Opening a restaurant in December on a small-town main street that sees most of its traffic from a nearby bike trail during warm weather might not have been propitious but three years later, restaurant veterans Gaetano (Guy-tan-oh) Williams and his wife Gina are prospering. Williams, 50, "has been in food all my life," from helping his mom and working in restaurants through high school and college. His grandparents came from Italy and "we made fresh fettuccini, and Sundays were very traditional get-togethers with meatballs, of course, " he says. "The menu is what I love the most," and offerings change with the seasons "” seafood, Italian and what he calls "regional Hispanic." "I do a lot of flavor layering""” combining different areas of Spain and Mexico as well as the very different northern and southern areas of Italy and the U.S., he says. Tano's crab cake is an example. The binder is sweet and spicy Buffalo cole slaw, and it's served atop a fried green tomato with a spicy remoulade jalapeno tartar sauce. The tilapia with Romano and panko crust is also a constant as is salmon stuffed with brie and applewood bacon, which sends "the flavor "¢ off the charts." Winter drinks include Tano's homemade bloody Mary. "We actually grind the Italian tomatoes, blending the tomatoes used for the marinara, and add beef stock, lime juice and hot Stoli vodka," he says.