She Brings Brooklyn Sass + Delicious Italian Fare to Nashville
As one of the driving forces behind local Italian eateries Luogo and Pelato, Theresa Scotto is bringing her Brooklyn-born approach to hospitality to Nashville's culinary scene. And, did we mention the food is to die for?! Image: Lilly Brown
Nashville weaves a vibrant culinary tapestry, and Theresa Scotto is part of its colorful fabric. The co-owner of acclaimed local restaurants Luogo and Pelato, she has a passion for Italian cuisine that stems from her upbringing in Brooklyn, NY.Β
Luogo is an undeniable gem in The Gulch offering coastal Italian cuisine, but Theresaβs true labor of love β her baby β is Germantownβs Pelato. On any given night, you can find her warmly welcoming guests, overseeing service, and imparting her memories of the dishes she grew up with, which now make up Pelatoβs menu.
We caught up with Theresa to learn more about her approach to hospitality, whatβs next on the horizon for her family, and which not-to-be-missed dishes to put on our radar!Β Β
What was your childhood in Brooklyn like, and how has it influenced your approach to hospitality?
I had a great childhood. I come from an area in Brooklyn that was densely populated with families. The block I lived on had 37 children between 12 houses. My mom was the mom who made us lunch every day and always made enough for any friends who wanted to come over. She was famous for her English muffin pizzas, veal cutlet sandwiches, pasta fagioli, and an occasional PB&J sandwich.
What is your very first memory of a meal or dish that made a lasting impact?
My momβs potato croquettes β she made these mostly during holidays, and they were so labor-intensive. I loved helping her and watching her fry two at a time. I would try to add more to the enamel pan she had for 50 years, and she would explain a thousand times, βOnly two at a time β they need room to breathe!β
What led you to the restaurant business?
My husband, Anthony, has been in the restaurant business since he was 17 years old. He started as a dishwasher at a French restaurant on East 52nd Street in NYC, then worked at the Sheraton Hotel for five years as Assistant Director of Catering on East 52nd Street. He finally opened his own restaurant on the same block 10 years later. Anthony is the consummate host and operator β no one does it better, and I learned watching him all these years.
What brought you and your family to the South? Why Nashville?
Weβve been coming to Nashville for almost seven years now. My daughter went to school here, and we always felt that the area was underserved from an Italian restaurant perspective.
Youβre the co-owner of both Luogo and Pelato. How are they different, and what can guests expect?
Luogo offers service that canβt be found elsewhere in Nashville. Anthony spends most of his time there, and the food, which is coastal Italian, is all of the recipes heβs done in NYC for the past 30 years. Staples include his potato and zucchini chips, the pizza he grills on a char grill, and the duck ragu.
Pelato is a Brooklyn-Italian restaurant with a menu of dishes you will not see in Italy. These are recipes both Anthony and I grew up eating and making β hyper-local Brooklyn cuisine, such as panelle (fried chickpea fritters) with whipped ricotta, my momβs potato croquettes, and Anthonyβs famous chicken scarpariello.
What are your personal favorite menu items?
At Luogo, the potato and zucchini chips, pizza, and fritto misto. At Pelato, the potato croquettes, made-to-order warm mozzarella, and Pelato salad.
Managing two restaurants is a lot of work! Where can we find you when you arenβt working?
We havenβt had much downtime since we opened two restaurants in 12 months, but my favorite things are always cooking and hanging out with my family.
Whatβs next on the horizon?
The number one question I get at both restaurants is, βWhen are you opening this in my city?β And we respond, βWeβre on it.β The future is very exciting!
Whatβs the best piece of advice youβve ever received?
My husband has a saying, βItβs only a dish of pasta.β He always says, βTheresa, in NYC, I had 10 Italian restaurants that surrounded mine, and at the end of the day, Iβm selling a dish of pasta. That pasta has to be the best. Same for the service that customers receive β from the valet to the host to the server. That is what will set us apart.β
Outside of faith, family, and friends, what three things canβt you live without?
Candy, a blow dry, and the food at Luogo and Pelato.
LIGHTNING ROUND
Favorite local restaurants:Β The Buttermilk Ranch and lou
Favorite local gift boutiques:Β Hero on 12thSouth and Ranger Station
Bucket list travel destination:Β Going back to Italy to source some surprises and The Maldives
Favorite thing about Nashville:Β The calmness, cleanliness, and having my family all here!
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Nashville women are doing inspiring work. Meet more of them over at ourΒ FACES archives!
Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Editorial Operations Manager and Lead Content Editor. The East Coast native moved to Nashville almost two decades ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.