(Originally published March 3, 2011. Updated November 20, 2025.)
Every month, our Bistro at the Broadway Market transforms into one of the warmest, most joyful places in town. Long before the first course is served, you can feel the room hum with anticipation—friends greeting each other, wine being poured, the clatter of fresh bread arriving at tables. It’s the kind of gathering that reminds us why food has always been at the heart of Italian hospitality: it brings people together in the most honest and effortless way.
What started as a simple idea—create a monthly family-style supper showcasing the talent of our chefs—has grown into a beloved tradition. Chef Ben Davis (formerly of Panzano’s and The Passionate Palate Cooking School) and Chef Gerrard (our most seasoned and widely traveled chef from the Bowles Village Market) still lead the charge with infectious enthusiasm. Chef Mark Pridgen, Chef Mark Fletcher, and the entire Tony’s Bistro team round out the squad, each contributing their own culinary flair and sharp eye for detail. The teamwork is seamless, and by the time the first course leaves the kitchen, you can sense that everything is crafted with real pride and intention.
Chefs Ben, Gerrard and Mark
A Supper That Feels Like Home
Guests are welcomed with warm, freshly baked breads and small bowls of extra virgin olive oil—a quiet signal that the night is about slowing down, savoring, and connecting. A glass of wine is almost always in hand as people settle at their tables. The early courses—soup, salad, and dessert—are individually plated, but the main entrée arrives family-style, encouraging everyone to help themselves, pass dishes around the table, and enjoy as much as they’d like. If you’re too full to finish everything, no problem—we’ll happily wrap the leftovers for you to take home.
What makes these dinners special is more than the food. It’s the atmosphere: a room full of people leaning in, laughing, sharing bites, swapping stories about cooking, travel, and favorite meals. It’s common to show up not knowing anyone and leave having made new foodie friends. That sense of community is something we cherish deeply.
The Menu
As usual, the February menu was amazing – read the full menu here – or read on…
First Course: Zuppa di Lenticche Verde con Aglio (Green Lentil Soup with Garlic – recipe follows pictures), followed by a second course of: Timballa di Pasta con Sugo di Gamberri Arrabiata (Pasta Timbale with Spicy Shrimp Sauce).
A fun loving group of foodies sharing wine and smiles in the front room.
Third Course. Left: Cosciotto d’ Anitra alla Siciliana (duck legs Sicilian style), Caviofiore Arrosto con Olive e Aglio (roasted cauliflower with olives and garlic) and Arancine di Riso (Little Oranges – deep fried pea risotto balls). Right: close up of the risotto balls – YUM!
Baby Greens Salad with Blood Orange and Fennel and the perfect dressing. Finally dessert – Budino di Dattero con Amaretto (Steamed Date Pudding with Amaretto sauce and Sultanas) – amazing with a dark cup of coffee.
The February menu, like so many before it, was unforgettable. We kicked off the evening with Zuppa di Lenticche Verde con Aglio—a rustic and comforting green lentil and garlic soup created by Chef Ben. Next came Timballa di Pasta con Sugo di Gamberri Arrabiata, a pasta timbale enriched with a spicy shrimp arrabbiata sauce that brought a gentle heat and layers of flavor.
By the third course, the room was buzzing. Dishes were passed from hand to hand:
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Cosciotto d’Anitra alla Siciliana (duck legs, Sicilian-style),
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Caviofiore Arrosto con Olive e Aglio (roasted cauliflower with olives and garlic), and
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Arancine di Riso, those irresistible deep-fried rice balls stuffed with peas—crispy on the outside, creamy on the inside, and devoured almost instantly.
The Baby Greens Salad with Blood Orange and Fennel brought a refreshing pause before dessert, which arrived to murmurs of delight: Budino di Dattero con Amaretto, a steamed date pudding with Amaretto sauce and sultanas. Served with strong coffee, it made for a perfect finish.
Why Ben’s Soup Stands Out
While every dish shone, Chef Ben’s soup stole the show. It’s humble, deeply satisfying, and surprisingly easy to make at home. Lentils, garlic, bacon, and spinach come together in a hearty bowl that feels authentically Italian—simple ingredients prepared with intention, creating something far greater than the sum of its parts.
We hope you’ll join us for the next Italian Family Supper. It’s one part date night, one part culinary adventure, and every part delicious. Better yet, become a member of Tony’s Culinary Club for early access to menus and reservations. And when you join us in person, come hungry, pace yourself, and prepare to smile a lot.
Buon Appetito – Salute!
Chef Mick (michaelangelo) Rosacci
Green Lentil and Garlic Soup
(Zuppa de Lenticche Verde con Aglio)
Ingredients
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1 ¼ cups Italian or French green lentils
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2 garlic cloves, unpeeled
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2 tbsp extra virgin olive oil
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¼ cup diced bacon
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1 small yellow onion, peeled and chopped
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2 ½ cups hot chicken stock
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Kosher salt and freshly ground black pepper, to taste
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2 cups baby spinach, cut into strips
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Crispy croutons for garnish
Instructions
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Place lentils and unpeeled garlic cloves in a pot and cover with cold water. Bring to a boil, reduce heat, and simmer until the lentils are tender, about 25 minutes. Drain and reserve.
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In a separate pot, melt the butter and olive oil. Add bacon and cook until just beginning to crisp.
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Add onion and sauté until soft.
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Add ¼ of the drained lentils and the chicken stock. Season with salt and pepper.
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Purée the mixture using an immersion blender until smooth.
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Stir in the remaining lentils and chicken stock. Add spinach and heat through.
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Serve in warm bowls and top with crispy croutons.
Recipe by Chef Ben Davis, Tony’s Market
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