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.
Nathan has a simple rule for good bartending: hospitality first. Starting at the age of 16, Nathan worked in restaurants in nearly every role, from bussing to management, before realizing that his place was behind the bar. He was drawn to the energy of it all, but also the call to create memorable experiences for guests.
There's something satisfying to Nathan about working to master the craft, and then sharing that passion with people who sit down to order. He followed his drive to leading bar programs across the country, including Hard Rock Café Orlando, LA's Umami Burger and Bible Club here in Portland, before joining on to run the beverage side of Il Solito and Bacchus Bar in 2018. And though he's a whiskey guy at heart, a well-executed pineapple daiquiri ranks as his favorite cocktail. Refreshing and surprisingly complex: what more could you want?