Here it is at brand new Errigo's in Stapleton: Pappardelle Bolognese topped with a sprig of crisp-fried oregano. And, that bowl of steaming pasta could come to a table alongside a pleasantly singed, thin-crusted pizza topped with puckered pepperoni.

"Our goal her is upscale Italian food," maintained consulting executive chef Sean Chudoba, who hails originally from Cleveland, Ohio. His mark on the restaurant should include a version of "sfincione," a Sicilian pie melded with breadcrumbs, onions and anchovy. He'll also present a dish made from blistered shishito peppers — summertime food drizzled with balsamic glaze and perfect for the restaurant's soon-in-coming backyard patio. The al fresco space includes a firepit and the chef intends for that section to have its very own, breezy menu.

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Source: http://www.silive.com/