but comfy, not overpowering, feeling." And now, he claims that the bar is more popular than the dining room. its accessibility off of Interstate 271, he draws a number of West siders, something he is certain of because they always announce their origins. Having won some industry awards also adds to the attraction. In 2012, Giovanni's was ranked by Zagat as one of the top 120 restaurants in the country. And Wine Spectator Magazine has honored it annually with the Grand Award for the past 30 years for having one of the most outstanding restaurant wine lists in the world. It also earned a 2014 Open Table Diners' Choice Award. started working at the restaurant when he was 21, spending two years there, then working for an additional four years at another restaurant once owned by Carl, Piccolo Mundo on W. 6 at Giovanni's is Zach Ladner, "a real scientist/ technician," who will design the menu and be a partner at a new Texas barbeque restaurant Carl is opening this spring in the former Fisher's excitement. "I'm nervous, but in a good way," he says. And he's no stranger to opening establish- ments. His ownership over the years has com- prised many popular locations around Greater Cleveland: Tuscany, Café Toscano, Café Angelo, The Spaghetti Company, Posto Vecchio and Tuscany 55. He has two brothers in the business as well, with one owning Crostada's in High- land Heights and the other owning Alfredo's in Mayfield Heights. better." His weakness? "I'm Italian I fly off the handle." But his best quality is his diligence. "I'm very good at working hard." And he loves carpentry work, completing all repairs himself. "I'm terrible at running a restaurant, but I'm good at building them," he says with a grin. "Management and service are the name of the game with restaurants," he adds, which is why he is careful with every hire he makes. er, a skill his father taught him and his brothers. He learned to be a baker, too, and prepared all Giovanni's desserts for the first 10 years. it anywhere because there is no tourism, no conventions, and not a lot of business people," he explains. "Thursdays, Fridays and Saturdays are all local people." And he credits his location in Beachwood as being a key ingredient to his success "because of the population make up" in this and the surrounding area. |