Good Neighbor Podcast: Bergen
Bringing together local businesses and neighbors of Bergen County
Good Neighbor Podcast: Bergen
Ep. # 34 Vittorio Lanni Shares His Culinary Passion and Family Traditions
Join us on a flavorful journey as we sit down with Vittorio Lanni, the culinary mastermind behind Lanni's Cucina and Trattoria da Vittorio. Vittorio's story is one of passion and perseverance, tracing his path from Italy's rich culinary traditions to the bustling restaurant scene in the United States. We learn how his early days as a sous chef in New York set the stage for a flourishing career, leading to the establishment of several successful restaurants in Florida. Vittorio's love for Italian wines adds another layer to his expertise, as he shares insights into the art of pairing these natural grape wonders with exquisite dishes.
As we explore the contrasting worlds of fine dining and trattoria-style experiences, Vittorio reveals the delicate balance of atmosphere and menu that defines each concept. His fine dining venue, crafted with the romantic touch of his wife's design, offers an extensive wine list that speaks to the couple's mutual passion for Italian culture. Meanwhile, the trattoria serves up a slice of authentic Italy with its casual charm and a wood-burning oven straight from Naples. Located in the picturesque town of Piermont, this local gem has quickly become a beloved spot, mirroring the cinematic allure of classic restaurant-themed films.
But it’s not just about food and wine; Vittorio's journey is deeply rooted in family and tradition. He shares how summers spent in Italy instilled a confidence and appreciation for culinary arts that drive his success today. Emphasizing teamwork and a family-like atmosphere, Vittorio discusses the values of respect and dedication that keep his staff motivated and turnover low. With quality food and a commitment to cultural authenticity at the heart of his business, Vittorio continues to captivate patrons, inviting them to experience the genuine essence of Italian dining. Stick around to hear about the locations, hours, and how to nominate your favorite local spots for a feature on the Good Neighbor Podcast.
Vittorio Lanni
Trattoria da Vittorio
453 Piermont Ave
Piermont, NY 10968
845-259-1122
info@trattoriapiermont.com
trattoriapiermont.com
Lanni’s Cucina Verace Italiana
645 Main St
Sparkill, NY 10976
845-470-2505
lanniscucina.com
This is the Good Neighbor Podcast, the place where local businesses and neighbors come together. Here's your host, Doug Drohan.
Speaker 2:Good morning or whatever time of day it is you're listening to this podcast and the happy holidays. I am Doug Drohan, the owner of the Bergen Neighbors Media Group and the host of the Good Neighbor Podcast. Today, the day after Christmas, we are thrilled to be joined by my friend. It's the owner, vittorio Lani. The owner of Lanni's Cucina in Spark Hill and also the Trattoria da Vittorio, his latest incarnation in Piermont, new York. Vittorio, welcome to the show.
Speaker 3:Thank you, Doug. Thanks for having me. I'm really excited to be on the show today just to discuss a lot of the things that we're doing, and I really appreciate you having me as a guest today.
Speaker 2:Yeah, no, it's great. You know, since I started my business almost seven years ago, I've met a lot of different restaurant owners and it seems to be a very small clique in the northern Bergen and Rockland County, southern Rockland County area. So everybody seems to know everybody. And every time I walk into a place and mention you, everyone always talks about you in high regard. And you know I've heard you tell me, but you've also mentioned it to other people that you're so you have two restaurants now in New York, and Sparco and Piermont. But this is not your first rodeo, so to speak. So what was your? You know your background when it comes to restaurant ownership and restaurant. I guess your life as a chef and so forth.
Speaker 3:Absolutely. I mean, I guess I could just definitely thank my mom and my dad for always. You know, always cooking at home. When we moved here from Italy I was three and a half years old and dinner on the table for us was important. I was always the child. I have another sibling, my sister, who never liked to cook. So at four or five years old I was the one in the kitchen peeling onions, garlic, making sauce with my mom. So I guess it stems back from my childhood. You know, growing up Italian here in America, food on the table was important for us and learning a lot of the different recipes from my mom from Italy got me into this career. So I started out.
