Politicians and paisanos of a past era filled Chef’s on the day in 1979 when News reporter Anthony Cardinale stopped by with a notebook to absorb some of the feeling of a landmark. Thirty-five years later, Chef’s is still going strong.
“Around the table at Chef’s”
“ ‘My restaurant’s success is in his memory,’ Lou Billittier says when he’s asked about the chef after whom his restaurant is named.
“ ‘The chef was Attillo Silvestrini, and we still use his recipes,’ Lou says. ‘He trained me when I first started working here in 1941. I was 12.’
“ ‘He had a temper, but it was a mellow temper. If you didn’t do things right, you got the spatula! I was a dishwasher, bus boy, waiter, manager, part owner. …’”