Sal e Pepe Contemporary Italian Bistro—

Fine Dining In A Polished Atmosphere

“The Secret of Life is Enjoying the Passage of Time” reads the whimsical mirror on the wall at Sal e Pepe Contemporary Italian Bistro at 97 South Main Street. It is a philosophy that owners Angelo and Renia Marini convey in the warm, familial atmosphere of the restaurant that opened in the South Main Marketplace in November 2005.

“It’s a come-as-you-are, sort of neighborhood feel here, where you will probably run into someone you know. You could call it ‘polished casual,’ I guess,” said Angelo.

Rich tones of blue, terra cotta, and gold coat the walls of the bar and main dining room, with booths along one wall offering a sense of privacy. Tables for two to six are topped with white table cloths suggesting an elegant yet comfortable style, and each of the tables is set with a different set of decorative salt and pepper shakers — hence the name of the restaurant, “Salt and Pepper.” The salt and pepper shaker theme is a favorite with regulars, said Angelo, some of whom have even brought back sets from their travels to give to the restaurant.

The main dining area seats nearly 110 customers, but never with a sense of crowding. Colorful floral paintings decorate the walls, and mirrors reflect the natural light that pours through the delicately curtained front windows during the day.

To the right of the entrance is a second, smaller dining room for up to 30 guests, known as the “Wine Room.” Here, the salt and pepper shaker theme continues at tables set just as elegantly as in the main room. The Wine Room is available for private parties, Monday through Thursday, and provides overflow seating on busy weekend nights. Clubs, book groups, and other nonprofit organizations are welcome to book free meeting space in the Wine Room. Please call 203-426-0805 for availability.

Sal e Pepe also has an 800-square-foot deck, open during the warmer months, where 40 diners can relish the outdoors seated at tables beneath oversized dark green umbrellas. Fresh seasonal plantings create a garden atmosphere for enjoying a drink or a meal.

Angelo is on the premises nearly every day overseeing the operation. It is an atmosphere in which he is very comfortable, having been in the restaurant business since 1985, when his father opened Monica’s in Stamford. The planned one-year stint helping out at Monica’s after getting his degree in finance at UConn turned into a ten-year run when his father fell ill, and he took over. In 1997, Angelo opened What’s Cooking Deli in Fairfield, running it until 2006, one year after taking the opportunity to open Sal e Pepe. “I’m not the 9 to 5 kind of person, so the restaurant business appeals to me,” said Angelo.

Under the deft direction of Executive Chef Carlos Pineda, formerly of Aqua in Westport and Solé in New Canaan, the kitchen turns out an impressive array of northern Italian dishes with a global twist, and 20 pounds of freshly made linguini, fettuccine, and lasagna noodles each day, as well as specialty raviolis stuffed with lobster, roasted pork, beef, and veal, porcini mushrooms, or duck.

The restaurant is devoted to using top quality, local ingredients when available, said Angelo. It has partnered with Cherry Grove Farm in Newtown to grow produce selected exclusively for Sal e Pepe. The ice cream on the dessert menu is from Ferris Acres Creamery on Route 302, and most premium meats are supplied by Steve Ford of Butcher’s Best in Newtown, and the hormone- and antibiotic-free lamb is procured locally from Sepe Farm in Sandy Hook. Seafood is always fresh, not frozen.

Diners can enjoy appetizers such as lobster spring rolls, fried calamari, or a baked artichoke dip, ranging from $9.95 to $12.95.

Crisp romaine, mixed greens, or baby arugula form the base for the salad options on the Sal e Pepe menu, and two of the salads, the Mista and the Caesar, are available in small or large sizes. Light eaters will also appreciate the individually sized pizzettes.

Light ricotta gnocchi with a Bolognese meat joins more than half a dozen other pasta dishes on the dinner menu. For other entrees, diners often go for the grilled pistachio-encrusted salmon, said Angelo. Dinner entrees are $17.95 to $29.95.

Mashed gorgonzola potatoes, broccoli rabe, or wild mushroom risotto are among the side dishes that can be ordered with a meal.

A new menu, coming out in February, will include more exciting entrees and expanded vegetarian offerings. Pollo Jerusalemme, is a chicken breast stuffed with Israeli couscous, sundried tomatoes, spinach, and five cheeses, with a Port wine demi-glace. Seafood lovers will appreciate the new seafood risotto of Manila clams, sea clams, scallops, grape tomatoes, asparagus and Italian Arborio rice. Lamb shish kebob and Delmonico steak will appear on the revamped menu, as will beouf bourguignon; vegetable lasagna; chicken cannelloni; Italian bread salad; pesto chicken pizzette; and a pico de gallo shrimp appetizer.

Beth Hardy, a 2004 graduate of the Culinary Institute of America, and former pastry chef at Frostings in Ridgefield and Diorio’s in Waterbury, has joined the staff of Sal e Pepe, turning out delicious desserts from the kitchen, like the Nutella mousse pie.

Angelo is pleased that the restaurant has recently won four Connecticut Magazine Readers’ Choice Awards 2011: Best Italian Statewide; Best Italian Fairfield County; Best Service Fairfield County; and Best Overall Fairfield County.

The bar, located near the entrance of the restaurant, is cozy, and customers can belly up to the polished black granite bar that seats ten, or find a spot at one of several tall tables and watch a concert DVD playing softly on the flat-screen television. Happy Hour is Monday through Friday from 3:30 to 6:30 pm, offering $2 off any drink.

The wine list is frequently updated and features a number of California wines, as well as varieties from Oregon, Italy, and France. Ten wines are available by the glass at all times, as well as daily specials of a white and red wine by the glass.

Customers are encouraged to join the Royalty Rewards Program entitling members to a $10 gift certificate with every $200 spent; a complimentary welcome dinner values at up to $23.95; as well as $15 gift certificates for birthdays, half-birthdays, and anniversaries. Sign up online or at the restaurant.

Daily specials offered each day expand the menu at lunch and dinner. All items on the menu for Sal e Pepe Contemporary Italian Bistro are available for takeout, or for delivery through Vroom Services, by calling 203-426-0805. Menus, including the new catering and party menus, can be viewed at salepeperestaurant.com.

If the secret to enjoying life means good food, good company, and a welcoming atmosphere, Angelo and Renia Marini hope that customers will find it at Sal e Pepe.

Sal e Pepe Contemporary Italian Bistro is at 97 South Main Street (Route 25) in the South Main Marketplace. The restaurant is open Monday through Thursday, from 11 am to 9 pm; Friday from 11 am to 10 pm; Saturday from 4 to 10 pm; and Sunday from 4 to 8 pm. Closed for lunch Saturday and Sunday. Major credit cards are accepted. Reservations for the bistro are highly recommended; call 203-426-0805.