Speaker 3:I was a sous chef at the Columbus Club in New York City. When I was 21 years old I started that job. It was a prestigious private club on 69th, between Madison and 5th. We sponsored the Columbus Day Parade every year a tie and only membership club. From there it stemmed down to Florida. So when I was 24 years old I moved to Florida and opened up my first restaurant called Cafe Vitorio. That was in Jupiter, florida. From that restaurant I opened up another restaurant called Lani's Same concept as the Lani's that we have here in Spark Hill very high end. I was 27 years old when I opened that restaurant that was in North Palm Beach, florida. In that restaurant I was young. In that restaurant that was in North Palm Beach, florida. In that restaurant I was young.
Speaker 3:I was a young chef doing a lot of different things in that area of Florida where really excuse me, really the up-and-coming cuisine in that area was not, it wasn't really upcoming at that time back in 1994. And I was doing a lot of different dishes old school dishes rabbit, venison, octopus that a lot of the people that lived there would love that they didn't have for a long time. In that restaurant I got to meet a lot of different personality celebrities that were coming there. I had over 80 celebrities that were dining in my restaurant alone. That really made it exciting to cook for. From there I opened up San Gennaro's. That was a family style. I was one of the first chefs in Florida to do a family style restaurant with 200 seats, sort of speak, like a carmine's kind of concept, a lot of food, so I don't know if I'm speaking too much.
Speaker 2:No, no no, no, no, not at all. This is great, yeah, okay, so uh, uh.
Speaker 3:after selling my restaurants in uh in 2008 and moving uh end of 2008, moving back here in 2010, I decided to exit the restaurant business and uh get into the wine business. Um, in new york city I was able to become director of sales for a company called Southern Wine and Spirits of New York. In those 10 year tenure I had the opportunity to travel multiple wine regions around the world, really really learn about the different Italian wines and was lucky enough with the company to learn a lot about being a SOM now and getting some certifications. So when you're in the restaurant business I guess you need to know it all, not only the back of the house cooking, front of the house. Wine and spirit program, liquor program I was able to sell spirits, so that really enhanced my restaurant side of the business.
Speaker 2:So what was your? You said you got to travel around the world, so are your favorite wines Italian or do you have? Are there other reasons I really like?
Speaker 3:Italian wines, doug, because in Italy we don't use a lot of oak when it comes to wine. We really like to get the flavor of the grapes that are supposed to taste the way they're supposed to taste. When you age wine in wood, it kind of masks the flavor of the grape. So I guess the natural way of drinking wine is the way the grape should be, not in an American oak or wine. So I kind of like that wine, not because I'm Italian, but I like that style of grape-tasting wine. So I kind of like that wine, not because I'm Italian, but I like that style of grape-tasting wine.
Speaker 2:How do they store the wine if it's not in a they do stainless steel fermentation.
Speaker 3:Also, Italy has the most wine varietals in the world, believe it or not. I believe there are up to about 780 different varietals that are coming out of Italy. You know, when people think of Italian wine, they think of Pinot, Grigio and Chianti. There's so many different grape varieties which I have on my wine list, you know if you come to one of the restaurants at Lani's. We have a thousand bottles. There's 20 regions in Italy, 20 different regions, and I have wines from all over those regions.
Speaker 2:So I'm going to geek out a little bit on wines for a second, because I'm a novice wine lover and somebody had given me way back this great wine book. I think it was Windows of the World. It's a really thick kind of coffee table book but it teaches you all about the different regional wines. And an interesting thing that you say about Italian being in stainless steel. Obviously Italy is a rich history of going back to the romans and before that, so they didn't always have stainless steel. So I'd imagine the original way of of, uh, fermenting wine was in wooden casks. But um, you know the interesting thing, I I had my aha moment when it came to wines.
