CASA IMPORTS CUSTOMER SPOTLIGHT
Sales Associate: Dave Palmiter Interviewed: Piero Lisio, Partner History: What sets your restaurant apart from the competition? Little Venice Restaurant opened in August of 1946 at Meatballs or Meat Logs a house on the corner of Court & Cherry streets. The “Why aren’t the meatballs round?” restaurant has always had one location operated by the This is without a doubt the most same family for 75 years. The restaurant is now operated common question asked by new by Romeo Lisio and Bernadette Lisio (second generation) customers. Little Venice meatballs and their children Piero Lisio, Gina Minichino and son-in-law are uniquely shaped and are often Michael Minichino. referred to as “meat logs”. The meatballs have been shaped like sausages since 1946. Over the course of 75 years, Little Venice has had 3 locations. Little Venice Restaurant moved to its current location, 111 Chenango Street in 1968. Over the course of the 50 plus years at the current location the restaurant has expanded 4 different times. The last expansion took place 7 years ago when a new dining room was built along with 4 private dining rooms.
What is the most popular item on the menu? The Legendary House Made Tomato Sauce Thick, smooth and sweet, Little Venice’s House Made tomato sauce is unlike any other. The sauce recipe is a guarded family secret known only to 2 people. During the 6 plus decades that Little Venice has operated only 6 cooks have ever made the sauce. Rumors persist about the sauce recipe, but the truth is the correct recipe is not on the internet and the sauce does NOT contain applesauce. Little Venice’s sauce is not only enjoyed here in the restaurant, but all over the country. Little Venice started selling sauce in the 1940’s when customers would bring their own pot to the restaurant’s back door to purchase sauce to take home. Eventually, this practice evolved into the restaurant selling quarts of sauce to go and shipping sauce as well. What do you enjoy most about operating a restaurant? My favorite part of the restaurant business is the people. I enjoy working side by side with our staff and seeing our guests every day. We have had the pleasure of seeing generations of families both work here at the restaurant or as customers. The friendships we have developed and the celebrations we have been a part of over the years is the most rewarding part of the business. We are proud to be a part of our community and a part of family’s gatherings. 111 Chenango St, Binghamton, NY 13901
(607) 724-2513
Aunt Carmella, the original cook, always made her meatballs long because she insisted the long shape allowed the meat to cook more evenly. Aunt Carmella didn’t like how round meatballs would burn on the outside before the middle cooked. To this day Little Venice meatballs are still made Aunt Carmella style, in the shape of a “meat log”. Pasta When ordering pasta at Little Venice it is as fresh as if you made it at home. Little Venice’s pasta dough is made daily, however your pasta is not rolled out until you order it. Spaghetti, Macaroni and Linguine are rolled out when you order using a hand crank pasta machine designed by owner Romeo Lisio. Raviolis are made each morning with the same house made dough and then filled, with a creamy ricotta cheese filling. Little Venice’s manicotti is unique in that it is made with house made crêpes instead of dough. The crepes are filled with a creamy ricotta filling. Lasagna is made of layers of our house made dough, house made meat logs, Italian sausage, ricotta cheese and of course our tomato sauce. Any advice for other Restaurant owners? Always serve a quality product that you are proud to put your name on. When costs go up do not sacrifice quality thinking your guests won’t notice. Maintain your product and brand integrity and raise your prices. The customer will not leave you over small price increases as long as they see your product as a good value. Never stop improving your business We come to work everyday looking for ways to improve the business. Whether its new recipes or menu items or operational improvements. We are constantly looking to be better than we were yesterday. This approach keeps our guests coming back, but it also creates an environment where people want to work, and you are challenged every day.
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