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service, and ambiance. It’s a recipe which has served Angelo and Marco for three decades – and you would be hard pressed to find any customer who has walked away from a night at Da Angelo’s without a smile on their face. “There’s three things people come to the restaurant for, and I say it all the time. People come for the food, good service, and good ambience. You put those three things together and you’ve got a winning formula,” Angelo says. “What we also pride ourselves on is we make fresh pasta, and we have since day one. All our fettuccine, the macaroni, ravioli, everything is made here, from desserts, to our ice creams, the whole lot. That’s what we pride ourselves on, we never veer from that.” It’s this winning formula that has transformed Da Angelo’s into a culinary institution, drawing in politicians, sports stars, and musicians alike, all eager to savour the delights crafted from the finest Tasmanian produce and the lovingly handmade pizza dough and pastas. But beyond the delectable dishes and elegant ambiance, Da Angelo’s is, at its core, a family business.
“We have had our partners, siblings and our children all involved,” Angelo shares, his voice resonating with familial pride. “Marco’s brother Roberto, who is also a co-owner, shares the post of head chef with Sam Holmes, who completed his apprenticeship at Da Angelo’s, and was later invited to buy into the business. It has been a successful partnership, we’ve bounced off each other pretty well.” The Da Angelo family extends further than just the workers inside the walls of the restaurant for Angelo, and reaches as far as his ever loyal customers and wider local community. “If you would have asked me the question back in 1994 if I would still be here in 30 years’ time, I probably would have said no, but as the journey went along, it just kept driving forward.” - Angelo Fraraccio
10 Tasmanian Hospitality Review February/March Edition
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