Meet him just once and it’s obvious that he is drawn to the kitchen like ants to a picnic. Storti also knows that if he cooks, they will come to eat. Not just Bernie and Arthur, but Joseph and all the rest of the neighborhood guys won’t miss the chance to lunch.

I know. I saw them there last Thursday as they enjoyed Storti’s home-style cooking in a cavernous function room in the lower level at the Dillon Council, Knights of Columbus Hall at 1675 Douglas Ave. in North Providence.

His Friday-night buffet, with almost 20 choices and all-you-can-eat for $8.95, is building a legend.

“I’m what you call a street cook,” Storti, 69, said.

But what he is, is a mighty fine home cook with a restaurant kitchen.His home-style cooking includes meatballs, eggplant, chicken and veal Parmesan, and soups. This is good, solid comfort food with an Italian accent.

He started working in restaurants when he was just 11, and loved it. But after going to Roger Williams for business management, he went into the furniture business.

“But food was my passion,” he said. “I love to cook.”

So he eventually chose to live out his fantasy and worked his way up to head chef at the former Classic Restaurant on Charles Street. Later, he opened delis called, appropriately enough, Storti’s, in Cranston and Johnston. He later ran Storti Catering of North Providence before moving to Florida to manage a country club.

But New England beckoned him back. With wife Ann, he’s been managing and operating the kitchen at the Dillon Council for almost three years. He does the food for all the parties and weddings held there. But he opens to the public for lunch Wednesday through Saturday from 11:30 a.m. to 2:30 p.m. and for dinner on Thursday. That Friday night buffet runs from 5 to 9 p.m.

He’s not just a cook, he’s a bit of social butterfly, too.

“You go there on a Friday night and he’s there talking to everyone,” said Bernie Frezza.

But he’s put together a team in the kitchen to keep the meatballs coming. Patrick Hayes is the sous chef and Daniella Cucinella, is a a Johnson & Wales University senior gaining real kitchen experience assisting Storti and Hayes.

The menu offers specials. There was corned beef and cabbage in the days before St. Patrick’s Day. Fish and chips are a staple on Friday. Tripe is on the menu for fans, but so, too, are more common specialty dishes such as veal and peas; sausage, peppers and potatoes; Italian grinders; paninis; and a variety of hamburgers, priced $2.50 to $3.25.

There’s a full bar available, soft drinks and big, round tables that fit groups of friends or families. But leave a seat for Vin if you want to talk food. He’s always happy to do that.

gciampa@projo.com / (401) 277-7266

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• 1 small Spanish onion, diced
• 2 tablespoons pepperoni, diced
• 1 28-ounce can cannellini beans, or 3 small cans
• 28 ounces water
• 1 plum tomato, diced
• 1 28-ounce can tomato sauce, Hunts, Contadina or your own sauce
• Pinch red pepper flavors
• 2 tablespoons granulated garlic
• 1 tablespoon chicken base, such as Better Than Bouillon
• Fresh black pepper, up to a tablespoon
• 3 tablespoons Parmesan cheese
• 2 bay leaves
• 1³2 cup red wine

In a large saucepan over medium heat, saute the garlic and onion in the olive oil until the onions caramelize. Add the pepperoni (more, if you like it spicy) and keep stirring. Pour in the can of beans, with the juice. Don’t drain the beans. Fill the can with water and add to the saucepan so there is 28 ounces of water. Add the rest of the ingredients and bring to a boil. Lower heat and let simmer for 7-8 minutes. You don’t want the beans to get soggy. Optional: Add your favorite small pasta to soup.

Serves 4-6.

Questions on the recipe?
Call Vin at (401) 353-9800.