No one was surprised when Salvatore attended the Culinary Institute of America, followed by an externship at the exclusive Caf’e des Artistes in New York.
Salvatore owner/chef says his cusine is described as “Italian without borders”- with French , Asian, Mediterranean and Latin influences.
Using only the freshest, predominantly organic ingredients, the menu’s updated frequently to keep it seasonal.
“ I’m very passionate about food and believe as a chef that I’m never more important than my ingredients”, says Salvatore.
Traditional Italian chicken, veal and fish are always offered, and the restaurant accommodates special request.
The bar uses fresh, muddled ingredients to make drinks, and suggested food and wine pairings are always on the menu.