Who’s your chef?
Daniel Hubbard, executive sous chef at Double Zero Napoletana shares the must-eat dish on the current menu, one food item he's obsessed with and more in this edition of "3 questions with."
Who taught or inspired you to cook?
My grandmother. My father was a professional baseball player for the Atlanta Braves. He was gone often and as the youngest child, my grandmother always had me in the kitchen with her. That's how and where I learned my base knowledge of cooking.
What’s one food item you cannot live without and why?
I have an obsession with crispy, crunchy dill pickles. Maybe it goes back to my southern roots, but anything is good with dill pickles. They’re great as pickle spears, relish and on sandwiches—as long they’re cold. Hot pickles are disgusting.
When people dine at Double Zero Napoletana, what’s the must-order dish?
Guests must order our scallop appetizer. It was voted one of the top ten winter dishes to try in Atlanta. It has a great balance of flavor from the sunchoke puree that we put on the bottom to the bitter radicchio that’s mixed with a little pancetta, golden raisins and corn. Plus, you get a nice buttery flavor from the scallops, which we pan sear in a cast iron pan to get them really crispy on the top. It’s one of those dishes that hit every flavor component.
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