Speaker 2:Years ago I was working at at viacom and nickelodeon had a vendor out in Hollywood in Burbank and her brother. They were Italian. Their last name is Marino. Her father was Sinatra's private chef. They had a restaurant near the Paramount lot called Marino's and her brother opened up a restaurant in West Hollywood called Il Grano.
Speaker 2:We're sitting there one day and they were decanting. We had a couple of glasses of wine, but they were decanting this other wine for a while and when we got to like our main course they started pouring that wine and it was an Ornelia, and I was like whoa, this is amazing wine. And then they told me this is a. I'm going to butcher the name, but something Ornelia. Yeah, so I have butcher the name, but something ornalia. Yeah, so I have a bottle sitting in my wine fridge and I'm waiting to open.
Speaker 2:With the right people it's a 2019, but, um, that was when you know to your point. You know, when you thought of italian wines growing up in in long island or, I guess, anywhere in middle america in the 70s and 80s, it was, uh, chianti with a, with a, you know, a candle stuck in a bottle, you know dripping over the edges and uh, or you heard about, oh, I work in a wine and cheese cafe and we used to sell, um, well, there was Blue Nun, but that wasn't that was, that was like Portuguese or whatever it was, but anyway, that you know that was, it was Lambrusco and things like that. So it was very, very jammy wine. So it didn't have a great reputation and I'm not sure when it started to become, when Americans maybe it was the help of you in opening up these restaurants that were more traditional and not like the Olive Garden, type of things that people start to become more educated in wines and understanding the differences between Italian regions.
Speaker 2:You know Piemonte, and, and you know and Toscana, and, and you know multiple Chiano and a difference between a Barbaresco and a and a. You know a Brunello, you know so I think. Anyway, like I said, I was geeking out on that, but it you know it's. It's very interesting to understand the differences between, say, a French and Italian and certainly American and Americans. Yeah, the Californians like that oaky Cabernet tastes, so, but I guess it's a matter of taste. You know individual tastes.
Speaker 3:Absolutely, and it's uh, you know, different profiles with different restaurants. I try to here, you know, I do that 50 for 50. We do 50 bottles of wine for $50, all Italian, and I chose wines from northern Italy, like you said Piemonte, piemonte, you have your Barolos, your Barbarescos, your Dolcettos, and all the way down to Sicily where we have the Nero Diavolas and the Edna Rosso wine. So different terroir, I mean it matters where you are Northern Italy versus Southern, completely different wines. So it gives people a chance to taste wines at $50 a bottle where there should be a lot more. But I want to educate these customers that come in here of you know great wines that come from different regions. That's why we kept that 50 for 50 concept here regions.
Speaker 2:That's why we kept that 50 for 50 concept here. That's great. So you're in the wine business from 2010,. Right, you said yeah. So then when did you decide to get back into the restaurant ownership?
Speaker 3:During COVID, we my wife and I were driving through Spark Hill and there was a for rent sign on the window of where I am, at Lani's Cucina Verace. At that time this was end of about 2021, and we decided to hey, let's get back in business. That was at Red Owl Academy. It was a small little preschool. When we saw it and we felt that the size was 1,000 square feet, that we could build a 40-seat restaurant out of this school. The building's beautiful, it's in Spark Hill, it's a destination dining area and we started construction back in 2022, 21, and opened in 2023 of May. So it took two years to construct A lot of back and forth, town meetings, hearings, all those but we got it opened and it's been a great hit. I mean, it's a fine dining establishment, very cozy, romantic.
Speaker 3:We do a lot of engagements there, like I said a thousand bottle wine list, a lot of different cuisines from different regions of Italy.
Speaker 2:And your wife had a hand in the decoration.
Speaker 3:Absolutely. She chose the most famous wallpaper, probably around Roppen. So I thought that people are going to either love this or they're going to hate this. And they love it. They ask us where they can buy it for their bedroom. I guess it's nice.
