When walking into Giuseppe’s Ritrovo, customers are immediately hit with the smell of handmade pasta, a direct result of the devoted family members who have kept the restaurant going for 30 years.
General Manager Kris Misevski has been working at Giuseppe’s Ritrovo for 30 years and said the restaurant opened as a deli in 1996. He added the family turned the deli into a sit-down restaurant after the community loved the family-style Italian food.
Domenico Mangano, who is the son of restaurant founder Giuseppe Mangano, said he has worked in every position in the restaurant, from bussing tables to being the lead chef.
“Being around food 24/7 was something that was enjoyable in my youth,” he explained. “Smelling the delicious pasta and Italian foods was always something cool, and this was an early sign that food was what I loved.”
Misevski said the restaurant has grown since it opened in 1996. He explained when they first opened the restaurant, business was slow and they barely saw any customers.
“There’s a sense of pride and nostalgia in what we have done in the restaurant, reflecting back on 30 years,” he said.
Domenico said he became the restaurant’s owner in 2024. He didn’t always know he would take over after his father’s retirement, he added.
“My father walked me through the whole process of how to be a store owner and how difficult it would be, but those were big shoes to fill,” he said.
Domenico explained after dropping out of college, he was unsure of what his next move would be. He said since nothing brought him more joy than food, he decided to fully dedicate himself to it.
He enrolled in the Culinary Institute of America in Hyde Park, New York and began the journey of honing his culinary skills and learning the skills he needed to cook such great foods, he explained.
“I learned a lot of good lessons while working on my culinary craft during my time at CIA,” he added.
Misevski said the lessons Domenico learned while being at culinary school have helped the restaurant grow, and people seem to enjoy the new menu additions.
Domenico explained as a store owner, there is nothing that is off limits when it comes to responsibility. He said he has to manage staff and plan schedules and events.
Despite the demands, he said he loves everything about his job.
“The feeling, when I began my role, of having a packed dining room on a Saturday night is very rewarding,” he said.
Domenico said it is his job to keep the store running smoothly. He explained he has to seat customers and check on tables and employees to make sure everything is functioning correctly.
Misevski added being a general manager and coming to work every day have produced some of his favorite memories in life.
“It’s an experience like no other greeting a customer,” he said. “They could be a longtime friend or even someone who I’ve never met. It’s important to make them feel comfortable and at home.”
Domenico explained the whole family plays a role in the restaurant. His mother, Vesna Mangano, oversees financial operations, his brother serves tables and helps out the kitchen, his grandmother makes homemade meatballs and his grandfather does behind-the-scenes maintenance.
“Food is a very important thing not only to our family, but to our Italian culture we carry every day in the restaurant,” he said.
Domenico added many of the dishes in the restaurant have unique names that correlate with Italian culture.
Peppino pizza is named after Giuseppe Mangano, he explained. Peppino is a typical nickname for a young Italian kid named Giuseppe, he said.
Domenico said the restaurant values customers and friends they have made over the years. Bella Anita, which is a salad dish, is named after one of their longtime customers and family friend Anita Grossman, he added.
Domenico said he believes working with family allows them to share meaningful moments together. However, he said, sometimes challenges can occur.
“It can be complicated working with family because of that emotional connection you have with them,” Domenico said.
Misevski explained the family members look out for each other and make sure everything is going well with the business.
The business has grown since its opening and will continue to grow with Domenico as the lead chef, he said.
“Domenico has had a special love for the restaurant ever since he was young,” Misevski added.
Domenico said he plans to continue growing the restaurant and will hopefully be able to be as successful of an owner as his father was.
“Everything we do in the restaurant is built on a sense of pride,” he said. “Carrying on what my father started means everything to me.”
Published and digilized April 2026.
