When the global pandemic first hit worldwide, many businesses were forced to close up shop, making it difficult for anyone looking to make a living to get by. However, thanks to protocols, many were able to stay afloat. When the vaccines were rolled out, people started to get back on their feet. Adapting to the new regulations, entrepreneurs continued their pursuits, including Chef Andrew Molen.
In Ludlow, Vermont, renowned Chef Andrew Molen opened the Italian steak house Alta Tuscan Grille, which is located beside the big ski resort Okemo Mountain, operated by Vail Resorts Management Company. “What we are looking to do is to be one of Vermont’s first formal dining rooms that allows you to come and still be casual and enjoy your meal,” said Chef Andrew.
Alta Tuscan Grille is built with a professional atmosphere that boasts some of the most delicious food in the state. To help establish the restaurant, Andrew Molen partnered with Troy Caruso, a developer who visited Ludlow five years ago. He instantly fell in love with the town. Troy immediately envisioned building an extraordinary culinary destination for the locals and the seasonal visitors from New York, Connecticut, Boston, and New Hampshire.
Visitors will be apt to try everything. The appetizers already include some of the most delicious and filling selections: big wedge salad, chopped salad, parm truffle fries, crispy pancetta Brussel sprouts, minestrone soup bowl, tomatoes & buffalo mozzarella, shrimp cocktail, and Alta meatballs.
With an incredible appetizer menu, customers don’t have to worry too much about being too full as the meat, pasta, and main dishes tend to water the mouths of even the most stuffed. In addition, each meal is complemented by the most enticing of sauces, including chimichurri, red wine sauce, peppercorn, and romesco.
The Alta Tuscan Grille was inspired by the cuisine and culture of Italy’s Apuan mountain range and brought Ludlow, Vermont, a diverse menu highlighted by many Tuscan staples. While it already offers the finest cuts of beef, pork, and veal and the freshest and most exclusive fish available, Alta strives to marry a classic Italian restaurant, an American steakhouse, creative cocktails, and an environment that pays homage to the surrounding local region.
Chef Andrew Molen takes after his mother, a successful New York restaurant owner. He developed a passion for the culinary arts and hospitality industry at an early age while working for his family restaurant, Samalita’s, which became the basis of the family workbook he is working on.
Intent on carving out his own niche amid the competitive marketplace in New York, Andrew transitioned out of the family business, making a significant impact in leadership roles for some of the finest restaurants in the Big Apple, including Insieme in the Michelangelo Hotel, Chez Josephine, Southgate Restaurant in Jumeirah Essex House, the Plaza Food Hall in the Plaza Hotel, Sunset Beach of AB Hotels, the London Hotel’s Restaurant Gordon Ramsay, Jean Georges’ Topping Rose House, and Todd English Enterprises.
Chef Andrew Molen is a dedicated and passionate individual in the restaurant industry, elevating the dining experience with quality service, atmosphere, food, and wine that intermingle with unrivaled customer experiences for local, business, and tourist clientele. He continues to exercise his passion and expertise with his latest venture, leaving a significant impact through Alta Tuscan Grille.
