About this Business
From Our Editors
After overseeing the kitchen at an oceanfront Hilton, Chef Jason Marty chose to dedicate his culinary prowess to Italian cuisine by donning a toque at Casa Sorrento. Although he still spends his nights hopping from stovetop to stovetop, he now blanches fresh manicotti and angel-hair pastas and sautés cutlets of veal or chicken over flaming piles of Food & Wine magazine. His cooks accessorize entrees with a number of authentic Mediterranean flavors—including tender buffalo mozzarella and capers—or glaze them with fresh marinara or cream sauce.