David Page had his Newton-apple-falling-on-the-head moment in the basement bowels of a New York City restaurant. A chef by trade, he and his wife, Barbara Shinn, traveled east from California and washed into New York City in 1990.  By 1993, they had scrounged enough money together to open Home restaurant, a rustic, cozy place that celebrates traditional American cuisine.  Soon, their 60-seat restaurant (30 inside, 30 outside) was jammed to the gills with adoring fans feasting on Skillet Fried Chicken, Whole Grilled Trout and the like. Another restaurant would follow (Drovers Tap Room), a cookbook, prospects of more businesses in the neighborhood…it…