He was born in Long Island and grew up largely in Stonington, Connecticut. Both are jovial but unrelenting perfectionists.Įven so, Rigolini’s style is unique. Both take things from opposite ends of the world and collide them into dishes with bold flavors. Rigolini’s cooking has enough similarities to Porytko’s that the transition to a Misfit with him behind the wheel has been seamless. Porytko says he may start experimenting with moose and bear meat as the restaurant continues to get its sea legs. For dessert, get the pistachio Neopolitan with pistachio cream, candied pistachios and brown butter ice cream. The large plates are robust indeed, with the elk sauerbraten with confit red cabbage, sweet vermouth dressing and pumpernickel dumplings being enough to fill folks up into the day after. READ: A Closer Look at Misfit Snackbar and Middleman’s Latest Creationsįood-wise, it’s essential to start with the spelt pelmeni with smoked pork pate and tarragon bearnaise. “We still wanted to evoke that punk spirit that Middleman has.” The cozy and the bellicose interplay is evident from the wallpaper down to each dish. “I wanted it to have the impression of a place that was once great - kind of pre-fall of the Berlin Wall,” he continued. The interior was designed and built out by Middleman owner Jareb Parker, with the aesthetic blending classic Ukrainian iconography with more aggressive elements. “When it’s snowing, I want it to be the only place you think of going,” said Porytko. While the plates can be big, masculine affairs, Molotov is downright snug.
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