Frank Poma grew up in his family's kitchen — "I was peeling garlic when I was 5 years old," he says — and even worked for a while in a banquet center. But it was his cousin in Sicily — Salvatore Monteleone — who became a chef with his own restaurant.

Then Monteleone came to the U.S. and the two began talking about opening a place together where they could showcase Monteleone's recipes "and see what would happen," says Poma.

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Source: http://www.freep.com