“What is the culinary landscape of Metropolitan Detroit at the moment?” I asked. “It’s really rising out of the ashes of the 2009 economic downturn, which was far scarier in Detroit than in the rest of the country. It’s now more active and diverse than at any point in my lifetime,” Chetcuti said.

“There are interesting things happening from the Grosse Pointes, to booming neighborhood scenes in Detroit’s Midtown and Corktown, to renewed suburban dining areas in Birmingham, Ferndale, and even as far out as Fenton,” added Kyle Evans. “The emphasis remains refined casual rather than fine dining, although fine dining appears ready for a resurgence.”

With that Chef Luciano and his wife, Monica sat at table. Servers came round and Chef ordered small plates – Risotto Balls (rice balls), Wood Fired Heirloom Carrots w/ goat cheese, peanuts & balsamic vinegar, all natural grass fed Black Falls beef Meatballs, and a charcuterie and cheese plate.

Chef then placed orders for three pizzas; Margherita w/ imported Italian Buffalo Mozzarella & Basil; Wood Fired Brussel Sprouts w/ Pancetta, Grana Padano, shaved garlic & house blend Mozzarella; Asparagus w/ Speck shaved Grana Padano & house blend Mozzarella. He then poured more wine.

Another 10 minutes of introductions, a little history, many laughs, and then came the small plates. My first taste was of the Wood Fired Heirloom Carrots. Wow. It isn’t often one has a first experience with new flavors seated before the top rated chef who created the dish. This is a plate I would have never ordered myself. Now – I can’t stop thinking of it.

“So what’s it like being married to a Chef who prepares food like this and looks like Pacino?” I asked Monica. The table laughed. It seemed apparent Luciano had heard the comparison before. “Oh, it’s not so bad,” said Signora DelSignore.

Ms. Frost was silent, lost inside a Risotto Ball.

The pizzas came and Luciano graciously plated them for each of us. “Take a bite of the Margherita first,” he said. “It is the standard of Italian pizza.” Jeanette and I followed instruction and I was immediately thrown back to that summer long ago on the shores of Alassio, Italy, where my brother and I had spent a week sunning, swimming, drinking, and eating pizza.

“Our pizza is leavened in the pre-fermented ancient style that Italian bakers call “biga,” said Luciano. “It doesn’t contain any yeast or sugar, and this makes for a better tasting crust and texture. It’s also much easier to digest. You won’t feel filled up after eating.”

“There is so much bad stuff being put in our food,” Monica said. “Are you familiar with GMO’s?” “It’s terrible,” Luciano added. “It’s very difficult to find healthy food when you’re going out to eat.”

“Our dough ferments for 72 hours, without the use of yeast or sugar, before being placed in a wood burning oven for 90 seconds at 900 degrees,” continued Luciano. “That’s where you get the unique charring on each pizza.”

Luciano’s pizzas and small plates were both beautiful and delicious. The room was alive with artwork, good design and an up casual crowd that, by the smiles on their faces, seemed to be enjoying both food and atmosphere.

For the next hour we discussed Genetically Modified Organisms, travel, pizza, relationships, a little politics and, of course, family – always a big topic at an Italian table.