Our Italian Family

The cooking styles of my parents made for an amazing young life where food was always a priority and even a lesson. The traditional Italian cuisines of my fathers side, Curreri (Sicilian), and my mothers side, Ruggeri (Abruzzese), directed my life and the lives of my current family.  Memories of Sunday marathon dinners, the neighborhood kids lined up for my Nunna’s pizza, and the simple fact that our day–every day–revolved around meals, helped keep my priorities in check.  Food took precedence over everything and unknowingly set my future in motion.  As a child, I was forced to be a part of the kitchen. I always remember the preparation had to be perfect…the ingredients the freshest.  Growing up with uncles and cousins who owned restaurants, delis, and even Italian nightclubs allowed early insights of the business and give me a head start on my path as a chef and restauranteur.  I was a general manager of a famed Little Italy eatery while in college in the late 1980’s and was groomed by each brother in their respective roles in the business. These experiences gave me the ability to combine my family’s cuisine and open my own restaurant creating a unique environment that is true trattoria: a traditional family owned and family operated restaurant in a beautiful, romantic, and comfortable setting where our guests are cared for and even loved as family.

– Sammy Curreri, Chef & Owner