A Family Tradition.
Rob Russo • Proprietor
Alfonso Russo • Proprietor Girasole Cucina Italiana • Bound Brook, NJ by Len Boccassini
Sunday, November 23, 1980 began in a manner not unlike most other Sundays in Southern Italy. It was a day of rest. A day of relaxation. A day that was to be a pleasant departure from the daily rigors of the work week. With the majority of businesses closed, the pace of life on a typical Sunday morning in this part of the world slows down considerably and assumes a striking divergence from the rest of the week.
As Roman Catholics of a more pious bent exchanged greetings while making their way towards any one of an overwhelming number of houses of worship that dotted the landscape, hundreds of church bells took advantage of their right to peel at intermittent moments during the course of the day; a practice particularly evident throughout many smaller towns located in more rural areas. Following morning mass, kitchens throughout the picturesque Southern Italian countryside began buzzing with activity, intoxicating any passing pedestrian with delectable aromas that seemingly emanated from every doorway. The delightful scents that filled the air enunciated the feast-like preparations for a day that was to be filled with a celebration of being; a weekly occurrence where family and food becomes the primary element of Italian life. But unfortunately, the day would end far differently than it had begun and the consequences of the events about to unfold left virtually no family untouched. |
Rob Russo, Girasole • Photograph by Len Boccassini
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At approximately 7:34 PM - while many women were still rinsing dishes from the day's repast and men chatted amongst themselves about local politics and children played children's games upon the stoops of their homes - the ground beneath their collective feet began to tremble. Then, with unexpected suddenness, the ground erupted and broke open beneath them. In an instant, lives were shattered, buildings collapsed and streets disappeared, consumed by waves of ferocity spurred forth by the voracious appetite of the splitting earth. What the first jolt did not lay to waste, the 90 or so aftershocks to follow would complete. Village after village and town after town within the Irpinia region of Southern Italy were met with the same fate – near complete destruction. In a mere forty seconds, the devastation was total. In a span of less than one minute, some 3000 lives had been lost, upwards of 10,000 were injured, and nearly a quarter million Italians were instantly rendered homeless.
The earthquake, known as Terremoto dell'Irpnia, registered 6.89 on the Richter Scale and has been deemed Italy's most lethal earthquake since 1915. The quake's epicenter was located in the village of Conza within the eastern part of the province of Avellino; in close proximity to its neighboring provinces, Potenza and Basilata. Geographically speaking, it hit some of the poorest and most rural parts of the Campania region of Italy.
In mere seconds, thousands of lives were changed forever. No single family remained untouched by the magnitude of the event. Over 650 towns were affected by the seismic disaster in some way, shape or form and the sense of loss that emerged from those few moments is nearly impossible to put into perspective. The extent of human suffering imposed upon the unsuspecting populace was unfathomable. In Sant’Angelo dei Lombardi for example, 482 people were killed, including 27 children in an orphanage. Many of those four hundred and twenty seven souls were killed within the town’s hospital as its crumbling walls fell in upon them. When a medieval church in Balvano collapsed during a Sunday evening mass, it took the lives of 77 worshipers who were mostly teens and children. And in Naples, the collapse of a 10-story reinforced concrete building took the lives of 52 occupants in less time than it takes to relate the tale.
The numbers, in retrospect, are staggering. Some estimates put those killed at as high as 4,600. The Italian government declared by Law Decree in 1981 that thirty-six communes in the provinces of Avellino, Potenza and Salerno were completely destroyed and another 280 across 8 provinces were severely affected. They spent 59,000,000 lire on reconstruction, while the United States contributed 70,000,000 dollars to the relief efforts. The task before them was monumental - twenty thousand buildings had collapsed and some fifty thousand more were seriously damaged; a large portion of which had to ultimately be razed for safety purposes.
The earthquake, known as Terremoto dell'Irpnia, registered 6.89 on the Richter Scale and has been deemed Italy's most lethal earthquake since 1915. The quake's epicenter was located in the village of Conza within the eastern part of the province of Avellino; in close proximity to its neighboring provinces, Potenza and Basilata. Geographically speaking, it hit some of the poorest and most rural parts of the Campania region of Italy.
