writer, eater, reader.
Leave it to Roberto Leoci, the sizzlin’ Sicilian who specializes in homemade pastas, fresh fish and all other ingredients necessary to bring a traditional trattoria to Savannah.
Walk into Leoci’s Trattoria on a Saturday or Sunday night, or Monday or Tuesday or any day for that matter, and you’ll find the same scene: the dark, slickly appointed dining room humming from the duos and trios of diners, and the lamplit patio, lined with long tables stretching under massive umbrellas, smelling of bubbling cheese and crisping crust as the smoke from the pizza oven wafts overhead.
Everywhere discrete waiters circle patrons, blending into the dark-walled restaurant until they emerge from the tiny, open kitchen with a white plate heavy with dewy pasta or fragrant mussels. Watch the food disappear, and sooner or later you’ll see a man in chef’s whites circling the restaurant, shaking hands, and clapping people on the back. It’s Chef Roberto Leoci, and this restaurant is his baby.
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