But when the chefs hit Houston together for the Southwest Foodservice Expo at the George R. Brown Convention Center, they were all smiles when stopping at Stella Sola on Sunday night for suckling pig, the house-cured meat market plate and amberjack crudo with a bottle of Domaine Herve Sigaut Chambolle-Musigny.
After meeting Stella Sola chef de cuisine Justin Basye and managing partner Dave Poss, the Voltaggio brothers tweeted their appreciation for the meal. Michael lauded "great food, great technique, solid, thoughtful cooking, thank you for that!" Bryan concurred, "meal was great. Suckling pig was on point!!"