Chef Antonio Graziano, a recent addition to Mondello, draws inspiration from Sicilian cooking.
Gray tones mute the narrow dining room, which seems restrained considering the high-energy staff.
Joe Landino and his father, Giussepe Landino, originally from Palermo, Italy, recently recruited Antonio Graziano, a true Sicilian chef who has done his rounds at some of the top restaurants in the South Bay. Joe is an amiable proprietor who loves food and works alongside his staff. Although the kitchen doesn't produce its pasta from scratch, it serves premium Italian linguine and penne. The doughy texture of gnocchi blended well with the sage-scented tomato cream and grated Parmesan. However, his ample use of fresh basil carried this dish.