We mill all the grains in house to handcraft the pasta in a room enclosed in glass where diners can watch the process. The grains are always Michigan grown, organic, and top quality. SheWolf KL: Where do you source your ingredients?ĪL: I always go Hampshire Farms in Eastern Market. Romans and Detroiters are both very proud people with rich histories. I find so many parallels between Rome and Detroit – the rise and the fall and the rise again, the metropolis epicenter of two countries, the old and the new. SheWolf was a mythological creature who nursed, sheltered, and raised Romulus and Remus, twin brothers, abandoned by their father who ultimately founded the city of Rome – it’s a great comeback story – just like Detroit. Not only did that summer inspire the SheWolf menu, but also the name of the restaurant. KL: Where was the most influential space you’ve drawn inspiration from?ĪL: A few years ago, I spent a summer in Rome researching Roman food. I started as a dishwasher when I was seventeen and the rest is history. Naturally, this led me to the restaurant business. My family valued Sunday night dinners and I was raised to be obsessed with food. Anthony Lombardo, SheWolf EXP|DET Contributing Editor Kate Lazarski breaks bread with Chef Lombardo to find out the special sauce behind the new Roman inspired Cass Corridor hotspot KL: When and where did your love affair with cooking start?ĪL: I was born in Detroit and raised outside the city in Sterling Heights, a melting-pot community of Chaldeans, Lebanese, Greeks, Albanians, Macedonians and other Italians. There are no additives or preservatives to his story, hospitality is in his DNA. SheWolf Pastificio & Bar Executive Chef Anthony Lombardo learned his craft at the Culinary Institute of America in New York City and has been a featured chef at the acclaimed James Beard House and is a 2019 award semifinalist. Detroit and Rome have more in common than you think.
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