Business Q&A: Spumante

owner Antonio Cervasio started his restaurant career when he opened Venere’s, a popular Westbury spot, at the age of 18. He took over  in 2003 and loves its "friendly environment."

Patch had the chance to catch up with Cervasio and talk about Spumante, its food and what makes East Meadow a great place to own a business. Check it out below:

Tell us how Spumante got started.

I have been in business since the 1970s. I used to own Venere’s in Westbury on Carman Avenue. My partner and I bought this place about eight years ago. Now I just run this restaurant. My partner took over Venere’s. 

How did you get into this business?

I used to cook at a specialty store in Glen Cove. I was thirteen years old when I would go in, cook and learn the trade. I used to make my own sausages and my own pasta. Then I opened up Venere’s - I was only 18 - right out of high school. It was a lot easier then. I borrowed money from everyone – my sister, brother, father - and we opened up the restaurant.

What makes East Meadow a great place to own a business?

The people mostly. It is working class people – regular people. I think they are the best customers in the world. They are very loyal.

What special services do you offer?

We have a party room where we do catering for up to 100 people. We do takeout. We have blackboard specials everyday. We have an in-house pastry chef – Pina, my wife. We make our own pasta and gnocchi. We do things the old-fashioned way, the right way. It is a friendly family place where people know you and you know them.

What is your most popular dish?

The homemade braciola over homemade fusilli.

Why do customers keep coming back?

I think it is the food. Some of it has to do with that we are a family restaurant. When people come in I know exactly what they like. It is a family environment, a friendly environment. You want go know where people know your name.

What is your favorite part about owning the business?

I have been doing this for such a long time, I see kids who used to come into my restaurant when they were little kids…Now they are bringing their kids. To me I have developed a long-lasting relationship with them. I am proud that I still have that following.

What advice do you have for those looking to cook their own Italian meal?

Keep it simple. Don’t be shy to use ingredients that you like. Let the flavor of the food itself come alive.