The business is now Managed by Gary Santorso who has been involved since he was 10 years old.  Gary is assisted by his younger sisters, Lee, who keeps the books, and Susan, who is the head waitress.  Mary Santorso, the matriarch, is still very involved in the day to day activities of the business, lending her lifelong experience when necessary.

After 46 years of serving fine food and providing a place for banquets, parties and business functions, the Silo restaurant maintains a solid reputation for that quality of food and comfortable ambiance.  The restaurant is divided into several cozy dining rooms with warm wood tones, paintings and fireplaces to add to your dining experience.

The main dining room seats 100 and the bankers room seats 110.  The Williams Room is a banquet room, it is lightened by a wall of windows and is flexible enough to be divided into three rooms, based on the customer's needs.

Early on the restaurant had a reputation throughout Connecticut for the best baked stuffed shrimp recipe.  The restaurant has built its popularity on this recipe and it continues to be a house favorite.

Many corporations and professional associations hold meetings, luncheons and banquets in The Williams Room.  The Santorso's also support local non-profit organizations by donating gift certificates for fund raising activities.  The Rotary Club meets here every Tuesday as it has for many years.

The Silo serves both Italian and American fare with familiar standards from their family background.  Dishes such as Veal Cutlet Parmigiana and Linguine with Clam Sauce can be found on the same menu as Filet Mignon and Dover Sole Almondine.

Seasonal favorites include Roast Duckling, Farmington Cioppino and Talapia Oreganto along with other delicious choices.  The side dishes include old favorites but also provide more updated choices, such as sweet potatoes, roasted garlic mashed white potatoes and grilled asparagus, just to mention a few. The Silo also offers tableside cooking for entrees such as Steak Diane.