The August issue of Maine includes a profile of Jay Villani,
Villani’s decision to return to the kitchen at Local 188 comes after an extended absence, a time he spent opening and maintaining the operations of his other two successful Portland outposts, Sonny’s and Salvage BBQ. Though nearing 50 (which, as he tells me, is like “300 in chef years”) he has grown as a cook, learning new methods and old tricks, and discovering a new appreciation for the art of plating dishes. He has also grown wiser, learning one of the most important lessons in the restaurant world: how to delegate responsibility when necessary.
Barbecue Rankings was recently in town and paid a visit to Salvage.
I greatly enjoyed my visit. These guys are doing things right and Salvage BBQ comes with my stamp of approval.