Media

Read the Des Moines Register Datebook review of Des Moines Restaurant Cafe di Scala. 

Excerpt from the 5/8/14 Des Moines Register Datebook:

"For instance, I had a primi called cappellacci ($22) as my entree. Chef Lemmo is known for his remarkably tender pasta, so this dish for dinner was an easy decision. Cappellacci are stuffed pasta that look like the love children of a tortellini and a ravioli. Lemmo serves four in a bowl with a ladle of red tomato broth, vibrantly green arugula and a gor­geous purple orchid, which is edible. The pasta, stuffed with fresh tomato and ricotta, seemed to melt in my mouth.

"Another dish, the pollo ($23) was heartier and bold­ly flavored. This pollo (chick­en in Italian), con­sisted of a breast half wrapped in prosciutto, pan seared and then liberally seasoned with fresh cracked pepper. On the side were spears of fat asparagus and a creamy thyme risotto.

...

"One more tip: If the server tells you the Lou Ann Italian wedding cake is available, get it. An heirloom family recipe, this nutty, coconutty cake is bonkers-good."

Read the rest of the article HERE.

There was a nice article from Carlos Acevedo in the Tuesday, May 13th edition of The Des Moines Register. 

The Des Moines Register, 5/13/14

The article talks about the cohesion that Chef/Owner Tony Lemmo and Chef Phil Shires have in creating beautiful food. 

Lemmo describes the partnership as an "amazing synergy." Lemmo brings his passion for the Italian cuisine of southern Italy and, of course, all the heirloom recipes passed to him through the generations. Meanwhile, Shires brings the polish of formal training and a "zen simplicity."

This dynamic is apparent throughout the menu.

Read the rest of the article HERE. 

Des Moines Cityview Food Dude's Restaurant and Chef of the Year. Cafe di Scala and Chef Phil Shires. 

Des Moines Cityview Magazine, 1/1/14

"Drastic alteration does not fit Café di Scala’s profile. Customers would be outraged if much changed in these charming historic dining rooms, wrap-around porch or bar. The café still serves only dinner and only three nights a week. They added a monthly brunch service two years ago, but the venue is so popular with private parties that just three or four public meals a week anchors a solid business plan. The dinner menu remains elegantly simple, with just four entrees, three pasta, one soup, three salads and nine antipasti. Less is more here.

"...Bottom line: Café di Scala is my choice as restaurant of the year and Shires as chef of the year."