After growing up in Calabria on a steady diet of hearty homemade family recipes, then falling in love with the tapas of Spain while living there with his wife, Tony decided to open a restaurant that served the best of both worlds.Some things just seem predestined to be a match made in heaven—PB&J, gin and tonic, hot tubs and time machines. We're going to go ahead and add Italian and Spanish cuisines—specifically, homemade pastas and traditional tapas—to that list of perfect pairs. Thanks to Italian born-and-bred Chef Tony Vitulli and his Spanish wife Maria Isabel, Johns Creek is getting a taste of two of the world's finest cuisines all in one spot; a place where both lovingly handmade pasta and spicy gambas al ajillo not only coexist, but complement one another (especially when paired with a glass of the equally complementary house sangria).
After growing up in Calabria on a steady diet of hearty homemade family recipes, and subsequently falling in love with the tapas of Spain after living there with his wife, Tony moved to the U.S. with the idea of opening a restaurant that served the best of both worlds, while still sticking to the old-world tradition of each. (In Tony's words, "You can't change tradition; it's stayed that way for a reason!") Thus, a bilingual menu where everything is made from scratch, and made to do right by the respective cucinas and cocinas of each dish, was born. A menu where rustic Italian recipes, like ravioli and from-scratch frutti di mare sauce (diners choose their own pasta and sauce combinations), are served alongside flavorful Spanish plates like paella, Serrano ham croquetas and papas bravas—not to mention the sweeter side of tradition, i.e. a dessert list that includes a tiramisu recipe that's been in Tony's family for three generations. "I haven't changed a thing about it," he beams, and one taste proves that he doesn't need to. Because let's be honest: everyone knows "family recipes" and "dessert" are, again, as perfectly paired as two peas in a pod.
Lobster Ravioli, $9.50
Homemade Linguini, $6
Panna, Prosciutto e Funghi Sauce, $9.50
Bolognese Sauce, $9.50
Gambas al Ajillo, $8
Tostas de Champis y Serrano, $7
Paella Marinera for 2, $40
Monday - Thursday, 5 p.m. to 9:30 p.m.
Friday, 5 p.m. to 10 p.m.
Saturday, 1 p.m. to 11 p.m.
Sunday, 4:30 p.m. to 9 p.m.