nyposa.blogg.se

But, it looked like it came from a bag of salad mix bought at Restaurant Depot. They were prepared in the kitchen with excellent, fresh produce. What changed? One of the highlights I always looked forward to at Pizza Loft was their salads. Food was served with a full heart and we always felt like his honored guests. He always added a little extra to the dining experience. What was missing was the personal touch that Jeff provided in his restaurant. The recipes for the sauce were exactly like Jeff's. My wife, granddaughter two friends went with me to DelVecchio's for dinner. The question is, how well can a fabulous restaurant be transplanted without the hands-on, day-by-day management provided by the owner/founder/chief chef? Last night we found out. It was a win-win for everyone staff, customers and DelVecchio's owner. He also gave DelVecchio's owner all of his recipes and his chefs. Being Jeff, he did something very nice to turn the "lemons" of his closing a Davie institution into "lemonade." Jeff secured positions for all of his loyal staff at Del Vecchio's, which changed its name to DelVecchio's - Pizza Loft. Jeff was forced to close his Davie restaurant to allow for demolition of the building so that Nova Southeastern University could expand their campus. Jeff would usually visit our table for a while and shmooze. We knew the staff, especially our favorite waitress, Sandy, and always loved the quality food and the friendly service.

We took our children to Pizza Loft as they grew up and started taking our 10 year of granddaughter to Pizza Loft from when she was an infant. It was run by Jeff Cohen, a guy who started his first restaurant in Miami Beach when he was in his teens. For over 30 years we were customers at Pizza Loft, in Davie. This was our first dining experience at Del Vecchio's - Pizza Loft.