Chef Mark Militello returns to Josie’s Ristorante in Boynton Beach

James Beard Award Winning Chef Mark Militello has returned to Josie’s Ristorante in Boynton Beach as a consultant and is working with the ​​owners to open a new restaurant concept.

Located in the Riverwalk Plaza, Josie’s has been a Boynton Beach staple for more than 20 years, primarily serving a great assortment of Italian cuisine, as well as seafood. The Grouper with crab and scampi truffle sauce, for example, is a “must-have’’ on the seafood side.


Pastry Chef Ashley Roehrig’s 16-layer chocolate cake and bananas foster bread pudding each are customer favorites

“Kind of traditional Italian with a twist on modern dishes,’’ said Executive Chef Sebastiano Setticasi, whose family owns the eatery, describes the Josie’s menu. “We’re not based toward Italian food. We’re starting to serve more a variety, including some Asian cuisine with a twist.’’

But not too many twists.

“People like simple things,’’ said Setticasi, who doesn’t subscribe to the “If it ain’t broken don’t fix it,’’ philosophy.

“We’re trying to learn and improve all the time,’’ Setticasi said.

That’s where – in part at least – where Militello’s return comes in.

Militello is sourcing the freshest local seafood, exotic mushrooms from The Mushroom Guy in Fort Pierce and the finest meats from Pat LaFrieda in New York City.

Chef Mark Militello (The Buzz Agency)

“I’m so pleased to be working with Josie’s and the family that owns it,’’ Militello said. “Soon we’ll be able to talk about a new restaurant concept we are developing.’’

Militello is a member of the famed “Mango Gang, a group of Miami area chefs who revolutionized the South Florida dining landscape in the late 1980’s with their flavor-forward food sensibility that married modern and classic cooking with chef-driven menus that changed daily and showcased tropical fruit, regional vegetables and fresh local seafood.

In addition to the James Beard Award for “Best Regional Chef” in the Southeast, he received two “Golden Dish” awards from GQ magazine and a “Distinguished Restaurant Award” from Conde Nast Traveler.

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