Photo via Chicago Food + Wine Festival
In the Chicago food world, there are plenty of rising food stars, who stand the test of time. Those chefs who make it years, or decades, in the industry, become legends. Chef Joe Farina is one of them. With more than 30 years in Chicago kitchens, Chef Farina has worked in several Chicago institutions, and now he has started his own. He partnered with an old friend to start Armand’s Victory Tap {1416 South Michigan Avenue, Chicago; 312.496.3862}, and he has been cooking up his own spin on Italian classics ever since…
Photo via Armand’s Victory Tap
DiningOut: Tell us about your 30 year involvement in the Chicago food scene…
Joe Farina: I was born and raised in Chicago, it’s what I know and love. My roots are here and I love being here. My friends and family are here, and I love everything about this scene.
I love how the food scene has kind of gone crazy in the last ten years. Young food has kind of become what Chicago is known for now, other than Italian.
So many dishes that Chicago is known for now, are dishes that we created, like the Mama’s Meatballs. We’ve been able to innovate Italian food, and we’re constantly growing and evolving. We’ve also changed up signature items like the Chicken Parmesan.
Photo via Armand’s Victory Tap
How has the Chicago food world changed since you started in the kitchen?
Over the 30 years I’ve been in the Chicago food world, the whole scene has become more sophisticated–it’s now at the top of the list to experience for everyone in the city. No matter your demographic, it’s something everyone has gotten into.
Photo via Armand’s Victory Tap
How did you start your own restaurant?
A friend of mine who I had grown up in the same neighborhood with, Tony Gambino, approached me about doing this–it was something we had always talked about doing. We talked about it over the years when we saw each other, but we finally came to a place where there were no obstacles to doing so. The timing was right, and we were able to put this together.
Photo via Armand’s Victory Tap
Tell us about the restaurant!
Tony Gambino, business partner: He is cooking better than he ever has because there are no obstacles. He is going into something he owns where he is the driving force, and it works!
Armand’s is known as a pizza chain, and we wanted to branch off that to showcase Joe’s food. So, we put together a menu that is, aside from the pizza, 100-percent Joe’s food. It’s a classic Italian feel so that the restaurant feels like it’s been here for 40 years. It’s good Italian comfort food, with a classic presentation of tremendous items.
Joe Farina: It’s Chicago Italian!
Photo via Armand’s Victory Tap
What is the best and toughest thing about your job?
JF: The best thing is the people I work with. The toughest thing is also the people I work with.
What is your favorite thing on the menu for fall?
JF: All the braised items we are going to do throughout fall and winter, like the Osso Bucco, short ribs, and more!
I change the menu every other week in some way, and we change the specials daily. So that keeps it fresh!
Photo via Armand’s Victory Tap
When you’re not working, what do you do in Chicago?
JF: Spend quality time with my lovely family!
Interview by Kaleigh Glaza | Online Editor
The post In the Kitchen With Joe Farina from Armand’s Victory Tap appeared first on DiningOut Chicago.