From the Alps to the Islands… Explore the classic tables of Sicily, Piedmont, Trentino and Campania. Mangia Qui prepares meals with fresh, locally grown, farm-raised produce and meats, as well as imported gourmet comestible items. Fresh fish is selected daily with attention paid to environmental concerns.
Mangia Qui & Suba celebrate old-world methods of cooking that are reflective and respectful of the culture and region of which the food hails. We embrace fair trade, environmental, and economic sustainability. We do this, with you in mind, as well as the health of our planet.
Mangia Qui offers an ever-changing menu based on seasonal items and the whimsy of Chef Qui Qui Musarra. We also offer a wine list highlighting ancient varietals, reserve bottlings and food-friendly selections. The bar hosts and impressive lineup of spirits, grappas, sherries, and specialty cocktails.
We invite you to join us in experiencing a taste of Europe.


Suba is our Spanish Tapas bar located on the second story. We offer a variety of Spanish Tapas as well as select entrée features. In addition our bar hosts our house made Sangria, herbal and fruit infusions and Spanish and Portuguese wine and spirits.
Tapa means “lid” or “cover” in Spanish. There are several explanations for the etymology of “tapa”: A commonly cited explanation is that an item, be it bread or a flat card, etc., would often be placed on top of a drink to protect it from fruit flies; at some point it became a habit to top this “cover” with a snack. It is also commonly said that since one would be standing while eating a tapa in traditional Spanish bars, they would need to place their plates on top of their drinks in order to eat, making it a top.
Some believe that the name originated sometime around the 16th century when tavern owners from Castilla-La Mancha found out that the strong taste and smell of mature cheese could help disguise that of bad wine, thus “covering” it, and started offering free cheese when serving cheap wine.
Another popular explanation says that the king Alfonso XII stopped by a famous venta (inn) in Cádiz (Andalusian city) where he ordered a cup of sherry. The waiter covered the glass with a slice of cured ham before offering it to the king, to protect the wine fromthe beach sand, as Cádiz is a windy place. The king, after drinking his wine and eating the tapa, ordered another sherry “with the same cover”.
We invite you to try a taste of Spain and, most importantly, to have fun!




Born to Cook, Born to Please, Born to Amaze

The key ingredients of a successful and masterful chef are experience, innovation and a dedication to honor one’s heritage. Chef Qui has the perfect combination of a strong Italian family, culinary diversity and creative bent to present unexpected surprises in every dish. Her ethos is to practice sustainability, buy local and organic, fresh in-season ingredients and support the farm to table approach by personally selecting all foods that enter the kitchen. Professionally unrivaled, in-demand and always on the cutting edge, her approach to creating perfectly presented and palate-pleasing Italian and Mediterranean cuisine is due to her innate unique style and keen eye to detail. Suffice it to say, that her talents provide diners the least expensive way to travel the world. Always on the floor to get feedback, her wit is knife sharp, so be prepared for a show of shows as she offers you the finest of culinary adventures.

From studying Spanish literature at Vassar College in New York, to earning a degree in Political Science at Marymount College in New York City, it was the Culinary Arts degree from the Culinary Institute of America that rang the dinner bell. Upon graduation, she was cheese buyer at the first Dean & Deluca location in New York City, followed by an apprenticeship at the Caribe Hilton in San Juan, Puerto Rico. From there she held executive chef positions at some of Spain’s finest restaurants, before heading back to stateside where she spent years as chef for several of Washington, D.C.’s best dining establishments. After a lengthy stint as personal chef onboard a private yacht that cruised from Mexico to Panama, she returned again to open Pasta Art at the Broad Street Market in Harrisburg, Soon thereafter, she landed at Mangia Qui and the rest is history which is still in the making.



Staci is the finishing touch and garnish to Mangia Qui and Suba. With lengthy restaurant management experience from Seattle, to Washington, D.C., Philadelphia and Phoenix/Scottsdale, Staci is a wine lover, food devotee, locavore and sustainable junkee, bookhound, writer of checks and rafter of rivers who is  always on the lookout for the minute details necessary in providing a successful and immensely memorable experience. Matching the perfect wine or cocktail to your meal is always on target, and yes, she remembers your name.



The Blur of Art and Science Perfected

Imagine life in Brasil. Explosively wild and wonderful, those who are fortunate to be a native realize that Brasil is the definition of living a full-color life. Gently stir in the indigenous flavors, ingredients and zest for the best, and the result is Chef Elide Hower. Never understated, always beaming with joy, she continually creates signature-quality desserts that are as important as the entrees. Also widely recognized for her artistic talents in acrylic, oils, and murals, everything she creates utilizes art and science in tandem with her passion for excellence. Taste any of her desserts, and you will have a strong desire to try them all. And, soon, you too, will dream in living color.

272 North Street, Harrisburg, PA · 717.233.7358