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Frank Sbragia is the proprietor, chef and host of Rossini's. He is no novice at appeasing appetites, having applied his winning ways to Sassi in Des Plaines and Spazio di Lucca in Deerfield before putting all his time and energy into Rossini's. Frank and his family run the restaurant as if it were their home, and you are their guest.

The food has a northern Italian focus, a reflection of Sbragia's upbringing in Lucca in Tuscany territory Ravioli, gnocchi and tortellini are made right in the kitchen; ingredients are as fresh and top-grade as can be.

Excerpt courtesy of Pioneer Press,September, 2002

"All our pasta is homemade here--handmade, not machine made." said owner Frank Sbragia.

Home-style cooking is only one of the things that contributes to the warm family atmosphere in the restaurant. The staff at the casual, cozy spot, which has an Italian country look, includes Sbragia's sister, Rosanna, and his wife, Paula.

Customers  can choose from a tempting variety of steaks, chops and chicken dishes, but pasta, fresh seafood and veal dishes are the specialties of the house. "We run a lot of fish specials," Sbragia noted." Sometimes we'll do Chilean sea bass or salmon or whole snapper--whatever's fresh."
The restaurant has a loyal following because of its menu of original, authentic Italian dishes, Sbragia said. "There's nothing from the can," he said. "Everything is fresh."

Article Courtesy of Success/Pioneer Press 1999