Loyal clients of Il Barilotto Enoteca in Fishkill have been bereft when the Italian restaurant—which had a profitable 19-year run on Fundamental Avenue—closed its doorways in March 2020. However when one door closes, one other opens: Inside 10 months, proprietor Scott Rosenberg launched Il Figlio Enoteca (“the son” in Italian), a brand new incarnation a half-mile down the highway. That includes the identical Italian flavors inside a much bigger, extra snug house, Il Figlio guarantees to surpass the recognition of its predecessor.
“Il Barilotto had no parking, and we couldn’t take reservations as a result of we had no huge house for events,” explains the CIA-trained Rosenberg. “All these issues that made it charming and quaint didn’t work for everybody. So what did we do? Construct a spot with the largest parking zone in Fishkill, a two-story restaurant with a mezzanine large enough for a 70-person occasion.”
New clients could also be stunned to discover a high quality Italian eating institution within the Fundamental Avenue Plaza strip mall. However as soon as they enter, all trepidation merely vanishes. “It’s a little bit little bit of a thoughts trick, as a result of individuals can’t consider we’re doing this in a strip mall,” Rosenberg says. “You stroll in, having no concept it’s going to be two flooring.”
Leather-based banquettes sidle alongside two partitions and sit in an L in the course of the primary house. A 33-foot quartz bar seats 15 individuals alongside an reverse wall, backed with mirrors and textured tile in a light-weight teal. A steel-and-glass staircase results in the mezzanine that floats above the bar. Designer Ford Skoglund envisioned the inside and introduced it to life.
“Whereas I used to be starting development on Il Figlio, a contractor who was a end carpenter stated, ‘You want steering,’” Rosenberg says. “He advised I take a look at Ford Skoglund’s Instagram. Once I did, I used to be impressed.’” Skoglund has designed 37 eating places within the US and the UK.
“We sat at a picnic desk on the concrete ground on the future Il Figlio, and deliberate all of it out,” Rosenberg continues. “If I had one particular person to thank for making this not solely useful, however stunning, it’s Skoglund. Your eyes are having dinner right here earlier than you’re having any meals.”
If the decor entices clients, it’s the meals that retains them coming again. Intent on respecting the reminiscence of Il Barilotto with out merely replicating it, Rosenberg translated some favorites—grilled Spanish octopus nonetheless seems among the many antipasti—and launched new flavors. “I name my menu ‘Hudson Valley Italian,’” he says. “It’s meals we wish to eat, and proteins we don’t wish to prepare dinner at house, like duck breast.”
Contemporary pastas are on the menu, too: pappardelle ($26) is served with a short-rib ragu; gnocchi (additionally $26) is bathed in a four-hour duck bolognese. Together with the duck breast, entrees embody a red-wine-braised lamb shank ($44) and a grilled 16-ounce veal chop ($49). Each week, the specials change. “When the farmer’s markets are energetic, we attempt to go to and are available away with nice stuff,” Rosenberg notes. “We’re fortunate we’re within the Hudson Valley—we’re within the hotbed of all the things cool.”
Il Figlio is a fine-dining expertise that’s relatable sufficient for regulars, too. After residing in sweatpants throughout Covid, individuals wish to “gown up, exit, and be subtle,” in line with Rosenberg. “Now we have a curated cocktail listing and a well-thought-out wine listing, and an eclectic menu.” However Il Figlio shouldn’t be an “anniversary-only” restaurant, insists Rosenberg, who provides that the restaurant has a stable slate of consumers who eat there each week or two.
“It took three years, however the restaurant is operating on all six cylinders,” he says. “Not solely am I succeeding, however my employees is succeeding, too. I like to listen to when a employees member is shopping for a home or a brand new automotive, or paying for school. That makes me pleased.”
In a departure from Il Barilotto’s all-day choices, it’s dinner-only at Il Figlio, aside from lunch on Saturdays. “It’s a bizarre formulation that one way or the other works,” says Rosenberg. “The wait employees now not works 50 hours per week; they work 35, and earn more money at it. They’re making a residing, and once you do this, all the things falls into place.”
With the pandemic within the rearview, Rosenberg’s again on observe with extra plans. Subsequent door to Il Figlio, a yoga studio just lately closed its doorways. Someplace round February 2024, Rosenberg plans to open La Sorella (Italian for “sister”)—a breakfast/lunch spot that shall be extra informal than Il Figlio. Prospects will order on the counter and both eat there or take it to go. “At La Sorella, you possibly can deliver your laptop computer and make amends for work when you’re having lunch,” Rosenberg says. “It should serve a special goal however an thrilling one.”
Skoglund is onboard to design La Sorella, too, and Rosenberg is eagerly anticipating its grand opening: “That is my second rodeo, and I’m having enjoyable with it.”
Il Figlio is open Monday by Thursday, 5-9pm; Friday & Saturday, 5-10pm; lunch Saturdays, 12-2:30pm; and closed on Sunday.
Il Figlio Enoteca
992 Fundamental Avenue, Fishkill