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Liam LaCivita

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About Liam LaCivita

  • Birthday 08/06/1975

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  • Website URL
    http://liamlacivita@comcast.net
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Profile Information

  • Gender
    Male
  • Interests
    collecting italian wine, drinking italian wine, eating good "italian" food and some german....collecting antiques, playing with my daughter and soon to be daughters, watching anything regarding pittsburgh sports teams.....keeping up with todays culinary curiosities......
  • Location
    Arlington, VA

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  1. Bar Civita in Woodley park has half price bottles, off of our list every Tuesday.
  2. Wow, time certainly flies, thanks Don for reminding me of the days in Bethesda! I remember reading that article because I just opened LT.
  3. I have been off the forum for too long, so it is great to be back. I can assure you that we strive each hour of the day to get our place where we feel we need to be and we have been making great progress since our opening on April 28th. Consistency is the hallmark of a great restaurant, and that is what we strive to become, a solid fixture not only for Woodley Park, but for DC in general. On a side note.. We have some fun and interesting events coming up that I will post here as soon as we get it finalized. Thanks!
  4. LYON HALL in Clarendon is seeking a sous chef. Submit your resume via email to liam.lacivita@thelibertytavern.com or andyb21@gmail.com. Lyon Hall is a fast paced French/Alsatian Brasserie in the heart of Clarendon where we make everything in house. A great learning environment and a great opportunity for advancement for the right individual. Lyon Hall 3100 Washington Blvd Clarendon, VA 22201 703-741-7636
  5. Looking for highly motivated individuals for a new Modern American restaurant in Arlington. The Liberty Tavern will open in early Spring 07 , and we are looking for quality line cooks with a great potential for advancement. Contact Liam LaCivita at liam.lacivita@thelibertytavern.com for more info.
  6. we'll have white truffles at Centro starting November 7, also Stone crabs for those of you having a craving.
  7. Centro hiring for experienced cooks, busy fast paced environment, attention to detail a must, good organizational skills a plus. plenty of room for growth.
  8. At Centro we are introducing our early spring menu on Thursday. Things to look out for are first of the season fava beans with snapper, some nice looking wild Alaskan Halibut, beautiful steelhead salmon with microcress and asparagus sauce, and a sardinian grilled flatbread with spring veg caponata and caciocavallo cheese. Those are just a few....we are tired of braising, so we are starting a few days early...Hope that helps!!!
  9. Right now it is not... but our pastry chef is constantly changing the dessert menu so it will probably be on there shortly. He is Neapolitan and they are known for their sfogliatella. ciao
  10. Oh yeah,,, i was in residence last night, and tonight etc.... hope ya enjoyed everything...Salute
  11. Centro modern influenced Italian cuisine is looking for line cooks,,,,grill, saute, pasta......contact Chef LaCivita 301 951 1988. or email liamlacivita@adelphia.net great opportunities for advancement.
  12. ....someone has to cook while the chef isnt there...., if the food is consistent than the chef must be doing his job..
  13. True,,, but we all still have to understand the hardest part about being the "chef" is to teach his cooks how he/she wants them to cook. His or her style, that in itself is the hardest part of the job!!! You try teaching someone how to cook from a completely different country, let alone teaching them the difference between speck and prosciutto... Thats where the chef comes in..hahah.. I agree more than 2 days you lose focus, i take 2 days, sometimes 1, after 2 days i cant wait to get back to the stoves, hell thats where im comfortable. Not doing PR....
  14. True, but the dc dining scene has been improving... somewhat, and yes lots restaurants still rest on their laurels. Isnt true the reasons restaurants go out of business so quickly is because they take style and architecture over the cuisine anyways?? and of course poor management
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