Angela Condello's restaurant, Epiphany, is synonymous with her inspiration. Her father Vincent owns a large gourmet market and, from her youth, cultivated in her a deep appreciation for fine food and wine. Condello always enjoyed other eateries while secretly meditating on how she could improve them, as most people do. Unlike most, she rose to the challenge and opened her own space, calling this decision, and thus the restaurant, her Epiphany. Condello strives to create a perfect balance, boasting not only the typical Italian menu but a selection of fiercely independent dishes and a wine list worthy of her expertise, featuring a vast array of Italian varietals. The care and diversity apparent throughout are representative of Condello's own personality and passions while leaving room for constant evolution unto the perfection she strives for.
Raul Dominguez brings an eclectic mix of cultures to his position as Executive Chef at Glen Cove eatery Epiphany. Upon finishing culinary school in his native Ecuador, Dominguez began anew in America, willing to start at the very bottom in pursuit of a better life. He worked under the top French and Italian chefs in Manhattan, whom he calls his greatest influences. Italian cuisine, in fact, has become his expertise (he is never without shallots or Parmesan cheese) and serves him well in his hard-earned position. At Epiphany, Dominguez infuses the primarily Italian menu with hints of the French of his training and the South American tastes of his youth to create a mix of traditional dishes and exotic fare. CLICK HERE TO POST YOUR COMMENTS
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