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La Scola Italian Grill
5375 Airport Highway
Toledo, OH 43615




Sunday & Monday5pm-9pm
Tues Wed Thurs 5pm-10pm
Fri and Sat 4pm-11pm

Happy Hour 

Sunday-Thursday 5pm-7pm

Friday - Saturday 4pm-6pm

Hungry Hour

Sunday-Thursday 5pm-7pm

Friday - Saturday 4pm-6pm


Chef's Page


What does it mean to be a chef-driven Restaurant?

It means the flavor comes before food-cost. A great pan sauce overrules a cost benefit analysis.
It means the people that wear the chef coats are in charge.
We put our passion into our food and you can taste it.
Learn more about our executive chef and pick up a few cooking tips for your own kitchen.

Moussa Salloukh

Moussa, partner of La Scola, was born in Zahle, Lebanon. He moved to the United States with his family and grew up working in the family restaurants. This gave him the opportunity to learn the true art of service from busing tables to operating the business. Moussa followed in the footsteps of his father Faouaz. At the age of 21, he owned and operated Moosey's Downtown Café. After that, he held management roles at several local establishments.


We Buy Locally Sourced Ingredients

Turkeyfoot Creek Creamery


All Natural, Handcrafted Artisan Goat Cheeses.

Wauseon, Ohio

At Turkeyfoot Creek Creamery, we take pride in knowing that every drop of milk that goes into our cheese is derived from the natural forages that our goats enjoy on our farm.  Our cheeses are farm fresh products that are hormone free and perservative free!

Strachn Bakery


Handmade Fresh Baked Ciabatta and Italian Breads.

Toledo, Ohio

Strachn Bakery has been a family owned and operated business since 1976.  We started the business in Michigan, and then moved it to Toledo, Ohio in 1985.  We at Strachn Bakery strive to make the best products by only using the finest, and freshest ingredients.

Fresh Local Produce


We buy from local Toledo Area Vendors.

Fresh Markets & Gardens

Al Peake & Sons Food Service is a 3rd generation family owned and operated food supplier. Our staff takes pride daily to guarantee you the highest quality and honest pricing in the industry. 

We also source locally from our good friends at Monettes Market, the downtown farmers market, and Riehm Produce Farm...


Recipe of the Month

"Milk-Braised Pork Shoulder"


PREP TIME: 1 hour

COOK TIME: 2 hours



Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.

Preheat the oven to 375 degrees F.

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.


  • 2 tablespoons coriander seeds, toasted
  • 2 tablespoons cumin seeds, toasted
  • One 4-lb boneless pork picnic shoulder, sliced in half along the grain
  • kosher salt
  • Extra Virgin Olive Oil
  • 1 Fennel bulb, sliced
  • 1 large Onion, slided
  • Pinch crushed red pepper
  • 4 cloves garlic, smashed and finely chopped
  • 2-inch piece of fresh ginger, peeled and finely grated
  • 2 cups dry white wine
  • 1/4 cup dijon mustard
  • 3 bay leaves
  • 1 bundle fresh thyme
  • 3 to 4 cups chicken stock


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