but comfy, not overpowering, feeling." And now,
he claims that the bar is more popular than the
dining room.
its accessibility off of Interstate 271, he draws
a number of West siders, something he is
certain of because they always announce their
origins. Having won some industry awards
also adds to the attraction. In 2012, Giovanni's
was ranked by Zagat as one of the top 120
restaurants in the country. And Wine Spectator
Magazine has honored it annually with the
Grand Award for the past 30 years for having
one of the most outstanding restaurant wine
lists in the world. It also earned a 2014 Open
Table Diners' Choice Award.
started working at the restaurant when he was
21, spending two years there, then working for
an additional four years at another restaurant
once owned by Carl, Piccolo Mundo on W. 6
at Giovanni's is Zach Ladner, "a real scientist/
technician," who will design the menu and be
a partner at a new Texas barbeque restaurant
Carl is opening this spring in the former Fisher's
excitement. "I'm nervous, but in a good way," he
says. And he's no stranger to opening establish-
ments. His ownership over the years has com-
prised many popular locations around Greater
Cleveland: Tuscany, Café Toscano, Café Angelo,
The Spaghetti Company, Posto Vecchio and
Tuscany 55. He has two brothers in the business
as well, with one owning Crostada's in High-
land Heights and the other owning Alfredo's in
Mayfield Heights.
better." His weakness? "I'm Italian I fly off the
handle." But his best quality is his diligence.
"I'm very good at working hard." And he loves
carpentry work, completing all repairs himself.
"I'm terrible at running a restaurant, but I'm
good at building them," he says with a grin.
"Management and service are the name of the
game with restaurants," he adds, which is why
he is careful with every hire he makes.
er, a skill his father taught him and his brothers.
He learned to be a baker, too, and prepared all
Giovanni's desserts for the first 10 years.
it anywhere because there is no tourism, no
conventions, and not a lot of business people,"
he explains. "Thursdays, Fridays and Saturdays
are all local people." And he credits his location
in Beachwood as being a key ingredient to his
success "because of the population make up"
in this and the surrounding area.