When it came time for the team at Johnny Carino?s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he?s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino?s many menu items that follow the restaurants? approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or saut?ed tilapia spiced with garlic and jalape?o. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.