In mere seconds, thousands of lives were changed forever. No single family remained untouched by the magnitude of the event. Over 650 towns were affected by the seismic disaster in some way, shape or form and the sense of loss that emerged from those few moments is nearly impossible to put into perspective. The extent of human suffering imposed upon the unsuspecting populace was unfathomable. In Sant’Angelo dei Lombardi for example, 482 people were killed, including 27 children in an orphanage. Many of those four hundred and twenty seven souls were killed within the town’s hospital as its crumbling walls fell in upon them. When a medieval church in Balvano collapsed during a Sunday evening mass, it took the lives of 77 worshipers who were mostly teens and children. And in Naples, the collapse of a 10-story reinforced concrete building took the lives of 52 occupants in less time than it takes to relate the tale.
The numbers, in retrospect, are staggering. Some estimates put those killed at as high as 4,600. The Italian government declared by Law Decree in 1981 that thirty-six communes in the provinces of Avellino, Potenza and Salerno were completely destroyed and another 280 across 8 provinces were severely affected. They spent 59,000,000 lire on reconstruction, while the United States contributed 70,000,000 dollars to the relief efforts. The task before them was monumental - twenty thousand buildings had collapsed and some fifty thousand more were seriously damaged; a large portion of which had to ultimately be razed for safety purposes.
While the reconstruction seemed to move forward at an agonizingly slow pace, another problem presented itself and soon became a serious impediment to all rebuilding efforts – the long-term homeless. Those who had survived the quake, only to be displaced in its aftermath, stood at some 122,000. Alfonso Russo, his wife and four children were just one family whose dreams were shattered by Terremoto dell'Irpnia.
Alfonso Russo was a cook who for years had dreamed of one day opening his own restaurant. He learned the art of cooking from his mother and grandmother, and through their devoted love of cookery, he himself developed a passion for creating beautiful flavors from an array of simple ingredients that were locally available.
After spending his youth working for a number of establishments - and for a time from his home kitchen - Alfonso had finally managed to save enough money to purchase a beautiful building of his own in the center of his hometown within the province of Avellino. He envisioned it could become the eatery he'd always hoped to establish – a trattoria or osteria bearing his name. He saw the site as the the perfect location to suit his needs and labored tirelessly to design and introduce every aspect of his vision into its creation. Alfonso was on the verge of realizing his aspirations when the earthquake struck and destroyed the building that was meant to house his dream. Of greater misfortune, it also took with it his family's home.
The Russo's and their four children made due within a makeshift home; a garage area amidst the rubble. For a short time, they lived in this manner until the children's uncles finally arrived to remove them from the grievous conditions. Alfonso stayed behind, determined to try and rebuild his dream in Avellino while his family journeyed to the refuge of America.
Although, Alfonso Russo tried his best to reclaim what was lost, the task proved futile and his efforts, unsuccessful. Dedicated to his family's well-being, he left his home in Italy forever to begin a new life of opportunity in America.
In 1996, Alfonso once again held a dream within his grasp, and this time, it did not elude him. Together, he and his son, Rob, leased a building that once housed a deli and opened Girasole Cucina Italiana in Bound Brook, NJ. Through an immense amount of hard work and commitment to the hospitality industry, the little eatery proved a success; so much in fact that it necessitated the purchase of a larger building for expansion within its first two years of operation. And some eighteen years later, with an extremely loyal following of patrons, it is still evolving.
Recently, I had the opportunity to sit and chat with Rob and found his unique humbleness in regards to all he has accomplished to be immensely inspiring. His passion is absolutely contagious and the love he displays for being a restauranteur is obvious. It's also impossible to ignore the fact that the tales he weaves of his youth are as heartfelt as they are captivating. I found there is much to learn from someone with such measured strides and the success of his establishment comes as no surprise in this regard.
