"Im a native New Orleanian of Italian descent," says Chef Phillip Gagliano who co-owns Ristorante Filippo with his wife Mary. "I love food" He learned his culinary skills from his mother and grandmother. Unsurprisingly, his restaurant has gained success over the years with its delightfully calssic dishes.
With 52 seats, the reastaurant is intimate yet relaxed, the tunes of Frank Sinatra and Dean Martin can be overheard in the background. and Gagliano says its a great place to go in a group or on a date. "Our clientele mostly come from the metropolitan area" he explains "we feel very fortunate that the food critics have loved us and have given us great reviews." He says it's not uncommon to come across groups on business lunches or local politians meeting over a hot meal.
Gagliano recommends a variety of dishes Oysters Origanate which consists of oysters lightly dusted in italian bread crumbs, baked and finished with romano cheese and parsely, and the Jumbo Lump Crabmeat Salad in addition to a variety of pastas and a special seafood soup. Phillipa Soup named for Gaglianos mother. Gagliano who says he is very attatched to his traditional Italian roots has been in the industry for a long time. "My wife and I work very dilligently" at the restaurant which he says is just a wonderful place to dine.