The scene behind the counter at Cascone’s Grill in the River Market on Saturday mornings fits somewhere between Vivaldi and vaudeville. Playful, exuberant and precisely timed.
At the center of it all – pacing in front of two gas-fired grills and cracking wise – is Frank Cascone, burnin’ and turnin’ up to a thousand eggs, 200 pounds of hash browns and 60 pounds of bacon or Mendolia’s Italian sausage.
For most folks, there’s a stack of thick, amply buttered slices of Italian toast and sometimes a pancake or two, and maybe a dish of marinara on the side.
“If your idea of breakfast is a jog and a power bar,” says Cascone, “this ain’t it.”