Local restaurateur and composer Matthew Criscuolo has found another bout of musical success with his latest release, an album of progressive jazz titled Blippity Blat. Rising to No. 14 on the JazzWeek Jazz Album Chart for the week of Feb. 10, it represents the second of his albums to reach the charts. But, Mr. Criscuolo says he doesn\u2019t approach his music hoping to hit the charts. \u201cIt\u2019s flattering. At least it lets me know the radio programmers like what they are hearing, but I don\u2019t do it for that reason,\u201d he said at Wilton Pizza on Friday. \u201cIt\u2019s inspiring and it\u2019s flattering, but the purpose is to document the composition of some songs I wrote, and to document where I am at improvisationally.\u201d Mr. Criscuolo owns Wilton Pizza, Bistro 7, and Toozy Patza Pizza in Wilton, and Piccolo Pizza in Ridgefield. Two songs on the album are new creations, Mr. Criscuolo said, but the rest are tracks he had written in the past. The new tracks are Blippity Blat, and Shuckin\u2019 the Cob. \u201cIt wasn\u2019t like I had a concept for the record and developed songs off of that,\u201d he said. \u201cA lot of these are actually old songs. I kind of blew the dust off them, and decided to bring them into the studio.\u201d Mr. Criscuolo said his new album is an example of \u201cmodern, post be-bop jazz that puts a premium on pushing the art of the saxophone forward. I have played homage to the greats for a long time. But this is new and inventive and authentic,\u201d he said. Rather than focus energy on defining its style, however, Mr. Criscuolo said he hopes his newest album expands upon his personal development as a player. \u201cI\u2019ve been trying to develop and bring out my own unique voice,\u201d he said. \u201cIt takes years to learn what not to play, actually.\u201d The restaurant owner composes the majority of his tracks at home, he said, and likens the creation of a good jazz record to a chef putting his own energy into a dish. \u201cLinguini Bolognese is technically the same ingredients every time, but when you have a talented chef, he\u2019s going to inject himself into that dish. There has to be a certain amount of love there,\u201d he said. \u201cThat\u2019s like playing music. Every night you\u2019re playing, your essence has to come through in that music.\u201d Blippity Blat\u2019s cover art was designed and produced by Mr. Criscuolo\u2019s son, Wilton High School freshman Julian Criscuolo. The cover is a \u201clyrical and thematic\u201d piece that offers its audience a glimpse into its process of creation, the musician said. Information: jazzeria.com.