How does Tony Mantuano come up with his menus?
That’s the easiest thing to do. We travel to Italy a lot; we’re so inspired by so many different regions. Good Italian food in this country has been so popular for so long, but yet you keep finding more and more regionally. The cuisine of Molise, of Calabria, of these regions that we haven’t even begun to scratch the surface — there’s just so much inspiration. You just try to see what’s missing in the market, and you try to do something that you feel passionate about. Hopefully, it all works and people show up, and you like what you do.