An Italian chef, Giovanni Passerini, who was working as a sous chef for me for a long time, is the owner of this restaurant. He’s cooking Italian food really, really well. It's more inventive French crossed Italian cooking. I think he has a way with seasoning and combinations that are really nice and he's keeping it up. He's worked so hard for this place for so long and he had great success with it as well. He's still there cooking and I really must say that it's really enjoyable.
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