Pizza Today - December 2017 - 16

Conversation

TONY CONTE

Chef-owner Tony Conte opened
Inferno in 2015. He applies his
fine-dining culinary background
to his artisanal, wood-fired
pizzeria.

INFERNO PIZZERIA
N A P O L E TA N A
DARNESTOWN, MD

I'D ALWAYS WANTED TO
OPEN A PIZZERIA, so Inferno is

I GOT MY START AT JEANGEORGES IN NYC before

my passion project. We serve six
different Naples-style pizzas that
change seasonally and a variety
of small veg-forward plates. Right
now we're doing a Burrata with
Maple Vinegar, our classic Roasted
Brussel Sprouts in bacon oil, and
an Autumn Salad with Ginger Gold
apples and pumpkin seeds. All of
our menu items change seasonally
and we source our produce locally
from neighboring farms and
orchards. Most of our menu items
are unique takes on classic Italian
fare, like our Mushroom Bolognese
pizza - for the "Bolognese"
component, we subbed meat for
hearty mushrooms. Our pizza is
VPN-certified, and right now we're
focusing heavily on our dough.
I like a puffy, light, airy crust. It
sets the tone for the entire dining
experience.
Inferno is a 42-seat eatery, but
we work with a relatively small
staff. It's a really tight-knit group,
we spend so much time together.
I'm always at Inferno, so it's a
very hands-on experience working
together.

heading to D.C. where I was
executive chef at the Oval
Room. Both restaurants utilize
small plates or tasting menus,
and the dishes are like works
of art. They're exquisite.
In every dish I create at
Inferno, I want precision. I
want to put out the highest
quality product possible,
and I certainly think that's
a reflection of where I've
been. You could say it's just
pizza, but it's my bread and
butter. I need it to be perfect.
Same thing goes for our
small plates. They need to be
different, packed with flavor.
And, of course, we put them
together with a little flare, so
they're beautiful, too. That's
definitely an influence from
my past.

1 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 7

ON TASTING EVENTS -
You could say it's like paying
homage to the Oval Room,
where I worked with small
plates and occasional tasting
menus. I really enjoy putting
them together. It gives me
the opportunity to play
with new dishes we don't
work with on our current
menu. I wanted Inferno to
be a casual pizzeria, so our
tasting menu program allows
for an exciting creativity.
Right now I'm doing a pasta
only tasting menu program
that occurs once a month on
Tuesdays. I love playing with
pasta in its many guises, so
it makes for a great evening.
Our consumer base really
enjoys them too. When I first
started doing it I wasn't sure
if it would be a fit here, but
the response has been great,
so we'll keep it up!


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - December 2017

Pizza Today - December 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Conversation
Man on the Street
Respecting the Craft
Respecting the Craft
At Your Service
Destinations
Destinations
Knead to Know
Pizza & Pasta Northeast Recap
Road to Pizza Expo
Menu Guide
2018 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - December 2017 - CT1
Pizza Today - December 2017 - CT2
Pizza Today - December 2017 - Pizza Today - December 2017
Pizza Today - December 2017 - Cover2
Pizza Today - December 2017 - Commentary
Pizza Today - December 2017 - 4
Pizza Today - December 2017 - 5
Pizza Today - December 2017 - 6
Pizza Today - December 2017 - 7
Pizza Today - December 2017 - Contents
Pizza Today - December 2017 - 9
Pizza Today - December 2017 - Contributors
Pizza Today - December 2017 - 11
Pizza Today - December 2017 - Expo Spotlight
Pizza Today - December 2017 - 13
Pizza Today - December 2017 - Interact
Pizza Today - December 2017 - 15
Pizza Today - December 2017 - Conversation
Pizza Today - December 2017 - 17
Pizza Today - December 2017 - Man on the Street
Pizza Today - December 2017 - 19
Pizza Today - December 2017 - Respecting the Craft
Pizza Today - December 2017 - 21
Pizza Today - December 2017 - At Your Service
Pizza Today - December 2017 - 23
Pizza Today - December 2017 - Destinations
Pizza Today - December 2017 - 25
Pizza Today - December 2017 - Knead to Know
Pizza Today - December 2017 - 27
Pizza Today - December 2017 - 28
Pizza Today - December 2017 - 29
Pizza Today - December 2017 - 30
Pizza Today - December 2017 - 31
Pizza Today - December 2017 - 32
Pizza Today - December 2017 - 33
Pizza Today - December 2017 - 34
Pizza Today - December 2017 - 35
Pizza Today - December 2017 - 36
Pizza Today - December 2017 - 37
Pizza Today - December 2017 - 38
Pizza Today - December 2017 - 39
Pizza Today - December 2017 - 40
Pizza Today - December 2017 - 41
Pizza Today - December 2017 - 42
Pizza Today - December 2017 - 43
Pizza Today - December 2017 - Pizza & Pasta Northeast Recap
Pizza Today - December 2017 - 45
Pizza Today - December 2017 - Road to Pizza Expo
Pizza Today - December 2017 - 47
Pizza Today - December 2017 - 48
Pizza Today - December 2017 - 49
Pizza Today - December 2017 - 2018 Menu Guide
Pizza Today - December 2017 - 51
Pizza Today - December 2017 - 52
Pizza Today - December 2017 - 53
Pizza Today - December 2017 - 54
Pizza Today - December 2017 - 55
Pizza Today - December 2017 - 56
Pizza Today - December 2017 - 57
Pizza Today - December 2017 - 58
Pizza Today - December 2017 - 59
Pizza Today - December 2017 - 60
Pizza Today - December 2017 - 61
Pizza Today - December 2017 - 62
Pizza Today - December 2017 - 63
Pizza Today - December 2017 - 64
Pizza Today - December 2017 - 65
Pizza Today - December 2017 - 66
Pizza Today - December 2017 - 67
Pizza Today - December 2017 - 68
Pizza Today - December 2017 - 69
Pizza Today - December 2017 - 70
Pizza Today - December 2017 - 71
Pizza Today - December 2017 - 72
Pizza Today - December 2017 - 73
Pizza Today - December 2017 - 74
Pizza Today - December 2017 - Product Showcase
Pizza Today - December 2017 - 76
Pizza Today - December 2017 - 77
Pizza Today - December 2017 - Pizza Today Yellow Pages
Pizza Today - December 2017 - 79
Pizza Today - December 2017 - 80
Pizza Today - December 2017 - 81
Pizza Today - December 2017 - 82
Pizza Today - December 2017 - 83
Pizza Today - December 2017 - 84
Pizza Today - December 2017 - 85
Pizza Today - December 2017 - 86
Pizza Today - December 2017 - The Marketplace
Pizza Today - December 2017 - 88
Pizza Today - December 2017 - 89
Pizza Today - December 2017 - 90
Pizza Today - December 2017 - 91
Pizza Today - December 2017 - 92
Pizza Today - December 2017 - 93
Pizza Today - December 2017 - 94
Pizza Today - December 2017 - 95
Pizza Today - December 2017 - 96
Pizza Today - December 2017 - Reader’s Resource
Pizza Today - December 2017 - Mike’s Monthy Tip
Pizza Today - December 2017 - Cover3
Pizza Today - December 2017 - Cover4
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