Speaker 2:Yeah, that's great. So that restaurant's doing well, you're knocking it out of the park, so to speak. And then you decided, hey, let's open a trattoria and let's explain the difference. So a trattoria is more of a casual type of restaurant In the traditional sense of Italian dining. Where does a trattoria?
Speaker 3:what are your different types of restaurants in Italian culture? Well, you have the Osteria, they have the Trattoria, the Vita Vina. So the Trattoria is where you know you're able to go to a restaurant casually. That's what I wanted to do. You know, at Lani's you have you capture a certain amount of customers with that. At Lani's you capture a certain amount of customers that like that kind of fine dining. They didn't want to bring their children. So I wanted to try to capture this whole area here of customers that maybe wouldn't go to Lani's, that would also come here where it's casual. I decided to bring in the wood-burning oven from Italy. I'm from Naples, so if I don't make good pizza I've got to leave town. Naples is the capital of the best pizza in Italy. So, being Napoletano, I brought in the beautiful wood-burning oven. A lot of renovation. I put all the wood beams. I made it look as Tuscan and as Italian as possible where people come here. My prices are in euros. It doesn't mean you have to pay euros, but they're in euros.
Speaker 2:Too bad. The euro is almost on par with the dollar.
Speaker 3:I wanted people to really get the experience of a casual dining where this is a location where you could come to the bar. We have 40 different beers from Italy I said 50 for 50, all the Italian cocktails and you really feel like you're in Italy, where you could have a wood burning pizza margarita for $22 or you could have a New York strip prime cooked in a wood burning oven for $68. So you have a little bit of everything all different pastas, fresh pastas. So it's more for customers that don't want to dress and go to a fine dining place bring their children. That's why I did it and it's close to each other where it's still far enough where it's two different concepts.
Speaker 2:So you know, kind of bury the lead. So for the February issue of my magazine, I'm doing a Valentine's Day kind of guide of my magazine. I'm doing a Valentine's day kind of guide and I'm going to do a kind of like a little walking tour of where we could go, you know, to eat, uh, where you want to go for Valentine's day. And I mentioned that I think I visited, uh, the trutheria, like a day the date after it opened and it was, it was packed. And every time we've been in there whether it's four in the afternoon or we were lucky enough to be there when the Mets were playing the Phillies in the playoffs, it's.
Speaker 2:It feels like it's been around for for ages. You know the neighborhood took to it like you guys have been there forever and that's, you know whether you know, with the outdoor dining and now indoors it's just a. It amazed me, like as soon as you open your doors, it seemed like everybody was like oh, it was like a breath of fresh air. We needed this in town. Even though there are a lot of restaurants in Piermont, it just feels like home in a lot of ways and it's just. It's been amazing to me to see, like you know, a lot of restaurants struggle when they first open up.
Speaker 3:You guys. It seems like you've been there forever. Yeah, I mean, I'm grateful for that. I wasn't expecting it, but Piermont is a town that is I call it like a baby New York City. I mean when you're open for lunch. Here you have people walking the streets with their dogs. You have a lot of traffic.
Speaker 3:So that's why I really wanted to be in this town. It's a destination town. There's a lot of other things in town than just restaurants. There's shops, there's thrift shops. There's a lot other things in town than just restaurants. There's shops, there's thrift shops, there's stores. People from the outlying boroughs, from Westchester, from New Jersey, they come to Piermont for a destination. I'm happy to be part of the town. It's a great little community. We have a lot of locals here that support us. I'm proud to be a part of it and I'm really grateful that the success we've had in the three months that I've been open.
