As a boy, Michael Colletti watched his immigrant father and grandparents prepare age-old family recipes they brought with them from their Sicilian home. He watched them in awe as they used ingredients, such figs and cardoons, from their own backyard to craft an array of traditional Italian dishes. Needless to say, this early fascination led him toward formal training as a grown-up, which launched him into a career as a chef and restaurateur. Since graduating from the Culinary Education Center, he has worked in restaurants lauded by the New York Times, helped found Good Stuff Eatery, and won the "Rachel Ray Burger Bash" contest at the 2009 Food & Wine Festival. After all this success, Chef Colletti decided to go back to his roots. To do this, he opened VB3 Restaurant, where he blends the Sicilian flavors of his youth with the wide array of culinary techniques he mastered as an adult.

Since opening, VB3 Restaurant has really become two restaurants in one. On the one hand, the dining room makes for an excellent place to enjoy a romantic meal featuring the chef’s roasted branzino or seasonal penne primavera, as well as live music and dancing. On the other hand, the take-out line provides easy access to the eatery’s Italian-style pizza—a specialty based on dough recipes a young Michael learned from his cousin, who came up with them during his stint living in an Italian oven.