Alfonso, to his credit, is now 81 years of age and still living his dream just as he had imagined he would do some thirty-four years ago.
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Alfonso Russo was a cook who for years had dreamed of one day opening his own restaurant. He learned the art of cooking from his mother and grandmother, and through their devoted love of cookery, he himself developed a passion for creating beautiful flavors from an array of simple ingredients that were locally available.
After spending his youth working for a number of establishments - and for a time from his home kitchen - Alfonso had finally managed to save enough money to purchase a beautiful building of his own in the center of his hometown within the province of Avellino. He envisioned it could become the eatery he'd always hoped to establish – a trattoria or osteria bearing his name. He saw the site as the the perfect location to suit his needs and labored tirelessly to design and introduce every aspect of his vision into its creation. Alfonso was on the verge of realizing his aspirations when the earthquake struck and destroyed the building that was meant to house his dream. Of greater misfortune, it also took with it his family's home.
The Russo's and their four children made due within a makeshift home; a garage area amidst the rubble. For a short time, they lived in this manner until the children's uncles finally arrived to remove them from the grievous conditions. Alfonso stayed behind, determined to try and rebuild his dream in Avellino while his family journeyed to the refuge of America.
Although, Alfonso Russo tried his best to reclaim what was lost, the task proved futile and his efforts, unsuccessful. Dedicated to his family's well-being, he left his home in Italy forever to begin a new life of opportunity in America.
In 1996, Alfonso once again held a dream within his grasp, and this time, it did not elude him. Together, he and his son, Rob, leased a building that once housed a deli and opened Girasole Cucina Italiana in Bound Brook, NJ. Through an immense amount of hard work and commitment to the hospitality industry, the little eatery proved a success; so much in fact that it necessitated the purchase of a larger building for expansion within its first two years of operation. And some eighteen years later, with an extremely loyal following of patrons, it is still evolving.
Recently, I had the opportunity to sit and chat with Rob and found his unique humbleness in regards to all he has accomplished to be immensely inspiring. His passion is absolutely contagious and the love he displays for being a restauranteur is obvious. It's also impossible to ignore the fact that the tales he weaves of his youth are as heartfelt as they are captivating. I found there is much to learn from someone with such measured strides and the success of his establishment comes as no surprise in this regard.
Alfonso, to his credit, is now 81 years of age and still living his dream just as he had imagined he would do some thirty-four years ago.
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An Interview with ROB RUSSO, Proprietor, Girasole Cucina Italiana
Where in Italy were you born?
I was born and raised in Avellino in the Campania Region of Italy - the same region as Naples. I was there with my family until the age of twelve.
Your father, Alfonso, has been cooking since he was a child. Is he a trained chef or a self-taught cook with a natural talent for creating flavor?
No, he actually never attended any culinary school, but he did work for my grandparents. They, as well as my great-grandparents owned restaurants. To be honest, back then, unless you went to the bigger cities in the north like Milan or Torino, there was no such thing as culinary schools. But he did work under some really great chefs and developed a passion for cooking from watching his mother; who in her own right is a terrific cook. You know, back then in Italy, it wasn't like it is today whereas you go to a restaurant, look at a menu and order food. Back in the Forties and Fifties, people would bring their own food to the restaurant, give it to the cook, and the cook would prepare the meal and charge them what was called a "labor rate". And that's exactly what my grandmother used to do. People would bring her food - meat and fish - and they'd come back a couple of hours later and my grandmother would have a spread, of course with the assistance of my father. And that's pretty much where he started. And once he realized how much he loved cooking, he went on to Florence where he worked in a great restaurant. There, he mopped floors and peeled potatoes for about six months before he was even allowed to be in the same line as the cooks. After a couple of years, he came away with some terrific experience and an even greater determination to open a restaurant of his own.
