Jethro Loichle Executive Chef at Ristorante Massimo, Portsmouth, NH.
Born in Millstone, New Jersey, Jethro Loichle’s passion for food began on his family’s five acre farm. There he learned the fundamentals of planting, growing and cultivating various types of produce and learned the craft of preparing and bringing food from the garden to the table. At the ripe age of 14, Jethro began working at a local restaurant in his hometown; intrigued by the chef’s creations in the kitchen and inspired by their camaraderie, Jethro decided to begin a career as an apprentice chef and quickly absorbed everything his mentors taught him.

Jethro has always had a love for New England and its four seasons. Growing up, his family vacationed in New Hampshire and Maine and he became fascinated with seeing lobstermen retrieving their catch and the different seafood that is available in New England.  From meats, fish, produce, cheeses and everything in between, the selection that is readily available from local artisans here on the seacoast is unsurpassable. In 2000, he decided to move to the area he enjoyed so much and settled in Portsmouth. For the past 5 years, Jethro has been the highly acclaimed Executive Chef at Ristorante Massimo, in historic downtown Portsmouth, NH.  Jethro’s harmonious approach to flavor, intuitive cooking ability, and wealth of culinary knowledge remain a source of pride and constant amazement to Ristorante Massimo’s staff and guests alike. Jethro is described as someone who spends every waking moment of his day thinking about ingredients, creating dishes, preparing food, and delighting guests.

Always humble, Jethro has been the recipient of numerous regional awards and has been recognized by the areas culinary world’s most respected members. The famed Mary Ann Esposito, host of the longest running cooking series, Ciao Italia with Mary Ann Esposito, recently said “It is always a pleasure to enjoy a fine dining experience at Ristorante Massimo. The ambiance and hospitality match the delicious fresh seasonal foods that are always expertly prepared, innovative but not pretentious. Definitely a must when you want to savor good Italian cooking as it should be.”

Billy Costa, Host of TV Diner awarded Ristorante Massimo with a Platinum Plate, the highest rating given. Along with the award Billy said that Ristorante Massimo is “serving up some of the most authentic Italian cuisine TV Diner has ever tasted” he goes on to say; “This is the most Romantic restaurant on God’s green earth”.

Portsmouth Herald  says "The whole experience of this restaurant engulfs one into a gourmand's opera, a seamless, harmonious composition of atmosphere, service and fine Italian cuisine rooted in local New England ingredients… Impeccable service, creative dishes at Ristorante Massimo…This restaurant should be at the top of your list. It’s relaxing, tastefully decorated, and delightfully romantic.”

True to character, Jethro is always challenging and pushing himself to forever expand his creativity. Last fall, Jethro introduced a bistro menu featuring 3 courses for $29.95. The response was far greater than he could have anticipated.  The bistro menu is back and he will be focusing on various Italian regions- “A Taste of the Country Side” to bring to the table right here in Portsmouth, NH.   www.ristorantemassimo.com

Thursday Evenings Bistro Night, A Taste of “La Campagna” - Italy’s Countryside
 
Three-course prix fixe
$29.95

Antipasti

Choice of:

Torta di Granchio
Panko-crusted Peekytoe crab cake served with smoked paprika aioli
and sherry glazed bell pepper relish; garnished with micro arugula

Brodo di Polpette
Italian Wedding Soup with petite Kobe Beef meatballs, rich brodo and
garnished with barley, spinach and a Parmigiano crisp

Anatra Grigliato
Grilled Mallard duck breast served with sautéed Andouille sausage, red bliss potatoes
and snap peas; finished with a Bing cherry agro dolce

Entrée

Choice of:

Salmone Arrostito
Pan-roasted all-natural Loch Duart salmon served with butter-poached leeks,
potato purée, chive burro bianco and salmon roe 

Brasata di Manzo    
Chianti braised beef short rib crusted in Gorgonzola Dolce served with
caramelized parsnip and crispy shallots

Pollo e Mele
Lemon-thyme rubbed roasted half chicken with herbed potatoes, baby carrots and
roasted Lady apples; finished with natural roasting juices
 
Dolci

Choice of:

Calzolaio
Roasted Bartlett pear cobbler with house made peaches and cream gelato

Tiramisu
Rum-espresso soaked lady finger cookies layer with mascarpone cheese custard and dark cacao
 

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