Tony Ferrari left Cincy at 17, after a stint at Maisonette, to chase his dream of becoming a chef. Since then, he’s launched a successful pop-up-turned-brick-and-mortar, Hillside Supper Club, in San Francisco, and opened a coffee shop with his brother.
How often do you make it back to Cincinnati?
I come back every year for the Food + Wine Classic, and I’m blown away. It’s a really good group of people, vendors, somms, and wine makers.
Is that where you met chef Ryan Santos?
I heard about his Please pop-up and I said, “Hey man, I’d love to meet up with you and talk shop.” We hit it off right away.
Now you’re throwing his restaurant, Please, a grand opening party.
There’s nothing better than having a huge opening night, and what better way than chefs getting together? It’s me, Ryan, Patrick Hague, Megan Ketover, and Jose Salazar. The menu is going to be a set five-course, with each chef doing a different course.
But you’ve got a project of your own in the works.
It’s a 1960s Airstream coffee bar—set to open in early March on Colerain Avenue in Camp Washington.
What kinds of coffee?
We’re going to start off with one solid partnership and then maybe start a rotation of roasters or a couple different options; that way it’s kind of like a gallery of art.