Can you share with us some childhood memories of your father's restaurant?Well, I was very young, but I do remember being in the kitchen a lot mainly because it was very, very close to the house we lived in. Many times I would come home from school and sit at his desk to do my homework and watch him cook a little bit. He would make me some pasta or whatever I was in the mood for, then simply head upstairs to bed. I guess I was about eleven and really too young to be working at that time. Back then, even as much as he loved it, my father didn't encourage me to get into the restaurant business. He realized how long the hours were, how much time it takes away from your family and just how challenging the business could be. He really didn't want me to get into it at all.
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Alfonso Russo and Rob Russo • Photograph by Len Boccassini
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I hope it doesn't draw upon too many painful memories, but can you describe the circumstances that brought your family to America?
Well, as I mentioned I was born in Avellino. When I was twelve years of age, a terrible earthquake suddenly hit the region and pretty much wiped out our home. We actually lived in a garage area that was supposed to have been our family's new restaurant, but it never had the chance to open because of the earthquake. We lived there 7 or 8 days before my uncles came to Italy to get us out. My father decided to stay back and see what would happen, but sadly, he wasn't able to get everything back in shape. So my father just sold everything, including that beautiful space in the center of town that we had built to be a restaurant and we moved here. Once we moved here my brothers, sister and myself immediately went into school - I started 7th grade - and my father joined us six months after. It's funny how things work out because we weren't planning to come here. In fact, my family did very well in Italy. My father was fortunate enough to own some nice real estate - his pride and joy was a piece of real estate he owned right in the center of town. After a few years, he saved enough money to renovate it. It was absolutely gorgeous; a beautiful building right in the middle of town with beautiful windows, great exposure and it would have made a wonderful restaurant. Unfortunately, it never got to open.
So is that what induced you to enter the restaurant business? Did you somehow feel obligated to help your father rebuild his dream or was owning a restaurant an aspiration you shared with him?
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Not at all. In no way did I feel obligated to work in a restaurant. In fact, I did not even want to work in a restaurant at all. But within a couple of months of my father's arrival here in the States, he'd gotten a job as a cook in what was at the time, an excellent restaurant in Somerville, NJ. And within a few months, he got me a job there as a busboy.
The truth of the matter is that I think my father felt he had to keep me off the streets. You know how it is; sometimes you hang out with your buddies and you get into some situations that aren't always good. So to avoid all that he said to me, "Okay, on Fridays and Saturdays you're going to come to work with me at the restaurant." It was called La Cucina, in Somerville, which is a great restaurant. Even at that young age, he wanted me to see what it was like to earn a living. Within a couple of months I was absolutely hooked. I just fell in love with everything about it. From that point, I already knew this was what I was going to do for the rest of my life. It just completely captured me and I just fell in love with it. At the time, the manager of La Cucina was a very knowledgeable guy and in actuality, I ended up working for him later when he opened up a restaurant of his own. What I liked about him was he was always really, really big on hospitality. He always used to say, "We're creating relationships here. We want to create a nice environment, great food, great service, but most of all, it's all about creating the relationships." He taught me that you want the customer to get up from the table and make that next reservation before they leave. You want them to always feel comfortable. In this way it becomes their place. That's stuck with me and that's how I run my business. It was a great experience. When Girasole Cucina Italiana was unveiled in 1996, did it share a lot of the same concepts planned for the restaurant your father envisioned before Terremoto dell'Irpinia struck?
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Photograph by Len Boccassini
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I'm going to say with complete certainty, it is totally different. Take the food for instance - as much as I love our style of food here at Girasole, this is mostly Italian food for an American crowd. If you prepared the super ethnic food that's served in Italy, it would probably have a hard time catching on in the United States. Perhaps, in a bigger city such as New York you could do something along those lines and chances are there would be some who would appreciate it, but here that's not the case. So I'm going to have to say this restaurant is a little different than what his restaurant in Italy would have been.
Ethnic food preparation aside, do you think they share a similar business model or did the concept simply reinvent itself a continent away?
Although, we're playing to a different crowd, the theory behind the business model itself is the same. Making sure the customer feels comfortable and ensuring that we make them feel like they're the only customer in this restaurant. That's our biggest responsibility. Hospitality is very, very big with us. Right up there with the food, it's the most important aspect of what we do. That's our business model.
