FAIRFIELD, Conn. -- Antonio Ninivaggi who owns Toto' Restaurant in Fairfield doesn't mince words when he dishes on his ingredients for success.
It's no secret, he told Daily Voice. "To have a successful restaurant you need not only to serve great food with loving care but to provide it in a warm atmosphere."
"He understands the importance of service, ambiance and providing a great meal," said Fairfield resident Jessica Ryan, a patron who goes in with her children.
The restaurant serves fresh seasonal Mediterranean cuisine in a comfortable space with warm and modern touches. Dishes here are made from hormone-free meat, GMO-free olive oil, a full line of gluten-free pasta, and pizza crust imported directly from Italy.
The experience is enjoyed in an attractive and warm space. Black tables and chairs with white cushions are set against a backdrop of white wainscoted walls, with a white banquette against an accent wall painted red.
The menu offers an array, from sandwiches, burgers, and pizzas to entrees such as Swordfish Souvlaki. The fish on skewers is grilled and comes with mixed vegetables on toasted pita. Another option is Branzino, pan-seared sea bass with spinach. Both are lunch entrees.
Dinner dishes include mushroom risotto and truffle, which has mushrooms, asparagus, and fresh black truffle sauce, and Greek risotto and scallops made with feta and spinach risotto topped with the scallops.
Ryan called it her "favorite. It's so good. It has a very Greek twist."
A small plates menu has many options, too, including local fresh fried calamari served with chipotle aioli and fried Brussels sprouts with a pineapple glaze and ají amarillo.
Ninivaggi credits his staff when asked to elaborate on his business.
"I feel lucky. We have great talent in the kitchen and a great staff to serve our guests."
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