In the Seminara family, traditional roles were reversed. It was Francesco who did the shopping and cooking. Leda remembers helping him in the kitchen from an early age. Giuseppa was the bread winner as a milliner creating the hats that were so prevalent in those days. When you visit the restaurant you will find some of her finest creations adorning the walls.

The families migration from Sicily to Tunis, North Africa, and finally to America created a heritage of traditional Sicilian cooking spiced with a touch of Middle Eastern influence. Francesco was well known for his multi-course meals which might include such dishes as: "Pasta con Sarde" (a mix of sardines raisins, pine nuts and fennel poured over bucatini pasta) in honor of St. Joseph’s day; or a baked pasta dish of ziti layered with fried eggplant, mozzarella and sauce. His signature dish, for extra special occasions, was split lobster tails topped with chopped tomatoes, parsley and a drizzle of extra virgin olive oil. And let’s not forget the stuffed artichokes (we often did until someone checked the pots in the kitchen).

David and Victoria (both graduates of the prestigious Culinary Institute of America) have created a unique mix of traditional family recipes and new variations which, while utilizing ingredients not available in Sicily, still capture the heart and soul of it's culinary tradition.