What is that delicious smell coming from your counter?

Those are some of the prepped ingredients for tonight's antipasti—over there we have caramelized onions, broccolini, sautéed carrots, and wild mushrooms.

What are your antipasti designed to complement?

We specialize in wild game and exotic meat dishes—such as wild boar, venison, antelope, and goat.

I adore exotic goats! And you?

My favorites here are our homemade meatballs and sausage. We make hot hero sandwiches with them that are delicious.

Where do the recipes originate?

One of the owners, Anthony, is a third-generation Italian, as am I. All of the recipes are passed down from his family or created by him. The dishes are Italian with a southern influence, mostly—and the menu frequently changes depending on what fresh ingredients he picks up at the market. His wife, Angeli, bakes all of the desserts herself, like Italian cookies and ricotta cheesecake.

How did you end up working here?

I'm friends with Anthony, so when Angeli got pregnant, they asked me to come out of partial retirement to help out. I used to own Il Bistro, but then I sold it to spend time with my six kids after my wife died.

Is your family pretty understanding about the rigors of restaurant work?

I'd say so. I've been in the restaurant business since the '60s, and five of my kids are also in the biz. I love food and I've passed my passion on to them. We love feeding people and socializing, and this is a great restaurant for it; we've got a nice patio, fantastic wine and beer, and a great community that really supports us.