An interview with Chef Alberto Morello:

Who or what inspired you to start cooking?
My mother, aunts and cousins in Italy.

What is your signature dish?
Spaghetti alla Bottarga di Trapani (bottarga is salted, cured tuna roe - a true delicacy).

What is your favorite seasoning?
Thyme, because of its versatility and the way it brings out flavors, as well as tarragon and fennel seeds.

What three ingredients do you always have on hand to cook with?
Good quality extra virgin olive oil (like our own restaurant's label), tomatoes and garlic.

What is your most versatile cooking utensil or gadget?
The mandoline.

Who does the cooking at home?
Either my wife or myself (when we're actually home!).

What drink would you recommend to accompany your recipe?
A crisp Sicilian white, like the Insolia/Chardonnay blend by Maria Costanza (2002).

What is your cooking motto?
Keep it simple. Focus on fewer, quality ingredients. I don't like "palate overload."

What is the greatest compliment you've received for your cooking?
The greatest compliments are those we receive daily from happy, satisfied customers. Sure, I could drop many a celebrity's name here, but won't. What really counts is the positive feedback and appreciation for what we do on a daily basis. It really feels good to see diners truly enjoying good food, wine and company, like we do in my native Italy.