Tyler Fenton, at 25 years old, is a primarily self-taught restaurateur. He loves to experiment with new ingredients, both in the kitchen and behind the bar. As a result, his menu at Reilly Craft Pizza & Drink remains dynamic as Tyler constantly strives for culinary perfection.
My mother came from a family with lots of strong cooks … I remember learning how to make meatballs with my mom.
What is the first dish you ever learned to make?
I learned how to make cioppino, a seafood-based stew, when I was pretty young. My family had a holiday tradition where we did a head-to-head soup-making competition, and I volunteered to compete in it. I think I ended up making that soup every year for the next 10 years.
What ingredients are you excited about working with this spring?
I’m always happy to see asparagus. I love asparagus. It’s an ingredient you can use both cooked and raw, though most people are used to only having it cooked. If you’ve only ever had steamed asparagus, you are missing out!
REILLY CRAFT PIZZA & DRINK / REILLY BEER GARDEN
101 E. Pennington St. 882-5550. reillypizza.com. Kitchen: Mon.-Thurs. 11 a.m.-10 p.m., Fri. 11 a.m.-11 p.m., Sat. noon-11 p.m., Sun. noon-9 p.m. Beer Garden: Mon.-Thurs. 3-11 p.m., Fri. & Sat. 3 p.m.-12 a.m., Sun. 3-9 p.m. Reservations accepted. Modern Italian restaurant featuring artisan handmade pizzas and craft cocktails.