Videos By Montpelier Alive
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The Hippie Chickpea in Seven Days
November, 2018
“Muraco's falafel, made from organic chickpeas, is shaped into small patties and packed with flavor and crunch; he serves it with tahini and yogurt sauce and tops it with chopped scallion and cucumber. Pasta and flatbread are available for kids. Baklava is made by Vania, who works at the front counter and serves food to the restaurant's five tables.”
The Hippie Chickpea in The Bridge
October, 2017
“The first thing one notices when entering The Hippie Chickpea is the tantalizing aroma of spices, cooked meats, and roasting vegetables. In an instant, you are transported from the sidewalks of Elm Street to a languid afternoon in a café on the Mediterranean coast.”
The Hippie Chickpea
in the Times Argus
September, 2018
“The Capital City’s newest culinary offering is more than just a hip joint with a funky name and a Mediterranean menu to match. It is the latest version of a chef with an impressive résumé in loftier positions at some prestigious restaurants in several major cities during the last 20 years. The restaurant owners are ambitious too, hoping to continue to open other restaurants.”
Vince Muraco on starchefs.com
August, 2012
“Vincent Muraco grew up in a large Italian family in Brooklyn, New York, where cooking was a shared passion. And while he got early professional exposure at his family’s pizzeria and bagel shops and alongside his pastry-chef aunt, Muraco’s nearly 20-year career officially began at 17. That’s when Muraco enrolled in the California Culinary Academy in San Francisco—the youngest student to ever be accepted into the culinary arts program.”
Vince Muraco on coastalliving.com
“Seafood pasta from an Italian-American chef who grew up on the coast seems like a natural, predictable choice, but [Vince’s] dish is full of subtle surprises. Take one of the more underappreciated delicacies from the sea, for instance, the braised octopus, which adds a nice heartiness to the dish. With rich Lobster Sauce and salty sea beans, Vince’s seafood pasta will warm bellies on a cool fall day.”