Ma always got the lasagne. Pop was a veal picatta guy, and it was spaghetti and meatballs with extra parmesan for the kids. But Gianni didn’t even bother taking our order anymore. He’d just show us to our regular table and ask, “Il Solito?” “Il Solito,” Pop said. The Usual.
The grandson of Nebraska dairy farmers, Chef Matthew figured out early where he wanted to focus his culinary aristry: hand-crafted pastas, whole animal butchery, seasonal ingredients, rustic preparations. A graduate of Le Cordon Bleu College of College of Culinary Arts in San Francisco, Matthew trained at some of the Bay Area’s top restaurants, including Quince, Foreign Cinema and Flour + Water, where he honed his pasta- and salumi-making chops before taking a sabbatical in Colombia and Italy in 2014.
As Executive Chef at Portland’s Renata, Sigler developed the relationships with local farmers, ranchers and artisans that now enrich his work at Il Solito. When he’s not at work in his own restaurant, he’s usually eating or drinking in someone else’s, but this “aspiring outdoorsman” is also trying to spend more time enjoying the natural charms of the Pacific Northwest.
Growing up in small-town Minnesota, Bryan Galligos got his start rolling silverware at the place where his mom waited tables for almost 30 years. At 19, he was promoted to server and held down a second job at a bar across town, slinging longnecks and Long Islands. It wasn’t until he landed in Portland in 2012 that he discovered what a difference craftsmanship can make. In the spring of 2015, Bryan was offered a chance to bartend at the Hotel Vintage’s lobby-level Bacchus Bar. “Something in me clicked,” he says. “I felt that I had finally found my calling.” The world noticed, too, featuring Bryan’s creative approach to cocktailing in outlets including ELLE Décor, Food and Wine, Liquor.com, Wine Enthusiast and USA Today. Bryan has a soft spot for Italian drinks: On a night off, he can usually be found savoring a classic negroni—so simple, yet so complex.