With three decades of culinary expertise, this Brooklyn-born chef and Culinary Institute of America graduate has honed their craft across New York, Las Vegas, and San Diego. Their diverse background spans from upscale establishments to neighborhood favorites, creating a menu that beautifully bridges sophisticated techniques with cherished family traditions—like the beloved Millie's Meatballs, a tribute to the chef's grandmother that can be enjoyed as a starter or paired with spaghetti as a main course.

The restaurant is currently undergoing an exciting transformation into a 128-seat destination featuring multiple distinct areas: a welcoming main dining room, a lively bar, an outdoor patio for al fresco dining, and an intimate semi-private pizza room.

At the heart of the kitchen sits a Wood Stone Pizza oven, where handcrafted pizzas are created using the chef's signature starter, all within a thoughtfully designed space that embodies warmth, comfort, and genuine hospitality.