Geraci’s Gears Up for Restaurant No. 3 in Mayfield

click to enlarge Geraci’s Gears Up for Restaurant No. 3 in Mayfield
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Isn’t that always the case? Geraci’s waits 63 years to open its second restaurant and the next thing you know…

The family behind the legendary Italian restaurant, which opened its original spot in University Heights (2266 Warrensville Ctr. Rd., 216-371-5643) in 1956, and its second location last year in Pepper Pike (29425 Chagrin Blvd., 216-831-1595), will open restaurant number three on July 2, which just so happens to be its 64th birthday. This one will be located in Mayfield Village, in the former home of Tommy V’s Pastaria (6687 Wilson Mills Rd.), which recently closed after nine years.

“This gives us the perfect triangle of the East Side,” says owner Gregory Spoth.

Tommy V’s was more along the lines of a classic pizza parlor, where a handful of dine-in guests, but largely carry-out customers, enjoyed pizza by the slice, salads, subs, sandwiches, pizzas and a handful of pasta dishes. That streamlined approach to Italian food suits the Geraci family just fine, adds Spoth.

“Originally, my wife wanted a much, much, much smaller place [than Pepper Pike], but it just so happened that we wound up here, where we’re very happy,” notes Spoth. “But when Tommy V’s came about, it was more like the prototype of what she wanted for number two, so she was very excited.”

Geraci’s fans will still be able to get most of the items they know and love – “All the bread and butter items” – except for some of the more elaborate entrees. Salads, appetizers, subs, pizzas and pasta dinners will all be on hand for lunch and dinner. Plus, walk-in customers will be able to grab a slice or two of regular and Sicilian style pizzas. There will be no liquor license.

The family sees the concept as a sort of prototype for likely future expansion, where menu items like doughs, sauces, meatballs and sausage will be made on site and distributed to other locations.

Also coming down the pike is company-wide delivery for the first time in 64 years.

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About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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