Trattoria is Italian for factory; fresco means fresh.
"Fresh from the factory," explains Israel Padilla, owner of Trattoria Fresco and a Chicago native whose family has been in the restaurant business for decades.
Israel has worked in restaurants since he was 9 years old and his dream has always been to own and operate his own restaurant.
"I want to leave people with a taste for original Italian food," says Padilla "I like taking recipes I have been taught and adding my own touches to them."
The offerings at Trattoria Fresco are numerous. Lunch items feature dishes such as Grigliate Mista, which is grilled octopus, calamari shrimp served in a light balsamic vinaigrette. There's also Vongole Gratinate, which is baked clams seasoned with Italian herbs and spices.
Dinner entrees, listed in Italian as Entrate di Pranzo, range from grilled prime New York steak to grilled prime veal chops and more. The restaurant features eight pasta types, four homemade pastas, seven sauces and seven sides.
Trattoria Fresco's best seller so far is the Alla Pescatore, which is linguine that's spicy. It has scallops, mussels, shrimp, clams and calamari.
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