There’s a rejuvenated buzz in Byram’s business district at the old digs once housed Mill Street Bar & Table and before it, Lolita Cucina.

The sounds of chatter and laughter, forks clanking and squealing against bowls, and hungry patrons slurping peppery, parm covered cacio e pepe are all coming from Rosina’s, a new Italian restaurant brought to you by a couple of young industry veterans you should recognize.

Rosina’s is the creation of Jared Falco and Coby Blount, who met at Fortina’s Armonk location in 2014. Falco helped run the show in the kitchen, while Blount managed front-of-house operations. “We’ve been trying to do something together for five years,” Falco says. “When we met, we clicked and always had mutual respect for each other. Even if we had it out, we could still be cool.”

The pair had a dream to work together, they just needed it to come together. Separately, they kept honing their crafts in the restaurant industry. After his first stint at Fortina, Falco took up executive chef duties at Washington Prime, Amore, Speedy Romeo, and he’d return to Fortina to express his creativity as a co-culinary director. And there’s a chance you’ve come across Blount at SE Uncorked or East End to name a few.

Their friendship kept them in touch, and they’d occasionally entertain meetings with possible investors.

“They didn’t have what we wanted,” Falco says. They wanted Sophia Loren on the walls eating spaghetti and that’s not us.” Blount chimes in, “Some of them wanted to use other people’s ideas or rip them off completely,” he says. “It didn’t feel like what we wanted to do. Or they wanted to do something corny that we weren’t into.”

What they wanted to do was classic but refined Italian food. And although it took a few years to come up with the concept, it’s the food Falco has been cooking for over a decade. Think along the lines of riffs on traditional pasta dishes, big salads, thin and crispy pizzas, and seasonal vegetable small plates. They also knew they wanted to be a neighborhood spot with affordable prices but with a handful of indulgent offerings if the mood should strike you.