Randazzo Vito 350x350 - Randazzo, Vito

Vito Randazzo

Biography

In May of 2004, Vito Randazzo and father-in-law, Louis Devivo, converted an empty garage space into Fort Greene’s first wood burning pizza & Italian restaurant in Fort Greene/Clinton Hill. We take our name from Vito’s Sicilian mother “Graziellas”, and some of her original recipes can even be found on the menu (like her amazing grilled baby octopus & Sicilian Rice Balls.

In May of 2004, Vito Randazzo and father-in-law, Louis Devivo, converted an empty garage space into Fort Greene’s first wood burning pizza & Italian restaurant in Fort Greene/Clinton Hill. We take our name from Vito’s Sicilian mother “Graziellas”, and some of her original recipes can even be found on the menu (like her amazing grilled baby octopus & Sicilian Rice Balls.

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What is your favorite NYC restaurant? And what is your go-to dish? Linguini w/ white clam sauce at Don Pepe's Restaurant. What is your ultimate meal? Veal Spiedini made by my mom. What three things are always in your pantry? Extra Virgin olive oil, cracked black pepper, kosher salt, and Sriracha. If you weren't a chef, what would you be? A Farmer. If you could cook with anyone, who would that be? Tom Colicchio. What’s your favorite NYCWFF memory? Meeting Mark Dacascos at NYCWFF.