Father and son. Has it been a true partnership in every sense of the word?
Yes. One hundred percent. As a matter of fact, when we opened I was 26. I was already married for less than a year, had a child on the way and the whole idea was for me to go into business as a 50% partner because I did not want to be just the owner's son. Also, by then, my father was already in his mid-sixties, so I knew he would not have a whole lot of time left to help me. I really needed him to establish the kitchen so I could focus on the dining room, the service and the business end of the restaurant. There's a lot to know about the business aspect and later, I found out I didn't know quite as much about it as I initially thought I knew. I made some mistakes; financial mistakes and so on and so forth, but we weathered it and I learned from it. So, yes, it was very important to me that I be a true partner.
Having said that, I'm proud to say that for a grand total of $35,000 we were able to open for business. We bought an old deli and did the best we could with what we had. We were very fortunate to be good with our hands and a lot of people in our family can sheetrock and paint. And of course, we Italians always seem to know "a guy" - we know a plumber, we know an electrician, we know a carpet guy - and trust me, we called everyone we knew. Thankfully, many of them gave us the opportunity to pay them over time, but as I said, for a grand total of $35,000 - seventeen-five from me and seventeen-five from my father - we were able to open for business. And the beautiful thing was, from day one we were able to draw a paycheck because we didn't build the Taj Mahal. We built a very, very modest restaurant that produced some really, really good food.
Having said that, I'm proud to say that for a grand total of $35,000 we were able to open for business. We bought an old deli and did the best we could with what we had. We were very fortunate to be good with our hands and a lot of people in our family can sheetrock and paint. And of course, we Italians always seem to know "a guy" - we know a plumber, we know an electrician, we know a carpet guy - and trust me, we called everyone we knew. Thankfully, many of them gave us the opportunity to pay them over time, but as I said, for a grand total of $35,000 - seventeen-five from me and seventeen-five from my father - we were able to open for business. And the beautiful thing was, from day one we were able to draw a paycheck because we didn't build the Taj Mahal. We built a very, very modest restaurant that produced some really, really good food.
Photograph by Len Boccassini
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That's quite an accomplishment considering the financial challenges and difficulties most new restaurants face within the first year of operation.Well, I gotta be honest, I made very little money initially. We did the best we could for the first six months to a year, which as you know, for most restaurants is the most difficult time. But we were fortunate, Len. At the end of the first year we felt much more comfortable with what we had done, and by the end of the second year, in the midst of a five-year lease, we had already purchased the property here with the thought to expand into a larger restaurant.
As a 26-year old restauranteur, your father's experience must have been invaluable. Do you feel over the previous eighteen years, he has been more influential in terms of the food aspect, the business aspect, or perhaps in some manner, both?Very much so. I'm going to have to say, both. Like I said, at 26 I thought I knew it all. As it turned out, I found I knew very little compared to what my father knew. But to his credit, he never made me feel that way. He has a great talent for making me feel like I figured things out on my own. Meanwhile, my father was pretty much setting the stage for me and allowing me to figure it out. And when I did, he'd say, "Ah, good, you see? That's how you do it. You've done well."
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To this day, he's a calming force for me. I say that because as you know, the restaurant business generally tends to be very stressful. He tells me to "relax and take a deep breath." He'd say, "the building will still be in one piece and the customers would still be there when you walk out of the kitchen," and he really puts things in perspective for me. He's been a real calming force. On the other hand, in the beginning I was 26 and he was 66. I was thinking new school and he was thinking old school. It took us about six months to a year to come to a compromise and meet in the middle to do something we were both very happy with.
It seems like you have a terrific relationship with your father and indeed, have struck the perfect balance here at the restaurant. Considering the culinary world seems to evolve on an almost daily basis, do you find it a struggle to keep an eye on the future while trying to adhere to the traditions of the past?
