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The walkers allow themselves more time to acknowledge their surroundings instead of sheltering their head and rushing into the nearest building.

The senses get chance at a rebirth when spring comes around. The sights and smells are noticeable instead of ignored. Among the variety that Skaneateles offers, the dough from is distinguishably prominent. 

In June 2013, the restaurant and sibling of The Sherwood Inn family took a risk in carving out a niche that the area had yet to offer: small plates.

"When we first started, the vision was to be mostly artisan pizzas, which we still offer now, but there weren't too many small plates," General Manager Peter Bettis said.

The eatery offers a punch card for its pizza: buy seven, get the eighth free.

Small plates, which springs from the Spanish term tapas, has been more than just a fad in the region. There have been plenty of restaurants popping up, especially in the larger Syracuse market, that celebrate the vision of shareable food. 

"It's a lot of fun to come in with a group of people and just taste a lot of different things," Bettis said. "I think the concept is more appealing than the traditional style of sit-down eating."

The layout of the restaurant is purposeful. The seating is limited, but there is space at the bar. Being in such a community as Skaneateles, the atmosphere of the venue aims to resonate the same friendliness and sense of community.

The tables are close together. Sometimes separate couples will be seated at the same table and spaced by a seat apart. With that being noted, the conversation blossoms.

The manager noted that the customers, whether they are from town or out of town get the opportunity to talk, adding to a friendly atmosphere. Regardless of where anyone sits, interaction is apparent even from across the room.

Bettis is not a stranger to the restaurant business. He has been with Gilda's since the very beginning, and the restaurant will enter its third summer.

The manager, who is a fourth generation resident of Skaneatles, has been a part of The Sherwood Inn since 2003, working at the Inn and the now-closed Kabuki in a variety of positions.

He left for Colorado and California. He experienced sights and sounds of the food industry, working in sushi and German restaurants before returning to central New York.

"The market here ... we're doing something different. We really care," Bettis said of the local fervor and push for food in central New York. "In California, people enjoy eating and supporting local. It is noticeable that we're making that push."

As long as products are available, Bettis said, Gilda's will support small businesses and growers.

The restaurant gets a meat mix from in Auburn along with other meat, including ground pork and pepperoni. It strives to obtain seasonal food and veggies.

, in Scott, provides the restaurant with supplies. will also special order things when they are out of season.

"We'll visit the local farmers markets and see what's fresh," Bettis said. "With whatever looks good, we'll whip up either a special dish or salad."

Heirloom tomatoes are a favorite, he said. Many of the dishes, salads and sauces, will include that produce.

Sam Mason has played the critical role in getting Gilda's going. Bettis credited the owner with the concept of Gilda's, especially with the tailored menu.

The condensed menu changes with the seasons. Heartier food and meat can be found more often as options in the winter. During the summer, salads are very popular. The asparagus, which is obtained from , or quinoa salads are crowd pleasers.

"The food is from scratch," Bettis said. "With such a small restaurant, we can control everything that goes out. We can make sure that the products are great. We like it, and our customers like it.'

As mentioned, the more-than-just-pizza restaurant has an increasing slew of small plates. 

"We have a burger that's kind of a small plate," he said. "It's bigger than a slider, but it's fantastic and flavorful. ... Game hen is another popular item."

Other favorites and top sellers that stick on the menu: meatballs, arancini, Brussels sprouts.

Bettis suggested starting off with salad, adding two small plates and topping the meal off with a pizza.

"It will fill you up," he said. "You might even have leftovers."

To pair with your meal, Gilda's taps into the local beverage market. Only Craft beers are offered, include include local beers. Local wines are also available.

For those wanting something different, 1911 cider is available as well. To add to the list, Bettis said the restaurant makes in-house white and red sangrias.

"We like to be diverse and offer a lot of different varieties that may not be offered in Skaneateles or central New York," Bettis said about the selection. "Plus, it gets us to move through wines a little faster."

Speaking of wine, Wine Wednesdays will continue throughout the year. On those days, customers get to purchase a $50 bottle of wine for $25.

During the winter months, Tuesday night is date night. The weekly special will end soon, however, as the incentive was created to get people out of their homes.

To compensate, lunch will be offered come Memorial Day Monday, May 25. Soups and sandwiches will be the focus, Bettis said.

Gilda's hours will increase come the late-May holiday. The restaurant will be open every day for dinner, and lunch will be served Friday to Sundays. Come July 4th, the hours increase to serve lunch every day.

"We want to amp up our lunch services and offer a lot more for the summer," Bettis said. "There'll be more people coming in, and we want them to enjoy those options."