A family business

I started my restaurant career in Europe at the age of 18. I had a restaurant in Germany that's still in the family - my brother runs it. I brought the recipes to America. My favorite dishes to make are my own creations and specials such as Eggplant Alla Nonna, Pasta Amore, Dion Scarpiella, Risotto scampi e zafferano (Saffron Shrimp Risotto), and Chicken, Veal or Eggplant Vigneto. Specials change frequently, so come back often.

Funny story about Eggplant Alla Nonna. One day I didn't know what to eat . I was in the mood for eggplant but wanted something different. I was craving avocado, too. I took layers of eggplant, sliced avocado, ricotta cheese, spinach and sausage. I got two bites! I brought it to the bar and everyone tried it.

When it comes to cooking, it's only family in the kitchen - my wife, Valbon, and I. My son, Dion, 12, is often here and helps, too. He answers the phone, washes dishes etc. (but only after his homework is finished).

— Dino Gjokaj

 We use mostly local products and most of it is organic. As a customer, you can come in, close the menu and tell us what you are in the mood for and make your own dish. Add or eliminate anything from a dish - people have different needs and tastes. All our food is made-to-order.