Greetings Friends,
I'm getting back to you regarding a promise I made earlier this summer. I told you that Chef Hutson and I were working on perfecting a homemade cannoli and I would get back to you sometime later this summer. Well summer ends tomorrow and as promised here is my cannoli announcement, once again proving that I am a man of my word (albeit barely). Cannolis have never been on our menu and I have been scolded for this glaring omission since we opened our doors in 1994. I've never been a fan of them as I've had so many average to poor ones over the years, but after years of pressure, and an inspirational trip to Mike's Pastry in Boston we went to work sampling different shell and filling recipes and procedures over the last couple of months. I know... tough work, but someone has to do it!
Its interesting, but I discover again and again that the best recipes are not necessarily complicated but just require using high quality ingredients, careful technique and fresh preparation. I think you will like the results of our labor. So, I would like to invite you to come in anytime in the next three weeks for a complimentary sample of our cannoli. Every few days Chef Hutson will be sampling a new variety; some traditional and some a little off the wall, so it should be fun. These are not on the menu yet and only available to my email friends so as usual you have memorize and quote a code phrase to identify yourself as a privileged cannoli taster.
Your secret phrase is; Mike is cool. No - just kidding. Even I'm sick of that.
The real phrase is; That's the way the Cannoli crumbles. Say that phrase and every person in your party will be treated to a sample sized cannoli. We will be sampling these through October 13th. Again, extra credit and face time on the web site for originality when you work the phrase into a conversation with a server or manager. Have fun and hope you enjoy! Oh - and here's a link to a little video of a tasting we did along the way. Hope to see you soon and please feel free to give me some feedback on your experience. Mike
Perfect Cannoli Video
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The trials and tribulations of making a new home for RigaTony's Restaurant
WE ARE MOVING!
That's right; RigaTony's has lived in Chandler on Arizona Avenue for fifteen years but as of March 23rd we will be moving five miles down the road to Tempe. Our lease is ending and we're taking this opportunity to find a location that addresses the suggestions you've made to us over the years. Our new location will have patio dining, seating for large parties, more convenient take out, an Italian market and will also address the top three complaints about RigaTony's; parking, parking and parking. The new location on the north east corner of Mcklintock and Warner will be closer for some of you and farther away for others, although easier to get to as it's just a mile off the 101 freeway.
As more and more of our guests have learned about the upcoming move I have been advised… no… make that threatened NOT to change our food. I am here to report to you that your message has been received. Our entire staff, together with our recipe books, kitchen equipment, pictures on the walls, the lights over your head, the seats you are sitting on and the menu you are now holding will be magically and seamlessly transported to our new home and I personally guarantee the Antipasto Salad will be just as delightful and the Baked RigaTony will taste just as delicious in Tempe as it does in Chandler.
I am generally not known as a sentimental person and my main focus is to protect the livelihood of my staff and move our business forward, but even in the throes of this move I am reminded of what an emotional landmark this business has been to many of our guests over the years; the first dates, anniversaries, weddings and special occasions of all kinds. The personal friends we've made that have visited us and shared their lives with us over the years. My own story as well as my father and inspiration Tony worked here as a host for many years before he passed away, as well as my two sons and two daughters. I met my wife Chrissy here as well, so even though I am engrossed in the details of this move, when people tell me to be careful not to disturb the essence of RigaTony's… I get it.
I invite you to make the move with us in March to our new home. Until then you can follow our progress here or if you really want to stay in touch send me an email at Rigatonys@cox.net and I'll send you a weekly update on the opening details. Just write Hello Mike in the subject line and you're done.
Thanks again for your patronage and hope to see you in Tempe!
Mike Lopercio
Thanks for reading -
As more and more of our guests have learned about the upcoming move I have been advised… no… make that threatened NOT to change our food. I am here to report to you that your message has been received. Our entire staff, together with our recipe books, kitchen equipment, pictures on the walls, the lights over your head, the seats you are sitting on and the menu you are now holding will be magically and seamlessly transported to our new home and I personally guarantee the Antipasto Salad will be just as delightful and the Baked RigaTony will taste just as delicious in Tempe as it does in Chandler.
I am generally not known as a sentimental person and my main focus is to protect the livelihood of my staff and move our business forward, but even in the throes of this move I am reminded of what an emotional landmark this business has been to many of our guests over the years; the first dates, anniversaries, weddings and special occasions of all kinds. The personal friends we've made that have visited us and shared their lives with us over the years. My own story as well as my father and inspiration Tony worked here as a host for many years before he passed away, as well as my two sons and two daughters. I met my wife Chrissy here as well, so even though I am engrossed in the details of this move, when people tell me to be careful not to disturb the essence of RigaTony's… I get it.
I invite you to make the move with us in March to our new home. Until then you can follow our progress here or if you really want to stay in touch send me an email at Rigatonys@cox.net and I'll send you a weekly update on the opening details. Just write Hello Mike in the subject line and you're done.
Thanks again for your patronage and hope to see you in Tempe!
Mike Lopercio
Thanks for reading -
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