SIOUX CITY | Israel Padilla has a passion for family and a love of fresh food made from scratch.
The Chicago native is incorporating both into Trattoria Fresco, a family-style Italian restaurant at 416 Jackson St.
Padilla originally opened his restaurant in South Sioux City in 2009.
On Valentine’s Day, he celebrated the restaurant’s one-year anniversary in its downtown Sioux City location.
“We’ve got all the Sioux City businesses coming in for lunch,” he said.
About four months ago, Padilla added a lunch buffet for $10, which has been a hit with downtown workers. The list of items on the buffet is posted on Trattoria Fresco’s Facebook page every weekday.
Past dishes have included red clam chowder, shrimp piccata, steak cacciatore, chicken alfredo, lobster ravioli, spinach egg drop soup and bruschetta salad.
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With warmer months ahead, Padilla is looking forward to using the patio tables and chairs that were briefly set up at the end of last summer.
He’s also added a gluten-free menu, and he plans to roll out a spring menu soon.
In the meantime, business has been brisk for the restaurant known for its authentic Italian comfort food.
“Everything’s made from scratch,” he said. “Everything’s made fresh. … And it's all made to order for our customers."
During lunch, homemade soups, salads and special pannini sandwiches remain popular.
At night, heartier pastas, seafood and entrees like filet mignon, prime New York steak and Italian-style pork chops (a pork chop sautéed with mushrooms and roasted red peppers in white wine garlic sauce) draw “oohs” and “aahs” from Trattoria Fresco's regular clientele.
"We've been extremely lucky to have regular customers who love our food and have been willing to follow us in our move," Padilla said.
Padilla credits Trattoria Fresco's success to the enduring popularity of Mediterranean-style cuisine.
"People enjoys dishes like spaghetti and lasagna because they're so accessible," he said. "Italian food is the ultimate home-cooked meal."
That's certainly true for the 26-year-old Padilla, who has been working in restaurants since he was 9.
"My family has been in the restaurant business for many years in Chicago," he said. "They taught me to appreciate authentic Italian cooking."
Yet starting an Italian restaurant in Sioux City is very different from starting one in Chicago.
"In Chicago, Italian food can be found everywhere," Padilla said. "But the costs to run a business is very high. The costs of running a business (in Sioux City) is considerably lower, and there's less competition."
Well, maybe yes. But, maybe no.
Padilla acknowledges he faces competition from national chains like Olive Garden as well as the more established Luciano's, which is about four blocks away.
"What sets us apart is the freshness of our ingredients and the quality of our recipes," he said. "I like taking recipes I've been taught and adding my own special touches to them."
Padilla also listens to feedback from customers.
"If a customer doesn't like a particular ingredient like cilantro, we'll cook their meal without it," he suggested. "If they want us to add a certain ingredient, we'll do that as well."
A husband and father of two young children, Padilla said he doesn't mind working up to 100 hours a week.
"I do it because I want to leave people with the taste of authentic Italian food," he said. "I love putting a smile on the faces of our customers."
Padilla considers his customers to be a part of his family, too.
"Nothing is more satisfying than great food," he notes. "It's a pleasure for me to be able to share it with the community."