Speaker 2:Yeah, I mean Piermont to me feels like you're at upstate New York, in a Hudson River town. It is Hudson River, but it just feels like you're so far away, even though from northern Burton County, you know, from Old Tapan, and it's like five miles, but you feel like you're in a different world, which is great, absolutely so. You know one of the things, um, with owning a restaurant right, I mean it's a very romantic endeavor. There are tons and tons of movies of, you know, restaurant type movies. There's the burnt with, uh, bradley cooper. There's one of my favorite movies of all time, big night with stanley tucci, uh, and there's I mean, the list goes on and on. You know, I, I, I think I'd be here Cooper, there's one of my favorite movies of all time, big Night with Stanley Tucci. The list goes on and on. I think I'd be here forever. There's all the cooking shows on the Food Channel and the Top Chefs and things like that.
Speaker 2:What was it that inspired you in a young age to say I'm going to go off and start my own restaurant? Because we know that, at least in Manhattan, I think, 50% of new restaurants fail within the first year, and I'm sure that statistic is probably, you know, bears out across the country. What was it that drove you to want to start your own restaurant, and what has it been like to be there, to walk away from it and to come back Like what? In the words of Al Pacino, you know, they drew me back in. What was this? What was it that drew you in the first place and the dream back in?
Speaker 3:Yeah, Well, I have to tell you, I think a lot of the restaurants that have difficulties, it all stems from the cooking. It all stems from the kitchen and the chef, and I always tell everyone, if I wasn't a chef, I wouldn't be in this business. I'm very confident on knowing what I could do with the Italian cuisine. I grew up in it, I've lived it and I know what it should be like because I spent 50% of my life going back to Italy every summer and knowing what the Thai food should be like. So I'm confident about the, the cooking part of it. Like I said, if I wasn't a chef, I wouldn't be doing this business and relying on someone else to do it. So, being that the hardest part, the most difficult part in this business that you have to get off the ground is in the back, in the kitchen, and that's where it starts. It's what you put on the plate, it's how you, how you, you purchase your food. I only buy the best quality. I'm not, I'm not used to doing anything but the best. So I think that's really made me successful and want to do what I want to do, because I'm confident in that side of the business. Um, I think I'm.
Speaker 3:I'm really, really good with people and staff. I've had the same employees here for two years that have worked with me. Turnover doesn't work in a restaurant, so when you see turnover, that means it stems from the top. It's like a football coach you know not being able to tame his team. So I think, being a team player and being on the same level, being an owner of the restaurant, I'm on the same level as a dishwasher. We're exactly equal. We both work. We come to work and we work. So the way we treat our staff and the way I treat my staff, I think makes me successful. It's not a one man show. You can't do this without your staff, and the respect that I give them definitely carries me a long way, because without respect, these guys wouldn't show up for work.
Speaker 2:Yeah, that's, that's great. But obviously, being a great cook, there's the business side of it that a lot of people aren't prepared for. And then certainly you know opening during COVID and I know that a lot of restaurants have dealt with staffing issues but the fact that you I noticed you have people that work with you at Lani's that came over to help you launch you know Trattoria, so I mean, has that been? But Lani's that came over to help you launch Trattoria, so has that been? I mean, well, you just kind of spoke to it.
Speaker 3:It hasn't been as big of an issue with you as it has with, maybe, with other restaurants. Yeah, I mean I never had Doug. You know I never had any issues when people like what about staffing? I've been very fortunate to have staff. I've never had issues with shortage of staff. I've been very fortunate to have staff. I've never had issues with shortage of staff. So, like I said, it stems from the top and how you know we handle our staff with respect. We're on the same level and that's what makes it successful. No one is better than anyone else in this business here. So that's my concept with that. When it comes to the staff, we treat them like family. We spend all day with them. I mean, I spend more time with family than I do at home. So, uh, you have to get along.
Speaker 3:That's the concept. But the business side of it, I mean there's up and downs in a restaurant, you know you have. You have some slow weeks when some holidays come around and, uh, you have some some. You know you get worried. Is it going to be busy? Uh. But I think if you continue to definitely do, to definitely do the right thing and continue to purchase great food and put good food on the plate, people will come.
Speaker 2:Right, right. So what was it like? So you moved here from Benevento. So you moved here when you were preschool, basically kindergarten, but did you go back often Every summer?
