Simone Falco, an Italian born restaurateur who opened the first U.S. stand-alone Rossopomodoro restaurant in the West Village, and also ran Rossopomodoro’s U.S. operations at Eataly New York, Chicago, and San Paolo, recently experienced an evolution in the way he lived and ate. Simone became increasingly more interested in health and nutrition, forgoing gluten and dairy, and focusing on wild fish, pasture raised eggs, 100% grass fed beef, and an abundance of vegetables. As a result of the way he was eating at home, he felt that he wanted to shift the focus at his restaurant in the West Village.