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New York, NY
What’s the story behind your business?
In 2012, three brothers came together to take over a closed business in a location where our father worked for his uncle who owned it from 1989-1994. Our father who recently passed, was a great Pizzaoilo but he always tried to keep us away from the business. He lamented how difficult it was, the long hours, being closed only three days out of the year and dealing with all the competition in the pizzeria/restaurant business. But this did not hold us back. We have a sister business called Salvo’s Family Market, two blocks away in a Glenwood building called the Pavilion.
What makes your menu different?
Since December 2012, Salvo’s Pizzabar has been trying to bring the best product forward when it comes to food, drink and customer service. We are honored to serve this community right. We strive to source local and wholesome foods to prepare each dish. Our pizza-making process is carefully crafted from the dough to the oven, and our dishes are made to fill up our customers and the specials to keep them coming back.
What are some of your favorites on the menu?
Fun Facts about you or your restaurant?
One of my brothers and I share the same name, you guessed it, Salvatore. Too long of a story to tell. We only leave the business to our great workers about once a year for a rare occasion otherwise one of us is always present. Our chef, Antonio, has been with us since the opening weeks in business. We have a Wall of Fame of visitors- Matt Dillon, Chazz Palmentieri, Norm Peterson from Cheers, Michael Rapaport.
How are you connected to your community?
We’re grateful to partner with Obaid to offer a pizza party to a community in need. We have also participated with other members in the community discounting food to local hospitals such as Lenox Hill, Weill Cornell, Memorial Sloan Kettering and Mount Sinai.
What are some of the challenges you’re facing during the pandemic?
The fear of customers and workers getting sick, lack of staff, issues with suppliers and the outright unknown of the virus made it most difficult to manage. Now, indoor dining has been suspended again in NYC so we will adjust once more. We have been able to keep everyone who wants to work on board, while providing unemployment benefits to those who have been unable to risk working during these times.