“It’s like a good party where everyone knows each other,” says Leonardo Curti, executive chef and co-owner of Trattoria Grappolo, one of the hottest restaurants on the central coast. We’re inside the bustling trattoria in downtown Santa Ynez, surrounded by simple, rough-finish furnishings and mellow, persimmon-colored interior. A sumptuous aroma of freshly baked pizza and simmering tomato sauce teases the senses. The combination of the rustic ambiance of Italy with the dusty vine fields and oak-studded hills of the Valley has created an ideal setting to serve up some of the most creative and authentic Italian dishes Central California has to offer.

“People come here because they know what to expect,” adds Leonardo, his rolling accent revealing his Italian origin.” Originally from Calabria, Italy, Leonardo moved to Tuscany to work with the Luppoli family in the Malborghetto Restaurant – a local “hang-out” for those in the region. This provided the roots of his experience for service and quality of authentic cuisine.

In 1992, Leonardo made the bold move to the United States, where he established the restaurant Pane Caldo in Beverly Hills and worked as a chef at the notable Cicada restaurant in Los Angeles. His break, and biggest gamble, came five years later. A failing restaurant in Santa Ynez was up for sale and the owners asked if Leonardo was interested in taking over the building. Deciding to give it a shot, Leonardo teamed up with friend and business partner Daniele Serra, along with Leonardo’s younger brothers Giorgio and Alfonso (now owner of Trattoria Uliveto in Orcutt), and opened the doors to Trattoria Grappolo. “We knew the restaurant business is the number one business that fails,” says Daniele, “but with a little luck, the perfect location, and the right people, we knew we could make it work.” He was right.

Today, the casual restaurant continues to serve traditional dishes from all the regions of Italy to a diverse mix of ranchers, riders, local families, celebrities, vintners, and vacationers. There’s also an intimate VIP dining room for private parties, and where Leonardo is often found introducing guests to exquisite food and wine pairings from Italy’s most celebrated festivals. For newcomers to the restaurant, try an order of carpaccio decorated with arugula, parmesan, and extra-virgin olive oil, or the rollino Veneto – rolled-up pizza pouches stuffed with smoked mozzarella and radicchio.

The pastas are always a sure bet, especially the rigatoni with a bevy of mushrooms and the gnocchi in a creamy sauce with chicken, pine nuts, and rosemary. For the carnivores, the New York steak is prepared differently every day, while the rack of lamb is beautifully grilled. Leonardo’s younger brother Giorgio’s is now dry-aging the restaurant’s beef, creating the perfect texture and flavor. Desserts, especially the vanilla crème brûlée and the chocolate torte, are worth lingering over. And the expansive wine list proudly features plenty of local varietals.

Without question, Trattoria Grappolo has found the right combination of great food, a family-style atmosphere, and impeccable service, and serves it with gusto night in and night out. For those seeking a true Italian experience outside the restaurant, Leonardo hosts a variety of cooking classes at neighboring wineries, and offers a full catering service.