And this Sunday, Chef Dika and his staff will roll out Felix's a speciat brunch menu in honor of Mother's Day.
SPRINGFIELD -- Felix's Family Ristorante, which closed last summer to the dismay of a robust following of loyal customers, is open for business again with the former owner of a Simsbury Italian restaurant stirring the pot with old favorites, a few new ones – and adding a Sunday brunch that will debut on Mother's Day.
Sefer "Sam" Dika, who recently sold his "Mama Mia" restaurant in Connecticut, learned about the opportunity to take over Felix's last summer after the DeCesare family, citing family health issues, made the bittersweet decision to close the 214 Dickinson St. establishment after eight years in business.
The DeCesares, who continue to own the building in the heart of the Forest Park neighborhood, is thrilled that Felix's will enjoy a resurgence, according to Nicola "Nick" DeCesare.
"We're very happy," said DeCesare, who also owns and operates nearby Frank's Liquor Store.
Dika said he's honoring the restaurant's legacy by keeping the name and the decor as well as many of the dishes made with love and fresh ingredients by DeCesare's sister and chef Delores Terriaca.
Like Terriaca, Dika said he uses only the freshest ingredients and makes every dish from scratch.
"I cook in the old Italian tradition," he said. "When I saw Felix's menu, it looked a lot like mine at Mama Mia's."
Dika said some of his dishes will have what he calls "an Albanian twist," adding that the menu will continue to reflect and honor the past. "That's what counts, making people happy," he said.
Most of the staff has returned to help Dika continue in the tradition begun by the DeCesares.
Cook Yaritza "Big Mama" Garcia, who worked for the DeCesare family, is a gregarious hostess who loves making the restaurant's signature Big Mama's pasta – a whole wheat linguine.
Garcia, a graduate of the culinary arts program at Holyoke Community College, is Dika's right-hand woman. "I'm lucky to have her," he said.
The restaurant quietly reopened in March, Dika said. But it didn't take long for fans of the restaurant to begin spreading the word that Felix's, which encourages customers to bring their own wine, beer or spirits, was back in business.
During a lunchtime interview with Dika on Tuesday, a former patron, Neil Downey of Chicopee, popped in the side door and asked "Are you open?"
When the answer came back affirmative, the patron said, "I'm so glad you guys are open again!"
Another customer stopped by to order as take-out antipasto plate. The restaurant also has pizza and a large array of grab-and-go fare.
Dika, an Albanian immigrant, came to the United States in 2000 and worked for a while as a chef in Austin, Texas for a Sicilian family restaurant where he learned his trade.
He later moved to Connecticut where his Mama Mia's Restaurant drew the same kind of loyal customers that Felix has enjoyed. During the interview, Dika received a text message from a Connecticut customer asking if he was still making his meatballs and Chicken Parmigiana, two of his specialties.
Seafood linguine pescatore, five different salmon dishes and other made-to-order specialties are also popular, he said.
Dika said he looks forward to continuing Felix's fine reputation and is eager for old customers to come back to the cozy dining room with a mural and other artwork left by the DeCesare family.
On Friday nights, the restaurant will feature an accordion player who entertained guests under the DeCesares.
And this Sunday, Chef Dika and his staff will roll out Felix's first brunch menu in honor of Mother's Day. The a la carte menu will feature an appetizer of crisp fried calamari with roasted pepper aioli, a salad of field greens with dried cranberries, candied pecans and champagne vinaigrette.
Brunch entrees will include Chicken Chardonnay, lasagna with smoked chicken and spinach, Chilean seabass or Atlantic salmon and a rib eye steak.
For dessert, customers can choose from creme brulee and New York cheesecake with berries and Riesling coulis.
Dika said the 120-seat restaurant is open Tuesday through Sunday.
Mother's Day brunch will begin at noon and continue throughout the day. Reservations are being accepted now.
The phone number for the Felix's is still the same- (413) 739-7300.
Carolyn Robbins can be reached at crobbins163@gmail.com.