In addition to the fantastic food, I am certain that it is the old fashioned waitstaff that drive people to return. Bill worked himself up to being a waiter and in 1994, together with three partners, had the opportunity to acquire this Manhattan staple. Beginning in the 1960s, Bill's father-in-law worked at Pietro's, and when they needed a busboy in 1984 (when they moved to their present address) he recommended his son-in-law. According to Bill, by 1970 the two brothers decided to retire, and it was their head waiter who took over for a number of years, followed by his son. They arrived in New York from Italy in the early 1930s and opened their restaurant on 45th Street and Third Avenue - Natala was the chef, while Pietro handled the front of the room, yet only Pietro had his name inscribed on the door. I found it fascinating that there was no explanation as to how two Italian brothers, the original owners, decided on its name. Having had some marvelous meals at Pietro's over the years, I was eager to sit down with Bill and learn more about the restaurant's history. " To honor the regulars, there is a "wall of fame" that allows people to add their family tree, and there are gold plaques scattered throughout the space recognizing Pietro's most loyal customers. He laughed and added, "You would think that there aren't any good Italian restaurants anywhere else. "People drive in from all over on a regular basis, " he said. As Bill Bruckman, the present owner, described it to me, ninety-five percent of the clientele are regulars and have been coming to Pietro's for generations. Serving well-aged steaks and Italian classics, the restaurant remains a favorite with locals and those who continue to travel from Long Island, Connecticut and New Jersey to savor the incredible meals that are consistently delectable. Originally opened in 1932 only a few blocks away, Pietro’s has changed owners and locations but continues to thrive. It was an ideal end to a very long day on 52nd. Weary from our long day, we eagerly took a seat near the wide windows to observe others walking by, while we indulged in the fresh bread basket, chilled white wine, some outstanding appetizers, a seafood risotto and a pasta dish. As we walked across 52nd Street to the west side, we were dreaming about the Italian food that awaited us when we would circle back to the east side later in the evening. After stopping by during their busy lunch hour one day, Fabio invited us back in the evening to sample some of his signature dishes. He told me, however, that he is willing to prepare virtually any dish that a customer requests. His specialties include the Fettuccini al Fabio - made with veal, mushrooms and truffles, and an array of risottos. At his new Italian restaurant, Fabio is enjoying experimenting with a varied menu. After eighteen years as a co-owner at Piccolo Fiore on East 44th Street, Fabio decided to go it alone early in 2014. Fabio Hakill, the eponymous chef and owner of Fabio Cucina, moved from Rome to New York in the mid 1990s where he quickly made a name for himself as an accomplished chef.
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