Thursday, Jul. 03, 2008

Ferrari’s Italian Villa Bringing Freshness to the Table with Garden-Grown Herbs

By Rita Cook

Contributing Writer

He speaks with an Italian accent, proud of his Sardinian heritage, but it seems he is even prouder of the little touch of Italy that he and his wife have brought to Grapevine, including his prized herb garden on the restaurant’s premises.

Chef Francesco Secchi and his wife, Jane, opened Ferrari’s Grapevine and Ferrari’s Flight in September of last year, and since that time have been offering Italian dishes in the fine-dining portion of the restaurant or wine and martinis in the contemporary lounge next door.

"What we do is very unique, and we have created a little touch of Italy in the heart of Grapevine," Secchi said

Ferrari’s main dining room is reminiscent of Italy in every way, with lighting that accents the earth tones of the Mediterranean. Intimate, despite its size, Ferrari’s Flight takes on a hipper vibe, with a bit of retro thrown in as well. With an oval bar and just the right light fixtures, you can tell at once that the Secchis have brought some of their travels to this unique new creation.

Traveling and living around the world, both husband and wife are very excited to share their special taste of Italy with customers locally.

Secchi uses recipes from his Sardinian family that have been passed along for more than 100 years.

Since he was a boy growing up on a farm in Italy, Secchi has culitavted herbs. His skills have increased considerably, and he now has an herb garden on a little plot of land behind the restaurant.

"We grow about 55 different kinds of herbs," he notes.

From parsley, mint, rosemary, oregano, sage, thyme, fennel, arugula to his favorite, basil, you can find them in his herb garden.

Secchi too, adds that he uses basil for just about all of his dishes.

"Basil is definitely my favorite; it is so easy because you can use it so many different ways — with fish or meat and even martinis."

The menu changes daily offering tastes of both northern and southern Italy and especially tastes from Secchi’s Sardinian home.

"Sardinia is one of the hottest spots in Europe right now and we do a lot of fish right now," he stressed. "Every single day we have a dish for lunch and dinner, for example ... and there is a beautiful display as well. We also make fresh bread, from the oven to your mouth."

Secchi says he ended up in Grapevine because he and his wife had been working for a while to find their dream.

"We were trying to find the perfect spot, very comfortable and make it a family restaurant because there are so many chain restaurants around," he said. "We are very proud to be in Grapevine."

Starting on Market Street in Dallas’ West End in 1983, the Secchis also own Ferrari’s Italian Villa in Addison.

The property in Grapevine is a 10,500-square foot restaurant with six banquet rooms, a main dining room with a wood-burning oven, three outdoor patios, the herb garden and the wine and martini bar, Ferrari’s Flight specializing in showcasing both food and drinks in triplets.

"We moved here, and we want it to feel like a second home for the customer. Everything is fresh and that is why we have all the seasoning outside from our back yard to the kitchen," Secchi said. "The aroma is unbelievable as well."

Ferrari’s Grapevine & Ferrari’s Flight are at 1200 William D. Tate. See the restaurant’s Web site, www.ferrarisrestaurant.com/grapevine.html, for more information.