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"I picture Scoozi — Larry Adler’s red-sauce joint north of New York City, where Matt Adler worked the line as a teenager and through culinary school — as the archetype Adler aims to preserve: a spot where Saturday and Sunday nights were an event, customers were exuberant, and small theatrical touches (like Larry tossing a splash of limoncello into the shrimp scampi) enlivened straightforward, comforting staples such as chicken Parm and meatballs." - Gabe Hiatt