Everyone's a Little Italian on the Inside
In 1933 Freddie and Jennie Urbano opened Freddie's Tavern in West Trenton, New Jersey, converting their family home, across from the local railroad stop. Freddie worked the railroad, and Jennie often made sandwiches for Freddie and his co-workers to enjoy on their lunch break. Lunch time meals grew, and soon Freddie and Jennie served a full fledged tavern along side their 6 children, Philip, Nick, Theresa, Maria, Irma, and Freddie Jr.
Opening at the end of the Great Depression was a long shot, but Freddie Urbano was sure with hard work and dedication, with the entire family working everyday, they could use their old world history of Italian cooking and bring a modern version to the locals.
Freddie's Tavern quickly became a favorite spot for residents living all over New Jersey and Pennsylvania for 86 years, closing in the summer of 2019.
Four generations later, Tisha , Freddie and Jennie's great granddaughter, along with her husband Bill will embark on a similar adventure, opening during the 2020 pandemic, using the same old world traditions and techniques, but in a completely new Modern twist.
You will not have to be Italian to enjoy our delicious food, because we believe
"everyone is a little italian on the inside."
Owner & Executive Chef
Chef Bill Downes is the culinary lead at Urbano Modern Italian restaurant. Classically trained Chef with 25 years experience. Chef Bill started his culinary career at a small boutique hotel in Red Bank, NJ. In 2003 he opened his first restautant LILA with his partner and wife Tisha. In 2009, Chef Bill relocated to Sterling, VA to work at the prestigious The Mayflower Hotel in Washington DC. Then followed Executive Chef roles at The Renaissance Harborplace in Baltimore, MD, The Gaylord National in National Harbor, MD and most recently at
The Capital One Headquarters in Tysons Corner, VA.
Chef Bill's culinary passion comes from growing up on his grandparents farm in Englishtown, NJ. There Chef Bill understood the work that went into farming fresh vegatables, and the essential role farmers play in bringing fresh products to local recipes. This history drives Chef Bill to purchase local and seasonal products every chance he can.