Chef Richard Ansara of Telegraph Hill
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- Published on Wednesday, 01 February 2012 22:54
- Written by Billy Cox
Dishes and plates were splayed out over the bar. Heaping Telegraph Hill Nachos, Jumbo Wings and other appetizers were had before big salads, steak tips, BBQ ribs and big-portioned sandwiches landed.
These kinds of lunches are what part owner Scott Wolfe hoped would be the result by bringing in the well-traveled Richard Ansara as Telegraph Hill’s Executive Chef. Ansara, who also is a co-owner, has been turning out delicious dishes at an incredible rate. Upon seeing his tight-quartered kitchen it was actually quite impressive that he was able to prepare so many different dishes at once and have them all served hot for such a large group. But that kind of culinary excellence should be expected from a man who quite literally grew up in a kitchen. Born and raised up in Lowell Richard got his first cooking lessons from his mother who was well known for her Middle Eastern cooking. Richard’s Lebanese roots and knack for creating dishes took him as far as Ohio for a period of time when two of his uncles ran a successful Middle Eastern restaurant there.
Richard’s professional beginnings were with Chef Leo Cassenelli at Prince Grotto Restaurant in Lowell. He would rise at 4 am to go with Cassenelli to buy fresh ingredients for each day—as all true chefs do—and they’d wrap up prep work right in time to get Richard to high school at 8 am. Then after the 2:30 bell he’d head right back to the Prince Grotto kitchen.
“Chef Richard Ansara’s award-winning lobster mac’n’cheese or his Perfect Burger and especially his alwayschanging Comfort Food Creation are menu items that guests can count on.”
With an upbringing like that Richard Ansara didn’t need any culinary classes. He went on to open two restaurants both named Ronzio in New Hampshire, where his Italian cooking received seven straight “Best in New Hampshire” awards. In the late 90’s Ansara came to Boston and opened two restaurants in the South End, the well-known Appetito’s and the South End Grille. He then worked at C.F. Donovan’s in Savin Hill before going to Amrhein’s and creating one of South Boston’s most reliable menus.
Which brings us to the current menu he his shaping at Telegraph Hill. Richard explains that in Boston you’ll hear the terms gastropub or gastrolounge thrown around. The trend of high-end food and drink is being pushed in every neighborhood but Ansara doesn’t buy the ballyhoo. He sticks to the dishes he has been creating and has perfected throughout his career.
His award-winning lobster mac’n’cheese or his Perfect Burger and especially his always-changing Comfort Food Creation are menu items that guests can count on.
Richard knows that a neighborhood pub shouldn’t worry about what new cooking concept they’re going to be filed under but instead should focus on creating comfortable, reliable dishes. Ultimately, a restaurant’s menu can have one of two draws, either, “Ooh, I think I’d like to try that” or “Damn, that is going to be good.” Telegraph Hill doesn’t want to just bring people in they want to bring people back in. And judging from the crowd I saw on a Monday afternoon I’d say it’s working.
more info
289 Dorchester St
South Boston, MA 02127
(617) 269-5200
www.telegraphhillboston.com
