The most requested dish at Rao's in New York City is this lemon chicken -- or pollo al limone, as many of the restaurant's Italian American regulars say. Ey, don't get me started. Good recipies? Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. After Vincent Rao's death in 1999, the restaurant was taken over by Frank Pellegrino, Anna Pellegrino Rao's nephew, and Ronald Straci, another close relative. We invite you to take part in sharing—with us and with each other—the Rao's family way of feasting. Owner Frank Pellegrino roasts two broiler chickens, then flavors the meat with a tangy lemon, olive-oil, and garlic sauce. Frank Pellegrino Sr. begins helping his aunt and uncle at Rao’s.
Since 1896 the Rao's family has believed in sharing those traditions.
He died Jan. 31st of lung cancer. Heat oil in a large saute pan over medium heat. Tradition and ritual are the heart and soul of Italian Cuisine. In May 2000, she and Frank Pellegrino Jr opened and successfully established Baldoria Restaurant on 8th Avenue and Broadway at the heart of NYC’s theater district. At the end of 2006, a dream became a reality and Pellegrino led the culinary team as the executive chef to open Rao’s Las Vegas.
It is supposed to take place in an Italian restaurant, so I wanted some music to be playing in the background. Combine them both and you will truely have AN EVENING AT RAOS. Frank Pellegrino Sr., the New Yorker and actor who brought his famed Italian restaurant to Las Vegas, has died at the age of 72. [citation needed] Add onion and saute for 3 minutes or until translucent. If you follow along with our menu, you will experience rituals Vincent Rao and Anne Pellegrino have passed to our generation. Pellegrino and his family, led by his son, Frank Pellegrino Jr., opened Rao’s in Caesars Palace in 2006. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. I'll be here forever. Next month marks the publication of the fourth Rao’s cookbook, Rao’s Classics, written by Pellegrino and his 46-year-old son, Frank. Frank Pellegrino himself. Stir in the prosciutto and saute for an additional 3 minutes. Anna Pellegrino Rao refined the menu further with the help of Vincent and she is the source of much of the menu's identity today.