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Casa Tua Spreads The Love, The Lifestyle And The Linguine

By Natalia de Ory | December 16, 2019 | Food & Drink

DSC7713-Edit.jpgOwners Leticia and Miky Grendene

Twenty years ago, Miky Grendene had to open a restaurant. His wife, Leticia, then a new mother, knew their friends and family needed another space—far away from the sleeping baby—to gather for Grendene’s famous cooking and hospitality. Casa Tua (translation: your home) was born and became synonymous with great food, elegant aesthetics and impeccable service. It’s this family philosophy that has helped the Mediterranean-inspired restaurant grow to include a private club, hotel and several locations including Casa Tua Aspen. (The kids are grown too, and are sometimes spotted working the floor during their summer vacations.)

PRINT_casatua_club_diningrm_12765_R1.jpg
The upstairs members club in Aspen

Courtesy_Felipe_Cuevas_(2).jpgCacio e pepe prepared in a Parmesan bowl

Their appetite for expansion has now led them to Paris, where they will open their first international venue later this fall. Grendene partnered with Ori Kafri, founder of J.K. Place Hotel group, for the collaboration. “He always wanted me to do a restaurant inside one of his hotels, but I just didn’t have the bandwidth,” recalls Grendene. “When Paris came along, it was the perfect moment, though, because we are also expanding the club to include not just the Casa Tua brand but also a selection of properties that I’m going to curate personally.”

PRINT_casatua_middlediningrm_12641_R1.jpgThe restaurant’s chef’s table

For the restaurant, Grendene worked closely with interior designer Michele Bönan to create a style that felt true to Casa Tua but was also representative of the French city, sourcing many of the pieces locally at places like the Marché aux Puces. “We always want our places to have a soul,” he notes. The menu will include favorites like nut-crusted salmon and linguine alla Nerano along with seasonal selections curated by head chef Michele Fortunato. “I taste and approve everything,” says Grendene, “but at the end of the day, it’s all about sophistication and simplicity.”



Photography by: Grendenes photo by Michele Cardamone; restaurant photos by Shawn O’Connor; pasta photo by Felipe Cuevas; all photos courtesy of Casa Tua