da Filippo's Autentica Cucina Italiana — Somerville
Owner and Master Chef: Filippo Russo
What country are you from originally, and what inspired you to become a chef?
I grew up in Italy and came to the United States in 1982. The first job I had here was in a restaurant, and with my customers’ encouragement, I decided to open da Filippo’s.
When did your restaurant open and what kind of food is served?
When we originally opened da Filippo’s in 1988, we started out as a pizzeria, with the intention of one day becoming a fine dining restaurant. In the pizzeria we served American-style Italian cuisine. When we switched over to fine dining, we decided to create authentic Italian-style dishes.
What is unique about your recipes?
Many of them come from my family, especially my mother. Others are traditional recipes from my hometown of Carini. Some, of course, I have developed on my own.
How do your dishes stand out from those of other restaurants?
We serve authentic Italian dishes that are not easily found in other area restaurants. For example, instead of doing the usual black linguini pasta, we do a cuttlefish risotto. We also serve small octopus, called baby octopus.
What are some favorite dishes?
The arugula fritters. I originally used cardoons, but they’re seasonal and not always available. When we didn’t have them on the menu, people would complain. So, I experimented and started using arugula. Now, it’s the most popular item.
Another popular entree is snails in a light sauce. It’s made the same way as it is in my hometown. We have a lot of European customers who highly enjoy this dish.
What is the general atmosphere of the restaurant?
In our restaurant, you’re not going to be rushed. We don’t plan to turn the table two or three times in a night. And that’s part of the culture of fine dining, as is white linen tablecloths and napkins.
Spain 92 — Raritan
Co-owner and Chef: Manny Feijoo
What country are you from originally, and what inspired you to become a chef?
I came to the United States from Spain 35 years ago. Back home, I worked in my family’s restaurant and when I came here, I started working in a Spanish restaurant in Newark. I learned a lot while in the kitchen.
When did your restaurant open and what kind of food is served?
My business partner, Sergio Seijas, and I opened Spain 92 in 1992. We knew each other in Spain and also worked together in a restaurant in Newark for years.
What is unique about your recipes?
Most of my recipes come from my family’s restaurant in Spain, so they are family recipes. I buy most of my ingredients at a market in Newark, and some of the produce and spices are shipped in from Spain. The most important ingredient is the rice.
How do your dishes stand out from those of other restaurants?
I use my own recipes and authentic ingredients. And all the dishes are made with love.
What are some favorite dishes?
The most popular dish is the paella, as well as the mariscada.
What is the general atmosphere of the restaurant?
It’s a casual, family place. When people come to our restaurant, they feel like they’re coming home. Many of the people who come in have been coming for years and years, some for all 28 years. We’ve made a lot of friends and they are like family to me.
Café Emilia — Bridgewater
Head Chef: Agim Syla
What country are you from originally, and what inspired you to become a chef?
I was born in Albania and had to leave because of the war. When I moved to Switzerland, I started working in a restaurant as a dishwasher, then moved on to making salads before becoming head chef. I came to the United States in the mid-90’s for a better life.
When did your restaurant open and what kind of food is served?
My family opened Café Emilia in 2001 and I’ve been working here since the beginning. We serve Italian food.
What is unique about your recipes?
It’s a mix of recipes I learned in Switzerland along with working at another restaurant in Elizabeth. I also develop my own one-of-a-kind recipes for specials.
How do your dishes stand out from those of other restaurants?
I always try to find the highest quality ingredients to make sure the cuisine is always perfect. Also, our portions are always plentiful, and people usually end up taking food home. No one ever leaves hungry!
What are some favorite dishes?
The veal chops, veal parmigiana and chicken parmigiana are the most popular.
What is the general atmosphere of the restaurant?
Even though it’s a fine dining restaurant, we want to make you feel like you’re home. Everyone who comes in is greeted by two or three people and our service is always very good. We have many repeat customers who come every week at the same time and sit at the same tables.