Carloads of people come from all over town to this venerable Italian-American restaurant. Owner Lou Billitter worked his way up from dishwasher to full owner of what began, in 1923, as a small family restaurant. The décor is classic Italian-American, dominated by the color of vino rosso and a taste for ornamentation evocative of the Mediterranean, such as gorgeous grape chandeliers. Chef's reputation rests firmly on its basic sauce, tangy and full bodied with the moderate sweetness of thyme and tomatoes. All pasta is ordered à la carte, so you have a choice of a huge plate or a small one to accompany an entrée, and you can choose from gnocchi, rigatoni, spirals, or spears, not to mention spaghetti. Mushrooms, massive meatballs, and sausages are also options, as are alternative sauces: pesto, garlic and oil or butter, and con sarde with a generous amount of sarde. Traditional veal and chicken entrées are expertly prepared. From the Chianti to coffee and tiramisù, Chef's Restaurant demonstrates a commitment to the old favorites.
