About Dante's Bistro Bar & Grill
Since 1991, our meals have been prepared to order, in the purest and simplest fashion using the freshest and most local ingredients. In addition to our own gardens, located out back by the Bocce court, Horseshoe pit and soccer field, we work with many local organic growers for our produce and strive to bring you organically fed, locally raised meats and fish. Our ground beef and Filet Mignon are provided by George Calef's Fine Foods, right here in Barrington as well!
The majority of our dishes were developed in the Spaghetti House of
Montereale ~ ValCellina, Italy, owned and operated by our dear friends,
the Meneguzzi family. The meals served here are a true reflection of the
Italian dinners served in their famous Spaghetti House.
Many people ask us why we moved from our successful Newmarket
location to Barrington. Jules and I always wanted Dante's and Adagio Spa together so we could keep our boys, Ariodante and Domenico, close at hand. Having our Barrington home just a few miles away made this location perfect for us. We hope that being on Rte. 125 is convenient for you as well. We're pleased to be a part of the Barrington Community and to offer you " New Hampshire's Original and first Restaurant/Spa" in such a peaceful town. When you enter Dante's Pasta & Vino, we hope transport you to Italy as we remember it; with the Food, the Music, and of course, the Wine. So relax, enjoy and Buon Viaggio!
~ Salute e Tanti Auguri, Dante & Jules D'Antilio
In The Kitchen
Arty Grew up in Dover, NH were he attended the culinary program at Dover High School. In 2003 he started as a dish washer at Dante's and started building his passion for food watching the chefs and learning the prep work for the restaurant. In 2005 Arty started his travels and moved to Orlando, FL to attend the Orlando Culinary Academy Le Cordon Bleu. Upon graduation Arty moved to Boston to train as a poisonier and sushi chef under chef Ken Iwaoka at Osushi in Copley Square. From there Travels continued to Santa Cruz, CA to be a contract personal chef at the Institute Golf Course in Morgan Hill, CA. After CA, he lived and worked in Las Vegas, NV and Manhattan, NY as a sous chef for The One Group owned STK restaurant in the Cosmopolitan Casino and opened STK Midtown in Manhattan.
In 2012 he made the move back home to Dover, NH where he worked at Radici in Portsmouth, NH and then opened the Barley Pub in Dover, NH as sous chef. In April 2013 he recieved a call from the D'Antilios and accepted his current position as Executive Chef of Dante's Bistro, Bar, and Grill, his fourth venture with the family. He is an avid musician and bowling enthusiast. He says, "Happy employees make happy food". So you may hear the kitchen boys singing and dancing in high spirits while they're hearing "take it down a notch guys" from Dante from time to time. "I believe whole heartedly that you need to have a good happy relationship with your crew.
Sean Kach was raised in Madbury, NH and began working at Dante's in 2008 as a dishwasher and later as a sous-chef. His love of food led him to positions at Bonta and Surf, both in Portsmouth, and the Barley Pub in Dover where he received invaluable experience with fine dining service and various cuisines. He brought his unique flair and approach to food back to Dante's in 2013. Sean enjoys incorporating local produce into the menu, supporting local business, art and music. When not at Dante's, he plays semi-professional football for the New England Hawks based out of Amesbury, Massachusetts in the New England Football League. He is also an avid snowboarder, pool player, writer and music lover. Sean's motto: "Teamwork makes the dream work."