Here at the Anytown, John Gastro set out to fulfill a dream of the last 34 years. The original structure is still incorporated into the restaurant's current design: bar paneling, banquette benches, tables, and even the cutting boards used to serve the salumi platters.
Chef John Gastro put together a stellar team to run the rustic Italian kitchen which harkens back to Italian trattoria fare with a casual ease that keeps the room buzzing from morning to night. Chef John Smith flew in from Berkeley, CA to man the salumi program. Mary Duvalle, an artisan baker from Bordeaux arrived to make his delectable artisan breads and is charged with running the pastry/gelato program.
This award winning contemporary Italian/French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture.