we weren't aware of just how important it was until we were
older. We wanted to pay homage to it and to the strength of
family, and [we wanted] to carry forward a piece of what [he
and Angelo] set out to do.
Louis: One of our founding principles is that a restaurant
is an extension of people's homes. People should come
in here and immediately be put at ease, no matter what's
going on in their personal lives. You can pick up on the
energy of a restaurant the second you walk in, good or bad.
We want people to have a great time, to feel great energy, to
eat great food [of ] good value, and to be entertained. We're
always trying to find opportunities to take someone's
experience and bring it to the next level, [which is what
Louis did with his live-chef events, "Chef Louie Nights"].
Is that genetic? It's more intuitive. It can be taught. Our
staff is taught to really listen to our guests. And we've got a
full open kitchen to connect with the guests, to make sure
[those of us] behind the line feel like we're as much a part
of the dining room as they are.
NS: What are your favorite dishes on the menu?
Michael: Our salads are unbelievable. The flat iron steak
with chimichurri [sauce] is unreal. And I love our späetzle,
even though it's a side dish.
Louis: Oh, man—that's like asking me to choose between
my children. It's funny, when we opened the restaurant,
porchetta [—a rich, classic Italian take on pork roast,
complemented by bitter greens and dried fruits—] was our
signature dish. [As] I learned about myself as a cook and
as an instructor, [I discovered] that my favorite thing to
A LARGE STAFFORDSHIRE
GREEN GLAZED EARTHENWARE PUNCH
OR TEA POT, English, circa 1770.
163 main street, essex ma 01929
www.spindlerantiques.com
978.768.6045
Favorite Flavors: Chef Louis's flat iron steak with chimichurri
sauce is triumphant.
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