Speaker 3:Every summer, the day after school, the day after school, my sister and I got on a plane and we came back on Labor Day right before school every summer.
Speaker 2:So your grandmother, your grandparents, aunts and uncles, yeah, and we lived the culture.
Speaker 3:We didn't go sightseeing, we didn't go to see all these different sites.
Speaker 2:Right right.
Speaker 3:What my cousins were doing, what we did, the restaurants they would eat in. We would go to the home cooking every day. So every day I learned I was in the kitchen in Italy, learning from my grandma, my aunts, everyone there. So we grew up in the business you know.
Speaker 2:so that's the way I was brought up so you didn't spend your summers playing rec baseball. I did, I did.
Speaker 3:And the coaches would come to my parents' house and beg them for me not to go to Italy every summer. I was a very good baseball pitcher. I played for Roundupville College and every summer up until I was 18, 17, 18, I would go to Italy. And then I stopped going when I was 18 because I was playing sports. We didn't want to go. As we got older, my sister and I didn't want to go back to Italy, right, right. We wanted to stay around with our friends, yeah yeah, I get it.
Speaker 2:I get it. But you know, now you bring that experience back to you and I'm sure I don't know with your son if he went back growing up, be Italian. But there's certainly something about the Italian culture and the traditional Italian culture that resonates with with every culture, Right? I mean, if you go to Italy, you see so many Germans and English and you know northern, northern Europeans. There's something about the Italian food and the culture that just can't be replicated in other countries. I mean, what, what would you say that is? I mean, obviously there's a big emphasis on family and the food and growing up with, I guess, being surrounded by the natural resources and, I guess, taking the time, I mean, what would you say, like with the rich culinary heritage, what the appeal is to that, if you could?
Speaker 3:I mean obviously you're in the area, you know it all stems from family. I mean, you know, every time you hear in a conversation about Italian, the word family always comes into play. Food comes into play, wine comes into play. Food comes into play, wine comes into play. I think we're happiest at most when we're around food, wine and family and having a lot of people around and enjoying each other. I was brought up that way, so you know we were never allowed to miss Sunday dinner at 2 o'clock at my mom and dad's home and my friends would all come over. My mom didn't care if I had brought 10 friends over. There was enough food for us to be there until 8 o'clock at night, eating and drinking my dad's homemade wine, my dad's homemade grappa. I grew up going foresting for mushrooms in the woods, here, all over.
Speaker 3:Palisades Parkway. All over learning the mushrooms and learning how to make homemade wine, learning the homemade grappa, raising crazy different animals. So we grew up here. We made the best of it being here in America, but living the Italian culture.
Speaker 2:And.
Speaker 3:I always go back to saying I'm really, really lucky that I'm able to speak bilingual, had to live that Italian culture, italian culture where I could get into my kids. My children live the same way. You know. They're proud to be italian and, uh, I guess that's why they have those shirts proud to be italian, so they're they're happy, they're happy that. Uh, you know, I'm teaching them the way I grew up.
Speaker 2:I don't want them to lose that um that same thing that we did make sure you're home at dinner.
Speaker 3:every night You're around the table with your family Nice.
Speaker 2:So you mentioned mushrooms, so truffles, right? Do you for Lonnie's? Is there a season that you import truffles from Europe and what time of year is that?
Speaker 3:It starts in October. The white truffles are the best truffles you can buy. They come from Alba, from Piedmont region, and right now they're running about $3,500 a pound. They're a little bit pricey. I'm waiting for them to come down a little bit. Usually they're around $3,000 a pound. I know we did a lot of work with them last year. This season hasn't been as great as last year, so they really priced up the pricing. So I bought them a couple of times. I'm going to be doing them for New Year's Eve at Lonnie's.
Speaker 2:Okay, and is that the reason is because of climate?
