabrese Chocolate Liqueur
The combination of spice from the Calabrian chilies, with the sweetness from the cocoa all while serving it icy cold from the freezer is what makes this a harmonious experience.
This recipe contains alcohol
"Restaurant Workers’ Community Foundation is the charity I chose to work with. They address quality-of-life issues that disproportionately affect restaurant workers such as racial justice, support for the immigrant community, mental health and substance abuse issues, gender equity, sexual violence and wage fairness." - Jacqueline Pirolo
MANAGING PARTNER & BEVERAGE DIRECTOR JACQUELINE PIROLO'S STORY
Jacqueline Pirolo isn’t one to shy away from hard work. Though she never intended to pursue a career in the restaurant industry, she became determined to focus her efforts on building a family business, inspired by her native cuisine and her upbringing both at home and abroad. Born in Italy, Pirolo grew up stateside in an Italian household with three older brothers. A graduate of the State University of New York at Oswego with a bachelor’s degree in Business Marketing, she began waiting tables at a lively Italian eatery with a Tuscan ambience; her first foray into the world of fine dining. Though she briefly switched careers, becoming Production Coordinator at the Gravity Visual Effects House, Pirolo soon returned to the restaurant industry in 2011, when she and her brothers opened The Saint Austere in Brooklyn, New York where she serves as owner and general manager. Featuring updates on classic European dishes, seasonal ingredients, and an extensive wine program, Pirolo has overseen every detail of The Saint Austere since its inception. Her skillful management of a flourishing team and clientele was a credit to the restaurant’s overwhelming success. In her newest role, Pirolo oversees the beverage program as well as day-to-day operations of the award-winning rustic Italian eatery, Macchialina, where she has garnered a Pineapple Award for Best Sommelier (2018) and a Wine Spectator Award (2019) as well as being featured by the same publication for her “small but mighty” wine list. Our esteemed beverage director launched the Saint Austere in Brooklyn with her brothers and later won a Pineapple Award for Best Sommelier and a wine Spectator Award.
Q&A WITH JACQUELINE PIROLO
Story Plate: What are your top three go to restaurants in your hometown (Miami Beach)?
Jacqueline Pirolo: Stanzione 87, Boia De, Jaguar Sun
SP: What’s a must have item in your kitchen and why?
JP: Bel Paese Crema cheese is always in my fridge. Growing up my mom always put a dollop of this in my pastina and to this day I still recreate this simple dish for myself.
SP: If you could only eat one thing for the rest of your life, what would it be and why?
JP: My brother’s penne with broccoli stufati. He has a technique where after he sautees the broccoli rabe, he blends it slightly (using a stick blender) which allows it to coat the pasta so perfectly!
SP: Who/what inspired you to get into the culinary industry?
JP: My first restaurant job while I was in college was at an Italian restaurant located in Huntington NY, called Joanina. I took a job waiting tables part time during my summers back home and ended up working there for just over 4 years. I realized the passion and dedication the owners had for food and wine, and just how awesome it was that they were making a career out of it. I remember when I opened my first restaurant I was so proud to have them in for dinner. I still keep in touch with them and visit any chance I get.
SP: How do you manage stress, what advice can you give your fellow girl bosses?
JP: Not sure how well I manage it, but I certainly do try. It is all about being sure to disconnect completely, for me (I try) at least one day per week to not look at any work related items. You also have to have complete trust in the people you hire. A work/life balance is what it's all about- find time for yourself each and every day or else it becomes easy to just get caught up in answering emails and working all day long.