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The History of Semolina
In 1990, three energetic and creative chefs, Hans Limburg, Gary Darling and Greg Reggio, joined together to form an experienced culinary and restaurant development team. The company's mission was clear: To develop and operate unique restaurant concepts and to provide a wide array of consulting services to the industry.
One of their first conceptions was Semolina. The concept was casual and contemporary and devoted to the wonderful world of pasta. The first location in Covington, Louisiana opened in August 1991.
The idea for Semolina was to take pasta and create a totally sensational taste experience. Their bold approach to cooking resulted in the inspired combinations of flavors, textures and colors that are found in every dish Semolina offers.
Semolina has received national recognition from the respected industry publication Restaurants and Institutions and was named “Hot Concept” in a special report by Nation’s Restaurant News. The Louisiana Restaurant Association named Taste Buds - Restaurateurs of the Year in 1994.
|Spinach & Artichoke Quattro Formaggio
A creamy blend of spinach, artichokes and four cheeses baked and surrounded with crisp garlic crostinis.
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