So, how'd this happen?

"We all had wanted a taco shop with no boundaries, but I don't think that would've been enough to keep our minds going. Joe had the idea of all different types of tortas and panino sandwiches first. Then focusing a little on the health and wellness side of things, we decided on adding salads and fun bowls. Then we added items that were more for the happy-wellness side of things, like roasted meats and desserts. And then, we decided to put a bunch of killer vinyl covers, some old school vintage signs and a bunch of goofy stuff all over the walls. That part was for our own happiness/wellness."

a little back story

Chef Joe Keane has been an integral part of countless culinary operations in Connecticut and beyond, including Peppercorn's Grill, as well as Chef Billy's namesake Grant's Restaurant and Bricco Trattoria, and Sorella downtown; all of which helped him hone his skills and establish his own style of proper Italian cuisine. He also spent several years working with Richard Kenworthy at Catering by Kenworthy as well as Tony Shandra with A Catered Affair, where he learned an immense amount about the precision and proper execution of the finest catering and special events.

Joe started in restaurants at the age of 16 and never looked back or thought twice about it. He decided quickly that he would dive in head first and immerse himself in the industry, learning from some of the best around, quietly taking notes on the how and why of everything in the operations from washing dishes to running kitchens, to delivering exemplary service. He knew what he wanted to do, and he knew what it would take to accomplish his goals, a lot of very hard work. He devoted himself to paying close attention and observing absolutely everything while intently listening to his unknowingly self-appointed mentors throughout the years.

Husband and wife Tom and Angie Kaldy (chef and GM/Sommelier respectively) met at the infamous Manchester-institution, Cavey's restaurant in 2012. Angie had been the staple and "part of everyone's family" in both the French and Italian restaurants for a bit, and Tom had just returned home from his stint at culinary school in Hyde Park and his practical education in Las Vegas. Not knowing that this acquaintance would lead to their wedding day in 2019. They had instantly shared one another's interests, standards, and expectations within the restaurant, as well as, their aspirations and dreams outside of the dinner service. It's the classic tale of a back of house chef falling in love with the front of house manager. In general, this is typically frowned upon, but, in the extremely loving & emotion forward culture that owner/mentor Steve Cavagnaro had long ago created, they were roughly the 30th couple to meet and get married. Maybe there was something in that Bolo?