Going the Extra Mile

Sparkling Clean

Restaurateur John Guidici is a firm believer that “guests first eat with their eyes.” So maximizing cleanliness is just another way he subtly emphasizes his commitment to excellence. He doesn’t just constantly clean his open display kitchen and keep the corners of his dining room floors spotless. He even bleaches his employee restroom (that guests never see) daily. Evidently, it was that last detail which wowed the health inspector to give John perfect marks!

John Guidici, Owner
Esca’s
Ozone Park, NY

Crunch is King

Restaurateur Maria Lombardo goes the extra mile to serve cannoli that her Sicilian cousins call “authentic from home.” She starts by sourcing smooth impastata ricotta and crispy shells from Sicily. Then to maximize its crunchy perfection, each shell is filled to order, seconds before serving. Maria trains each server to push the cream all the way through the shell and prefers to dip the ends in powdered sugar, rather than nuts or chocolate chips.

Maria Lombardo, Owner
Mamma Mia 2
Homestead, FL

Embracing the Char

It’s not always easy to get first-time artisan pizza customers to embrace “leoparding.” But it got easier for West Mazah when he switched from baking round Neapolitan pies to oblong Roman-style ones. Perhaps because these rustic ovals look unlike the round American version they’re used to, West’s first-timers have become more open to learning that crust “charring” isn’t “burnt” but a highly prized source of flavor complexity!

West Mazah, Owner
Furnace Pizza
Petersburg, VA

Recognizing Kids & Pets

Rebecca Russo’s drive-through window allows parents and pet owners to get takeout without leaving their car. Rebecca personalizes these visits by offering to share treats with their passengers. Pets get a slice of ham. Kids get a Tootsie Pop. One dog is such a regular that she wags her tail whenever she hears the restaurant’s name!

Rebecca Russo, Owner
Omega Pizza
Wrentham, MA