Well, we never claim to be anything that we are not. As I said to you earlier, our menu is really built around simplicity, but simplicity that is done well. Just because the idea of a dish is "simple" doesn't mean it can just be thrown together. That's not what we do. Whether it is our Veal Parmigiana or our New Zealand Rack of Lamb or Soft Shell Crab, we take as much care in the new school food as we do the old school food. You can go to any Italian restaurant and find these dishes, but what sets us apart from the other guy is that we want to do those classic dishes better than the other guy and at a better value than the other guy.
"I prefer a customer be able to open a menu and recognize everything that goes into a dish. We're in the business of hospitality. We are not in the business of education." |
Photo courtesy of Girasole Cucina Italiana
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Even though "compromise" seems to be the key aspect to Girasole's success, there is still a forty year age gap between Alfonso and yourself, and I am sure there must be differences that arise from time-to-time. Overall, do you see yourself sharing the same culinary philosophy as your father or is there ever a difference of opinion as to just how the menu needs to evolve?
Even with the age difference, I can say we are now we are both on the same page. I'm not going to say 100%, but probably 95% on board with our ideas when it comes to food. In the beginning... ah, not so much. But now, we're 95% on board with everything we do. We frequently bounce ideas off each other. At 81 years old, my father still wants to get better. He still likes to encourage me to better the restaurant and better the service and better the surroundings. He always stresses how important it is for the place not to look tired. We've been in this building since 2001 - almost fourteen years and it should never look like it is fourteen years old. We don't allow it to look tired. We are always making changes to keep it fresh.
As an 81-year old man, your father sounds like quite the progressive thinker.
He is, Len. He is extremely open-minded when it comes to food and really open-minded when it comes to life in general. Completely the opposite of what you would assume an 81-year old man should be or would be like.
Turning our attention towards the food, do you change your menu seasonally? And if so, do those seasonal ingredients take the form of more traditional dishes or do you use them as part of a more modernistic approach toward authentic Italian cuisine?
That again, is something we try to strike a balance with. Our menu does not change often. We do, however, tweak the menu. For example, we'll change dishes we feel may not be going over very well. But on any given night and lunch service, we have at least 6 to 8 additions to the menu - I hate the word "specials" because people tend to interpret specials as something you are trying to get rid of. In my opinion, a special is something you bring in fresh every day and that's exactly what we do. Believe it or not, we do a daily soup, three appetizers, two pastas, two fish and two meat specials, and those are completely different every day.
And yes, we definitely take advantage of the seasons and we definitely take advantage of local farmers. There's no question about it. As a matter of fact, we're in the Fall now which is my favorite time of year and offers some of my favorite ingredients. I love working with the flavors of Fall - Golden Acorn Squash, Butternut Squash, Pumpkin, Beets - it's just absolutely fabulous right now. It's the best time of the year.
And yes, we definitely take advantage of the seasons and we definitely take advantage of local farmers. There's no question about it. As a matter of fact, we're in the Fall now which is my favorite time of year and offers some of my favorite ingredients. I love working with the flavors of Fall - Golden Acorn Squash, Butternut Squash, Pumpkin, Beets - it's just absolutely fabulous right now. It's the best time of the year.
Photograph by Len Boccassini
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"Sometimes you have to change things, you want to better things, you want to try different products. That's one recipe that has never changed... Some things you just don't mess with." |
I agree completely that the Autumn harvest is responsible for some of the year's most vibrantly enjoyable flavors. As expected of someone who displays your level of passion, you've painted quite a broad collage of Girasole for me using a large palate of colors. Simply put, how would describe your cuisine?
Well, if you were to walk into our restaurant, you certainly should expect classic Italian cuisine with many innovative touches. For example, a moment ago I mentioned soft-shell crabs. Chances are if you go to Italy you will not find soft-shell crabs. I also love working with tuna steak, rack of lamb; doing different takes on veal chops. But to keep the answer simple, when look at our menu you'll find a lot of classically familiar dishes, but we're not afraid to get a little more cutting-edge if we need to.
