Geraci's Restaurant in Pepper Pike to Host 'Soft Open' on August 6

click to enlarge Geraci's Restaurant in Pepper Pike to Host 'Soft Open' on August 6
Courtesy Geraci's FB
For more than 60 years, fans of Geraci’s pizza, pasta, and Italian-themed entrees have been driving to University Heights (2266 Warrensville Center Rd., 216-371-5643) to get their fill.

Come Monday, August 6, the iconic Italian eatery will begin serving meals at its second location in Pepper Pike. The week-long "soft opening," says management, will allow staffers to ease into the operation. The restaurant will hold its grand opening on Moday, August 13.

Located on Chagrin Blvd. across the street from Beechmont Country Club, the new location offers management, staff and guests a number of amenities not present at the original shop.

“One of the main reasons we went there was because all of the things we don’t have here [in University Heights],” explains Greg Spoth, who runs the business with his wife Marti Geraci-Spoth and three of their five children. “Despite being very busy, we have very little parking, never had a party room, there’s no place to sit with a drink while waiting for a pizza or table, here we have no patio, there we have a beautiful patio. I’m pretty excited about it.”

Following some “pretty extensive remodeling,” the former XO Seafood space now sports a Tuscan cottage theme. There’s seating for 40 in the bar, another 75 in a pair of dining rooms, and an additional 50 on the front-side patio. A private dining room will be able to accommodate groups up to 50.

As for the food, diners can expect the same menu and pricing, with the likely addition of more specials. And that annoying cash-only policy will be scrapped in favor of a more progressive system that welcomes plastic.

After six decades in business, Geraci's has fostered a deep well of goodwill, and the family is banking on that resource to propel them to success at the new location.

“Another big reason we’re going out that way is that a lot of our clientele has moved out that way – to Pepper, Solon, Moreland Hills, Orange,” notes Spoth. “They still come down here once a month, but we’re hoping up there we might be able to get them once a week.”
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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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