There aren't many Italian restaurants in Baldwin County, so when I saw a social media post about a new one, Fresco in Bon Secour, I recruited publisher, Zeb, for a mid-week lunch excursion. I say excursion because Bon Secour is about a 40-minute trip from Fairhope, and on a cold, sunny winter day, the back roads ride was beautiful. Having lived in Baldwin County for almost a half-century, I am always amazed when I realize that I haven't been down this road before. Located in the Old Tin Top building on Bon Secour Highway, we are pleasantly surprised to see a thriving lunch crowd, since they have only been open a month.

We selected a table in the corner of the spacious and bright restaurant and were warmly welcomed by our server, Hunter. The menu was extensive with all the Italian categories: Antipasto, Tramezzini (Sandwiches), Contorno (sides), and Primi, first course Pastas, and Secondi, second course seafood and meat. The cocktail menu on the back of the large menu was full of interesting Spritz and Italian classics: Negronis, Bellinis, Limoncello, and Amaretto.

The wine list was nice, and I selected a Spanish Albarino, which is one of my favorites and not often seen on local menus. 

Crunchy Goat Cheese was our appetizer choice and was just that: four medallions of flavorful cheese encrusted in Parmesan and almond, served with a date and fig dipping sauce. Our taste buds were excited!  We each ordered a salad, a Caesar for me and a Rocket salad, Arugula with prosciutto, orange segments, and fennel, for Zeb. My Caesar was authentic, and Zeb loved his, too. For entrées, I had a Baked Shrimp dish that enticed me with the promise of crab and pancetta stuffing with a fontina cream sauce. It was a hard choice because the many pasta dishes were also calling my name. Zeb ordered Short Rib Ragout on fettuccine pasta, and it was a perfect bowl of warm, comforting food. A very generous portion, a to-go box was necessary, so pasta it is for my next visit.

Amanda Buschmohle and her father, Greg, are the owners of the establishment, and she joined us as we were finishing our lunch for a quick interview.  Greg was in the kitchen as the chef, and she tells us that this is his 83rd restaurant!  They are both from Detroit, but Greg's mother was from Naples, Italy, and taught him to make handmade pasta and gnocchi in the basement of their home. At age 10, he started working in an Italian catering hall, and the rest is history. For many years, he was in the corporate world, working with restaurant chains like L and N Seafood, where he had a co-founding role, opening more than 40 restaurants nationwide. With a degree in Restaurant and Hotel Management from Michigan State University, he came to South Alabama in 1995. He shared his talent with places like the Safari Club, Bayside Grill, and The Beach Club on Fort Morgan.

Amanda and Greg then decided to open a restaurant together, and the concept of Fresco was conceived. “I'm a CPA”, she says, but I worked in restaurant management to put myself through Michigan State. I handle the business side of things, and Dad’s in the kitchen making pasta and pizza dough. They planned for two years, taking trips to Italy 6 times to pull together their Italian heritage. “ I travel extensively, and I find decor and inspiration on my trips,” She proudly calls to our attention the Sicilian Posters on the wall that are from the 1920s and 30s and references the cocktail menu that she has also curated from her travels.

They hope to add catering services soon and plan to open the ‘ Fresco Pantry ‘ for dinners to go in March. For a delicious, satisfying homemade Italian meal, I'm sure this will be hugely successful. 

Open Tuesday to Thursday 11 am till 9 pm and Friday and Saturday 11 am to 10 pm, be sure to say Ciao to Fresco!