What were your favorite foods growing up?
My parents' stews and braised meats.

What is your least favorite food?
Anything overcooked. Anise or Licorice. Creamy sauces.

What is your beverage of choice?
Water. I enjoy a glass of Prosecco when out with friends. For special occasions, the Bitici family celebratory aperitif is the Negroni, which my dad is in charge of preparing.

What do you eat when you are home?
Plenty of fruit, feta cheese, olives, Weetabix with almond milk, tea, and my mother's home cooking.

What is your best cooking tip for a home enthusiast?
Minimize your kitchen gadgets. Bring your meat slowly to room temperature before you cook it. Don't cook cabbage in the house.

What was the most spectacular meal you've ever had?
On the island of Neirano near Capri I enjoyed the best restaurant experience ever. It is only accessible by boat and the seafood meal is like a dream.

When did you decide you wanted to be a restaurateur?
Age 8. I begged my dad to let me go to work with him on Saturday nights. He allowed me to assist the coat check girl/cashier. I loved helping him at the restaurant and was excited by the glamour. I especially enjoyed getting my Snoopy Autograph Book signed by celebrity customers, such as Sophia Loren.

If you didn't become a restaurateur, what would you be?
Editor of New York magazine, or a ski instructor.

Who/what shaped your love of cooking and dining the most over the years?
Absolutely it is my father, Sergio Bitici

What influences your cooking style?
Food is such a focal point for get-togethers of family and friends, each meal is reflective of the occasion. I'm influenced by my travels, whether it be steamed blue crabs with old bay seasoning, bayside in Maryland or a Tyrolean meal of speck and polenta slopeside in the Alps.

Which foreign country inspires your dining style most?
Italy

What is your favorite secret ingredient?
Salt and pepper

Do you enjoy cooking or just like to be served?
When not in my own restaurant, I prefer to relax and be served. I grew up working in "front of the house," so that is where I concentrate.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Anything at all, but control your portions. Your body needs everything. Variety is important to a happy, healthy existence but portion control is key.

When you are not eating at your own restaurant... you are eating at?
Greek in Astoria, Patsy's in Harlem for pizza. Local is: Shun Lee for Chinese, Rosa Mexicana and Sushi Seki for late night eats. Palace or Gene's on the UES for breakfast.

What was your worst restaurant disaster?
I have blocked it out.

What are some recent dining and culinary trends you have been observing?
High end celebrity chefs opening economically attractive offshoot dining options, such as burger joints. Tablecloths seem to be disappearing in high end establishments.

What is the one rule or value you try to instill in all of your staff?
Be kind and enthusiastic. Cleanliness is next to Godliness.