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“I clearly recall the first time I saw Scott Sulma in action,” writes Paper City lifestyle and food editor James Brock.

“It was at Tony’s, and he was talking to guests seated at a table near mine. Earlier in the evening the guests, a young man and woman who seemed a little uncertain about the menu and wine list, oozed discomfort. Sulma, I am now certain, had noticed their anxiousness as well, and was on a mission, smile on his face, voice calm and authoritative. He explained a few of the menu items, and talked about some wine selections. The young couple’s demeanor changed rapidly, to one of ease and anticipation. Another culinary crisis averted, two more guests won over and satisfied. That’s the Sulma formula.”

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