Sneak peek as Il Tegamino opens in Carmel.

Sometimes a restaurant comes around that feels like it's been a long time coming.

Or at least like you've been waiting for a long time.

It’s been happening quite a bit this year.

Seaside ached for a stylish and vibrant restaurant that fit its blue-collar budget and finally got it in Gusto Gourmet Pizza & Pasta.

(And got a bonus great-ambiance pizza joint in DeMarco's New York-Style Pizzeria.)

After the resounding success of rustic Italian-organic spot la Balena, its sister spinoff il Grillo seemed to take forever to get its incredible gnocchi and octopus carpaccio.

What with the delays and absence of old-school submarine sandwiches, Boardwalk Sub Shop couldn’t get to downtown Monterey soon enough.

That's just three quick examples.

Now it’s happening again.

Only this has been even longer in coming.

The pair of brothers behind it have been dreaming about this for decades.

Giuseppe and Salvatore Panzuto even ran their own Italian tapas-style place in their native Naples, Italy, when they were just 16 and 20, respectively.

Now owner-operator Giuseppe, now nearly 40, will run the front of the house as brother Salvatore, 44, runs the kitchen at Il Tegamino.

The restaurant occupies the cute and subterranean-seeming spot in the belly of the Court of the Golden Bough in Carmel, past PortaBella and Cottage of Sweets in the historic spot where the landmark theater once sat.

Both brothers are well-known quantities locally.

Little brother has worked as a GM and partner at Cantinetta Luca after time at New York's Il Mulino as a floor captain and Ritz Carlton Laguna Niguel manager, among other stops.

Big brother got his start in Dublin, Ireland after culinary school, working at a Bono-owned restaurant for much of it, before moving to New York and California.

Locally he's worked in the kitchens at Luca, la Balena and Sierra Mar. 

The sweetest part of the story, though, involves a different type of dream and the inspiration for the name of the place, which means pan in Italian. One of them hangs on the wall. Look for that story in print this Thursday. 

The private preview happens tomorrow, with the soft opening Thursday.

This is the moment I remind readers that soft opening means helping them figure out what's working and furnishing kind feedback and a triple helping of patience.

That'll be particularly important given the fact seating will be limited to the dining room, which seats 18. (The patio and lunch will open in a few months.) No reservations either.

From a look in the kitchen Salvatore will appreciate the understanding, as he will further advance some staff training in the coming days and weeks.

Here's the heart of the menu, which stars—oh yes—a meatball bar.

Learn more at the Il Tegamino website.

Antipasti/Appetizer

Polpo con vellutata di patate • Sautéed tender octopus served with potato olive oil cream and cherry tomatoes • $15

Parmigiana di zucchine • Thinly sliced zucchini layered with mozzarella, tomatoes, Parmesan and basil • $12

Sformato di patate • Creamy potatoes baked with italian salumi and cheeses topped with a buttery bread crumb crust • $12

Frittura all italiana • A mix of fried dough with sea lettuce, potato croquette with mozzarella cheese and arancini rice ball stuffed with english pea and meat sauce • $18

Polpette Bar/Meatball Bar

Misto polpette • Sample the whole polpette bar • $20

Polpette di manzo • Beef meatball: ground beef, pine nuts, raisin, garlic, bread, parsley, and Parmesan cheese • $6

Polpette di maiale • Pork meatball: ground pork, onions, bread, sage, thyme and pecorino cheese • $6

Polpette di tonno • Tuna seafood ball: fresh tuna, capers, mint, potato and caciocavallo cheese • $8

Polpette di granchio • Crab seafood ball: crab meat, chives, bread, celery and bell peppers • $8

Polpette di cavolo • Cauliflower meatless ball: cauliflower, black olives, bread and parmesan cheese • $6

Polpette di funghi • Mushroom meatless ball: portobello and porcini mushrooms, ricotta cheese, thyme, bread and Parmesan cheese • $8

Insalate e Zuppa/Salad and soup

Insalatina di campo • Simple mixed greens with carrots, onions, tomato, fennel and balsamic vinaigrette • $9

Insalata alla Piemontese • Hearts of romaine with tonnata dressing, shaved Parmesan cheese, anchovies and garlic croutons • $11

Rucolina • Arugula salad, roasted beets, candied walnuts and sweet gorgonzola cheese with honey vinaigrette • $11

Zuppa del giorno • Soup of the day • $9

Primi/First Course

Gnocchi di agerola • Fresh hand cut house made gnocchi with tomato sauce, smoked mozzarella, Parmesan, and basil • $18

Lasagna di carnevale • Layers of fresh pasta sheet, ricotta, tomato sauce, Parmesan, slice hard boiled eggs, mozzarella, basil, and petite fried meatballs • $23

Paccheri al ragu’ napoletano • Large tube pasta with slow cooked beef, pork tomato sauce and Parmesan cheese • $22

Risotto al profumo di limone • Arborio rice with Parmesan cheese and lemon zest • $16

Pescatora • Spaghetti pasta in a garlic white wine sauce with clams, mussels, calamari, prawns, and parsley • $24

Secondi/Second Course

Cotoletta di maiale • Breaded pork loin scaloppini served with arugula, onion, and cherry tomato salad • $19

Pollo alle spezie con patate al forno e peperonata • Half oven roasted chicken with rosemary and special blend of spices accompanied with roasted potatoes and sautéed bell peppers • $23

Fish of the day • market price

Grigliata mista con contorni • Mixed grill of homemade sausage, lamb chop, and new york strip with choice of two side dishes • $30