A spritz-worthy celebration is in order for the Elm City’s culinary world, one very special culinary team, and anyone in the state who can appreciate a well-made pasta dish. Strega, one of the most popular Italian restaurants in Connecticut, recently celebrated a huge milestone: opening a second location right here in New Haven, at 1006 Chapel Street.
Strega built its reputation in Milford, powered by owner Danilo Mongillo, his wife Rosanna Merenda, and the restaurant’s executive chef Raffaele D’Addio. Mongillo speaks of D’Addio as more than a partner but a mentor, responsible for teaching him and his brothers Emanuele and Giacomo how to cook at Il Foro Dei Baroni, which he ran for over 20 years.
Despite standing at the helm of not one but two revered kitchens, Danilo Mongillo made the time to discuss all things city love and Italian tradition.
Meet the man behind your next meal:
An Italian native, Mongillo found himself planted in Connecticut in 2014 following years of service in the Italian Army. “I joined as a volunteer,” says Mongillo, “but by 2005, I was an Alpine Riflemen, and by 2006, I was in Afghanistan on my first tour.” Following his brave service, Mongillo joined Italy’s Ministry of Agricultural Food and Forestry Policies, coordinating “government policy on agriculture, forests, food and fisheries at national, European and international level.”
Fast forward to 2021, Mongillo opened Strega’s first Milford location; just three years after that, he landed in New Haven. “Strega belongs on this street corner,” says Mongillo, “It means a lot to us to be among the big names that define New Haven’s culinary arts.” Simply put, the dining scene Mongillo found in New Haven inspired him. He describes the realm as “honest, healthy, and innovative” and specifically celebrates Geronimo Burger, the pizza at BAR, and the Omakase-style sushi at Otaru (Mongillo is a big sushi lover).
Guests who dine at Strega are met with fabulous fresh food and an atmospheric passport to Italy. Every choice, from the menu to the ambiance, is meant to evoke the traditional spirit of the Italian peninsula, where the talented team at the back of the house calls home. In 2023, the restaurant was honored by Gambero Rosso, the Michelin guide of Italian food. Strega and Chef Mongillo received 2 Gambero Rosso “forks,” the equivalent of stars, and were listed among the organizations’ top Italian restaurants for 2023.
As for the menu, Mongillo calls it “an expression of a season, or a mood, of a trend” and encourages guests to consume a menu, not a dish – metaphorically, of course. We’re only human.
One dish of note is Strega’s boneless duck leg, which Mongillo says is “rolled with Mediterranean herbs and butter, sous vide for several hours, then finished in the oven to crisp the skin. It’s an Italian duck; there are no cherries, no sweet potatoes, no sweet fruit at all.”
As for the other things you won’t see on a Strega menu, Mongillo’s vision is clear and highly faithful to the Italian region. “In Italy, we don’t have chicken parm,” jokes Mongillo, “we also don’t serve penne ala vodka or alfredo sauce, we don’t put chicken on pasta, and we’d never put ricotta in lasagna.”
Pull up a seat at Strega and find a chef with a vision, well-plated dish, and neighbors with appetites.
