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DiPiero’s always there for loyal diners in Lake Zurich
Di Piero's Pizzeria and Ristorante owner Bob Narcisi in his Lake Zurich restaurant Dec. 6. | Buzz Orr~Sun-Times Media
Updated: December 18, 2012 2:40PM
LAKE ZURICH — Those driving through Lake Zurich each day most-likely pass DiPiero’s Ristorante without a second glance, as the small, white-stucco building has long been a part of Main Street’s scenery.
While they understand this is the case, co-owners Bob Narcisi and sons Bob Jr. and Jimmy know that 30 years in the restaurant industry isn’t easy, and that regulars have preferred their product over that of the many other Italian restaurants that have sprouted up around the northwest suburbs.
According to Bob, the difference between DiPiero’s and its competitors is a commitment to consistency.
“If you like something you’ve eaten from the menu here before, you could come back years later and it will still be here,” Bob said. “Anybody can be good at what they do if they make a commitment to it, and that’s what we’ve worked to achieve here.”
Bob said that although his long-time customers like to keep the restaurant their own little secret, he’d like to see some new faces walk through the door at the 17 E. Main St. location. He sees plenty of those at DiPiero’s Pizza and Deli at 44 S. Old Rand Road, as well as at Delicious Redds Hot Dogs at 2 E. Main St.
Open 4 - 11 p.m. every day, DiPiero’s Ristorante’s 30-year history, the food and hours of operation all reflect an unwavering commitment to consistency. The only uncertainty diners might run into is finding a seat towards the end of the week, as reservations are not accepted.
While the best days to find seats are Mondays and Tuesdays, part of the small, 12-table restaurant’s appeal is that the busier days have diners enjoying drinks and conversation at the bar as they take in the dim-lit, Goodfellas-esque atmosphere.
After they’ve finished their Manhattans, most customers tend to enjoy appetizers, such as the bruschetta with marinated tomatoes, baked clams topped with seasoned breadcrumbs and calamari fritti with a signature dipping sauce.
Diners also gravitate to entrées such as DiPiero’s Giambotta, a classic Italian stew with sausage, chicken and potatoes in a savory broth, and the 18-ounce pork chop Vesuvio, slow-cooked in a white wine sauce and served with potato wedges. Other popular meat and seafood dishes include the veal marsala, chicken cacciatore and tilapia antico.
Bob explained that DiPiero’s menu was strongly influenced by his mother’s authentic Neapolitan cooking.
“My mom was a great cook…I think that the way you are introduced to certain ethnic foods is very important when you are making it, because that becomes your measure of how everything should taste,” Bob said.
For more information about DiPiero’s Ristorante, call (847) 438-3253.