And I get the sense that your penchant for a dish's "simplicity" falls right into line with that philosophy?
Absolutely. Look, I don't want to educate a customer when they walk in here and I don't want to have to explain every ingredient that goes into a dish. That's not why they come here. That's not our style. If a customer has a question, and many do, I'm always more than happy to spend time with them and answer anything they'd like to know about. In fact, I enjoy it doing it. But they're here for the experience. They're here to eat. For the most part, I prefer a customer be able to open a menu and recognize everything that goes into a dish. We're in the business of hospitality. We are not in the business of education.
If I were to bring a guest to Girasole Cucina Italiana for dinner, how would you like me to sell them on the experience they could expect to encounter at your restaurant?
Although our level of hospitality is deeply based in traditional values, I would tell them not to expect that they'd be eating in their grandmother's kitchen because we're not really that way. Rather, we take a lot of pride in the modern setting of our building that provides our guests a warm and comfortable atmosphere to dine. I believe we offer a terrific menu of classic and contemporary Italian cuisine. We have a professional staff that is extremely knowledgeable and we offer exceptional service. I believe they would enjoy everything that is important to the overall experience of a great meal.
Most people I know appear to be less than enthused about going to work each day. You, do not appear of that ilk. On the contrary; your enthusiasm, passion and love for what you do is blatantly obvious and something I find to be exhilaratingly contagious. Do you feel your clientele picks up on that vibe - which along with your great food - is one of the reasons you have built such a loyal following?
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One of the most rewarding aspects of my job and one of the greatest things I take away from this place each night as I'm driving home, is the fact that I stand at the door five or six nights a week and I can probably tell you that I know 80% of the people that walk in by name. They know about my children. I know about their children. I know about their most recent vacation and so on and so forth. That, in itself, is extremely rewarding to me. Let's face it, nowadays there are so many options and restaurants out there to choose from, people don't have to continue going to the same place. But here, they come back - week after week, month after month - and I am thankful for that. In my opinion, that's the greatest compliment any restaurant could receive.
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Photo courtesy of Girasole Cucina Italiana
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Knowing you as I do, I recognize the large role family tradition figures into your character. Is there anything on your menu today that can give us a taste of your father's kitchen in Italy during those days you sat at his desk as an 11-year old boy?
You actually tasted it about an hour ago (laughs). The way my father made his Bolognese forty years ago is exactly the same way he makes it today, which is the very reason why I wanted you to taste it... because he has not changed a thing. Sometimes you have to change things, you want to better things, you want to try different products - but that's one recipe that has never changed. That's the way he learned to make it in Tuscany; I think it was in Florence back in the late fifties, and that's the way we still make it today to the "T". Some things you just don't mess with.
Over the years, Girasole Cucina Italiana has attained several awards, honors and along the way, some stellar reviews. Which are you most proud of, and moving forward, what's next?
We are very fortunate in that manner. I'm extremely proud of everything we've achieved. But I am blessed with many great guys - two of them are right there (points to Pio Lopez and Carlos) and I'm not just saying that because they're in the room. I love these guys. And depending on what they would like to do in the future, the next logical step would be to put them in a position of management or perhaps, even ownership. Now obviously, this is a family restaurant where it's myself and my father, but you can only go so far in this particular restaurant. I would very much like to take these guys - that is, if they are willing - and within five or six miles, build another location on the Girasole brand - perhaps, Trattoria Girasole or Osteria Girasole - and have one of them, along with one of my kitchen guys, be the cornerstone of the new place. Sometimes owning multiple restaurants is not always a smart thing to do, but after 18 or 19 years I think we're ready. Still, we'll be cautious because the proper location has a lot of components to consider. Jumping the gun just to open another location is a very foolish thing to do. That's Russian Roulette in this industry. But if a good opportunity does present itself, I am confident it would be very easy to do because I am armed with some excellent staff members that I would not hesitate to transfer to the new location. They are very proud guys who take a lot of pride in their jobs. My only concern is their height (laughs)... I call them my twin towers.
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