Chef Marc Marrone had a plan, to open his Italian restaurant - Italian Graffiti Modern Osteria - in Las Vegas in 2019. Instead, he opened it last month in Salt Lake City.
The space for Italian Graffiti — in what used to be a California Pizza Kitchen — is 5,000 square feet and seats 125 people. That sounds big, Marrone said, but “if you look at the floor plan, the restaurant is laid out with the majority of the seating as U-shaped banquettes, which allow for a tableside experience.”
He said it wasn’t necessarily “my nana’s technique versus another grandmother’s technique. … Really, it’s understanding the purpose and the soul, and the why behind making something, and the feeling you get when you make it. I’d ask my nana, ‘What’d you put in this? How much salt?’ And she’d say, ‘I don’t know, just ‘til it tastes good.’ And I’m like, got it!” he said with a laugh.
“And all of a sudden, you have three-and-a-half pounds of meatballs to serve out to your family,” he said. “A lot of these dishes are rooted in necessity, but also then what developed from that was, ‘How do I make this taste good?’” Those peak late-summer tomatoes were jarred, and now serve as the base for the restaurant’s marinara sauce, Marrone said. That sauce is complemented by their sourdough and baguettes, which are baked in-house, along with fresh pasta, which is prepared from scratch and extruded daily.
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