When Roseanne Saracino predicted, “Cook good food and give plenty and they will come,” she couldn’t have been more accurate. Her son, Chris, opened a neighborhood establishment called Chris’ Pancake and Dining in 1987, and today customers regularly crowd its tables.
As much as for the good, basic food the restaurant serves, customers come back time and again for the welcoming atmosphere. Above the entrance, a sign reading “Benvenuti Amici” (“Welcome, friends”) beckons; inside, everyone is treated like family.
The restaurant Chris Saracino runs, on the edge of The Hill at the corner of Southwest and Watson, is part of the family of restaurants that also includes Bartolino’s (founded by Saracino’s parents in 1969) and Bartolino’s South (founded in 1982). At least one Saracino brother works at each establishment.
“We wanted to serve a purpose in the neighborhood,” said Saracino. “The Hill didn’t have a restaurant like us when we opened, and it was something I thought the neighborhood needed – a place serving breakfast, lunch and dinner in a friendly, clean atmosphere.”
Friends – old and young – fill the boisterous dining room, the din of conversation reminding me of my own Italian-family gatherings. You’ll see kids on the way to Little League and old-timers from the neighborhood. “Our locals are more early-morning diners,” said general manager Matt Bresnan. “They go to church and then they come to Chris’. It’s a fun atmosphere where you can get a quick, nutritious breakfast and you’re on your way to start the day.”
Typically, there’s a wait on weekends. But Chris’ makes it as pleasant as possible, serving fresh, hot coffee; stocking plenty of reading material; and providing room to sit, including a shady patio. On Saturdays, Sundays and holidays, once you’re seated for breakfast, a plate of maple-walnut cookies, fresh from the oven, is delivered to your table. A perfect little appetizer, they are great dunked in coffee.
The breakfast menu is straightforward – pancakes, waffles, French toast and omelets make up the bulk of the listings. The stack of three buttermilk pancakes, light and fluffy, was over an inch high with a distinctive, rich flavor. The French toast was also tasty and not too sweet.
Service is fast and friendly, with the staff seemingly moving in harmony. This, said Saracino, is integral to the restaurant’s success. “Our staff sticks with us and takes pride in what they’re doing.” Bresnan, a 12-year employee, echoed this. “We’ve all been here so long. The newest server has been here five years. We are family. We fight like brothers and sisters, and we love like brothers and sisters,” he said.
Chris’ also treats customers like family. “We don’t take our regular customers for granted,” said Saracino, “but we realize we have to always draw new customers. We really work at staying on top of the game, being welcoming and friendly.”
Saracino also credited chef Greg Scheetz with Chris’ success. “He’s the man behind the wheel and [he] abides by our philosophy: We start with quality ingredients and products, keep new items coming in and feature seasonal menus. We try to keep it to basics, serve the highest quality we can and [make sure] the prices are as reasonable as possible.”
“We’d like to thank our customers for being so loyal and regular. It’s a thrill to be mentioned and recognized,” said Saracino. “We’re not in it for a sprint, we’re in it for the marathon. Hopefully in 20 years, one of my kids will be running the place.”
This article appears in Jul 1-31, 2006.