Speaker 3:It's climate yeah, cold, cold climate, not enough rain. There are mushrooms that grow on the ground, so it's rain and moisture, so we definitely bought them a couple of times this year. We shave them on everything you want them on steak, we shave it on steak. We do a pasta with a homemade fettuccine, with the truffle as well, so we have a couple options. Even on ice cream. We shave it on gelato vanilla gelato and white truffle. And that season goes to about January and then the black truffle start coming in in the spring.
Speaker 2:Okay.
Speaker 3:Because they don't have a lot of flavor like the white of the best. Okay.
Speaker 2:Now, I don't want to put you on the spot, but if it came to making at each restaurant, what would you say is your favorite dish to make, or do you feel is maybe to make? And then what's the most popular dishes? Because I know in Trattoria d'Avatorio you have homemade pastas and homemade mozzarella and you have your prosciutto slicer. Your pizzas are amazing, but is there any one dish that you love to cook and love to watch people enjoy? Or is it just too tough to say?
Speaker 3:I mean writing both menus and trying to put the best of the best. I mean I like judging and if anyone judges restaurants, I like judging restaurants on something that I take pride in, being from Naples. Again, my linguine clam is done the right way. I think that's a great dish here. It's simple. It's garlic, a little bit of garlic, not much. A lot of people overkill it with the garlic. You don't want to taste garlic, you want to taste the juice of the clams. So we put one little piece of garlic in there with the garlic. You don't want to taste garlic, you want to taste the juice of the clams. We put one little piece of garlic in there with the extra virgin olive oil, the clams, parsley and a little bit of water from the pasta. Then we add a little cherry tomato from an area called, a tomato called Tatturini. Tatturini is a tomato that comes from Salerno. Salerno is south of Naples. Everyone knows the San Marzano tomato. This is a smaller tomato that's dried in the sun and then put in sunflower oil and we use those tomatoes as sweet as could be a little bit in that pasta for that. I love that dish.
Speaker 3:Atlantis, I love our tomahawk veal chop. That we do. Uh, you know, I love, I love the way we uh, we present that veal chop milanese or parmesan. Um, we have rabbit. The rabbit is excellent. Uh, ischia is a famous part of Italy, the island of ischia where rabbit is grown, and uh, very famous, for that's where I learned how to make that. My uh of my cousins lives in the East Gia, so going there, I learned how to make the rabbit recipe with that. So we do have rabbit and a lot of authentic dishes at Lani's. Here we try to make it broad enough where a lot of people are familiar with what we're serving here, right, right.
Speaker 2:Well, you know, my stomach is rumbling and grumbling right now as we speak, and I can't wait to come and visit your restaurants again. So why don't we go over where they could find location and how to reach each restaurant? So if we're leaving Bergen County, the first town we're going to reach is Spark Hill. Yep and Lanni's is located where.
Speaker 3:It's 645 Main Street. It's right on the Main Street. It's a red brick building in Spark Hill. The phone number there is 845 470 2505. We're open there from Tuesday to Sunday. Sunday we open at 2 o'clock there, but during the week it's 5 to 10 at Lanni's.
Speaker 2:Yes, and reservations are required or recommended, and then if you drive a little bit further past, you hang a right, you go under the underpass, you make a left and then you come into Piermont and you're at 453 Piermont Avenue. I think it's the first restaurant you see when you come into Piermont.
Speaker 3:Yes, it is. It's on the right-hand side. As you're coming from Spark Hill, it's on the right-hand side. Here we open at 11.30, seven days a week to 9 pm. Sundays we close at 8 pm. We take reservations for larger parties. It's more of a walk-in type, but the phone number here is 845-259-1122.
Speaker 2:Well, this is great, victoria, I uh I thank you for joining us and uh I look forward to uh to coming and visit again and uh stay with me for a few seconds, we'll be right back.
Speaker 3:Thank you, thank you everyone.
Speaker 1:Thank you for listening to the good neighbor podcast. To nominate your favorite local businesses to be featured on the show, go to gnpbergen. com. That's gnpbergen. com, or call 201-298-8325.