Photo via Topo Gigio
The term “a family affair” takes a whole new meaning in Old Town thanks to Topo Gigio {1516 North Wells Street, Chicago; 312.266.9355}. Opened by Frank Reda, Sr. more than 25 years ago, the restaurant is now helmed by his sons and business partners, Thomas Reda, Kitchen Manager, and Frank Reda Jr., Bar Manager. Together, they have been grooming Frank Jr.’s son Vincent to be a part of the business since he was young, starting him out as a busboy and having Vincent work long hours to become the manager he is today. Frank Jr. says he’s ” quite proud of his son and it means the world to me that he’s going continue with the family business. It’s something his grandfather would have been very proud of as well.”
This is the Chicago family you need to dine with! Their favorite dishes include the Rigatoni Vaccinara (Braised Ox Tail), the Ossobucco Milanese, the Lake Superior Whitefish, and the Conchiglie alla Sarda, but if you want to find your own favorite—just ask! You’ll see all the Redas in and around the restaurant every day because this restaurant is part of their family. The Reda brothers sat down with us (over pasta of course) to tell us what goes on behind the scenes at their family restaurant…
DiningOut: How has this restaurant shaped and become a part of your family?
Tom Reda: My father started this restaurant when I was 21. It was a place where I have worked in a number of capacities in either a part-time or full-time capacity for the greater part of my life. It is the place that was associated with my father’s identity and it was the place where my family would come to celebrate many of our most important birthdays and milestones. Since my brother and I manage the restaurant, it has become an inseparable part of our identities.
To what do you credit your long-term success?
Frank and Tom Reda: Our success lies squarely on three main points: consistency, quality, and the employees. We have very talented people working in the kitchen, bar, and waitstaff that have been with us a very long time. In fact, our lead chef has been with us almost since opening 30 years ago and our lead night chef for over 15 years. They are both very talented individuals and care greatly about what comes out of the kitchen and the consistency since it reflects on their capabilities. With this type of longevity in the kitchen, you know exactly what you will be receiving every time you order your favorite dish. It is the same now as it was 25 years ago.
Our waitstaff and bartenders are also very long-term employees. They are warm, servers that will remember you and what you ordered in your last visit. I’m often amazed how our waiters can take an order for a party of 10 or 15 people and not write a single thing down.
We have a very warm and welcoming atmosphere at Topo Gigio which is part of the charm of the restaurant, from the hosts at the door to the bartenders and waiters, we have become a big family and know each other well and approach our customers with warmth and friendliness. After all, why come to work and be rigid? Where is the fun in that type of work environment?
Photo via Topo Gigio
As one of the consistently top-rated Italian restaurants in The City of Chicago, of course, quality is paramount. Nothing leaves the kitchen unless we are proud of that item. When we experiment with new items, we are our biggest critic. With a successful restaurant, we have the luxury of being very picky with anything new that is offered on special or on our main menu. Nothing is included on special or our main menu unless it knocks our socks off. We order only the best produce, meats, and produce available. It might account for a slightly higher food cost but the end result is a more wonderful dish. Much like our long-term employees, we have forged long-term partnerships with suppliers that we trust and have provided us with the highest quality products.
What sets Topo Gigio apart in Chicago?
Frank Reda: It’s the warmth of the environment, the consistency of the food, and the quality of every dish on the menu. As I stated earlier, nothing leaves the kitchen unless we can serve the item with pride.
When you’re not at work, what are your favorite things to do in Chicago?
Tom Reda: One of the things that makes Chicago exceptional are the neighborhood festivals in the summer. There has to be a neighborhood festival almost every weekend in Chicago, that features the restaurants of that community, live music, craft beers, games, and artwork. There are not many cities in the country that can boast a unique party every weekend throughout the Summer.
By Kaleigh Glaza | Online Editor
The post A Family Affair at Topo Gigio appeared first on DiningOut Chicago.
