At 4 a.m., the kitchen comes alive as pasta dough is prepped. It’s no surprise, with a name like Fresco (meaning “fresh” in Italian), that most of the items on the Bon Secour restaurant’s menu are made from scratch. That day’s pizza dough was created 48 hours prior to baking, focaccia is baked daily and the freshly grated cheese is from giant wheels specially delivered.
Chef Greg Buschmohle is no stranger to restaurant operations. “This is the 82nd restaurant I’ve been involved in the opening of,” he says as he cranks a pasta machine, producing a batch of angel hair. Originally from Detroit, he gained experience in an Italian-owned catering hall starting at 10 years old. “I snuck in there and, at first, they told me to get lost. But I hit it off with one of the owners, so he let me stay.” A photo hangs by the hostess stand in Fresco, picturing young Buschmohle in a chef’s hat and apron standing with the owners. “They had to fold the hat up to fit me and it still came down over my ears,” he laughs.
Buschmohle soaked in the knowledge from the kitchen, after which he got a degree in hotel restaurant management from Michigan State and became a chef. Years of opening restaurants — including 42 L&N Seafood restaurants — and consulting prepared him as the owners of Tin Top moved across the street, leaving the location that would become Fresco available. “I had semi-retired, but changed my mind,” he says. “I missed doing my own food.”
He took five trips to Italy for research before the restaurant opened in early 2026, run by Buschmohle and his daughter Amanda. Drawing from the Italian kitchen training and his mom’s Naples heritage, the menu boasts a true taste of Italy. Appetizers such as meatballs, arancini and bruschetta serve as a handy introduction before the entrees. Of the pasta dishes, the lasagna is a guest favorite. Pizzas pair well with a glass of wine or craft cocktail. Sandwiches are served on fresh focaccia rolls, boasting a tantalizing assortment of meats and cheeses. Seafood features on the menu as well, with the shellfish risotto being topped with Gulf shrimp, scallops and lobster. Desserts feature layered flavor profiles, such as basil and pine nuts in the limoncello meringue pie crust. Signature cocktails like the tiramisu cocktail could easily double as an after-dinner sweet treat.
Indoor and outdoor seating offers a comfortable atmosphere for diners, Italian art hangs on the walls and white tablecloths are laid on the indoor tables around 3 p.m., elevating the ambiance ahead of the dinner rush. Chef Buschmohle’s mantra for running a restaurant is simple: “One guest at a time, one table at a time.”
On the Menu
CRAB BRUSCHETTA
Crispy bread is brushed lightly with garlic and topped with tomato, balsamic drizzle and lump crabmeat for a fresh and flavorful antipasti before your Italian meal.
SHORT RIB RAGU
The ultimate comfort meal. From-scratch fettuccine is bathed in a silky tomato sauce and topped with melt-in-your-mouth braised beef short ribs for a hearty taste of Italy.
SHELLFISH RISOTTO
Gulf shrimp, fresh New Bedford scallops and lobster mingles with asparagus and roasted red bell peppers over lemon risotto for a dish that is both light and indulgent.
LIMONCELLO MERINGUE PIE
A creamy custard is layered beneath limoncello curd and topped with toasted meringue. Basil and pine nut cookie dough crust lends a savory undertone to this bright dessert.
Fresco • 6232 Bon Secour Highway, Bon Secour. 200-4220 dineatfresco.com
Tue – Thu 11 a.m. – 9 p.m., Fri – Sat 11 a.m. – 10 p.m., closed Sun and Mon
