IN THE KITCHEN Marios Michalakis started working in food service when he was a college student trying to earn a little extra money. Two electrical engineering degrees later (from MIT and Northeastern, no less), he’s the co-owner of three restaurants, the newest of which is Amelia’s in Stoughton, an upscale Northern Italian restaurant that is open for dinner and private functions.

Michalakis met his business partner, Emilios Ventouris, when Ventouris and his wife were dining a Greek restaurant in Cambridge where he was working. The two men, both natives of Greece, hit it off, Michalakis said. Little by little, Ventouris invited Michalakis to join him in the restaurant business. “I thought it was something I could do on the side,’’ said Michalakis, who had embarked on a PhD program. “But I realized at some point this looks like a full-time commitment.’’

Now 34, he has been a full-time restaurateur for about 10 years. Any regrets? “I never looked back,’’ he said. “I’m happy with what I’m doing.’’

Michalakis and Ventouris also own Alfredo’s Restaurant and Lounge in Quincy and Sofia Italian Steakhouse in West Roxbury.

THE LOCALE Amelia’s opened 1½ years ago on busy Route 138 in the space formerly occupied by X & O and, before that, Albert’s. Look for the gigantic lighted “A’’ close to the street.

The low, large building appears slightly institutional from the outside, but the inside is all warm woods and stone. The decor is sleek and contemporary, with dark mahogany-finished tables, cream-colored booths and curved banquettes, and contemporary lamps topped with chunky shades. Displays of wine serve as decoration and as a reminder of the restaurant’s large wine list.

ON THE MENU The focus at Amelia’s is on Northern Italian cuisine and seafood, Michalakis said. Popular starters include grilled octopus, antipasto, and Caesar salad with homemade croutons and dressing. Pappardelle with short ribs is a big seller, he said, along with lamb chops, steaks, and scallops.

We loved the dense, crusty bread topped with coarse salt and herbs that arrived with a lemony feta-yogurt dip and a light, grassy olive oil. Our server told us that Amelia’s prebakes the bread in-house, then finishes it in the oven just before serving. We shared an appetizer of two large ricotta-stuffed meatballs ($8); the pop of ricotta at the centers was a nice twist, and the marinara sauce, also made in-house, struck a perfect balance between tangy and sweet.

My entrée of fettuccine ($23), topped with two sautéed chicken breasts, prosciutto, sage, wild mushrooms, Marsala wine, and melted Auricchio provolone, was a rich combination of flavors. The mushrooms were large and chewy, and the random bursts of sage cut the sweetness of the Marsala. My husband chose rigatoni topped with meat sauce ($19). The pasta was perfectly cooked, and we could taste the distinctive flavors of beef, pork, and lamb in the sauce.

Choosing a dessert was challenging, especially since all except ice cream and sorbet are made in-house. Dark carrot cake ($8) reminded us of gingerbread; thick cream cheese frosting and caramel sauce complemented the spicy cake nicely.

Our waitress was knowledgeable and efficient, but perhaps a little too speedy. In less than an hour we were served wine, bread, appetizers, entrees, and dessert. We would have been happy to stay a little longer, enjoying Amelia’s pleasing decor and excellent food.

Amelia’s, 217 Washington St., ­Stoughton, 781-886-6125, www.ameliasstoughton.com.

Ellen Albanese can be reached at ellen.albanese@gmail.com.