#theroosevelt

Restaurant ownership was not in Neal Zaccagnini’s plans following graduation down in Athens. His father owned The Roosevelt restaurant in Bellaire since taking it over in 1975. An Italian eatery steeped in history, equaled only by its loyal base of regular clientele, The Roosevelt started serving hungry customers in the All-American Town back in 1933 at its 3175 Union Street location. Young Neal’s interests loomed outside of the Ohio Valley, and the world of food. He did his internship with the Philadelphia Flyers in its media relations department. His first job came with the Columbus Clippers, serving as their director of public relations and media for several seasons. But the Ohio Valley the drive to serve hungry customers delicious Italian food was too strong, and as Neal’s father prepared to hang up his apron, he decided to return to his roots and first help, then take over the family business. “It was a decision later in life really,” Zaccagnini admitted. “I’d been out of the area and worked in other places, doing other jobs. I was involved with sports and public media relations.” An exciting field, but one with long hours and little time off. So instead, Zaccagnini returned home to join a career field that is exciting and rewarding—but one with long hours, and little time off. “It was a huge time demand, but so is a restaurant,” he said. “And like my dad, I consider myself to be an owner/operator. We’re involved. I’m involved in the day-to-day production of the food. “Our business model, it’s a lot different than your typical restaurant. It’s labor intensive.”

Ravioli

The Roosevelt has been open for 90 years in Bellaire.

Serving Homemade Products

It’s labor intensive because Zaccagnini and his fellow employees spend countless hours in the kitchen, prepping the days’ supply of food. If it tastes like it’s completely homemade, that’s because for the most part, it is. The Roosevelt staff, along with its owner, hand roll all the meatballs, they make the noodles from scratch, and they make their own sauce. The flour for the pasts comes from Thompson & Sons in Dillonvale. The meat, including the Italian sausage that’s available on Wednesdays and Saturdays only, comes from Riesbeck's. When he can, Zaccagnini tries to buy local and, in most cases, he does. That’s an important part of his eatery’s philosophy, just as much as the homemade products. “I’m 45. I’m not young, but I’m not ancient either,” Zaccagnini said. “I chose to move back here, and I want to contribute somehow, someway. If that means buying local products, I’m happy to do it. “We do get some things from Penn Mac up in Pittsburgh, but some of the things they provide us they are the only company who can provide it.” Zaccagnini noted that it’s not a secret that some places will purchase product frozen from a supplier. It’ll be cut, boiled in water or thrown on a grill, and served. That’s not what The Roosevelt is about. “Ordering stuff online is easy. Making it yourself is hard. I feel a part of our uniqueness comes in the fact we do make some of our products by hand.”

Italian Sausage Sandwich

Asiago cheese stuffed gnocchi

Beauty in the Simplicity

Restaurant ownership was not in Neal Zaccagnini’s plans following graduation down in Athens. His father owned The Roosevelt restaurant in Bellaire since taking it over in 1975. An Italian eatery steeped in history, equaled only by its loyal base of regular clientele, The Roosevelt started serving hungry customers in the All-American Town back in 1933 at its 3175 Union Street location. Young Neal’s interests loomed outside of the Ohio Valley, and the world of food. He did his internship with the Philadelphia Flyers in its media relations department. His first job came with the Columbus Clippers, serving as their director of public relations and media for several seasons. But the Ohio Valley the drive to serve hungry customers delicious Italian food was too strong, and as Neal’s father prepared to hang up his apron, he decided to return to his roots and first help, then take over the family business. “It was a decision later in life really,” Zaccagnini admitted. “I’d been out of the area and worked in other places, doing other jobs. I was involved with sports and public media relations.” An exciting field, but one with long hours and little time off. So instead, Zaccagnini returned home to join a career field that is exciting and rewarding—but one with long hours, and little time off. “It was a huge time demand, but so is a restaurant,” he said. “And like my dad, I consider myself to be an owner/operator. We’re involved. I’m involved in the day-to-day production of the food. “Our business model, it’s a lot different than your typical restaurant. It’s labor intensive.”

Ravioli

Pasta and meatballs

Serving Homemade Products

It’s labor intensive because Zaccagnini and his fellow employees spend countless hours in the kitchen, prepping the days’ supply of food. If it tastes like it’s completely homemade, that’s because for the most part, it is. The Roosevelt staff, along with its owner, hand roll all the meatballs, they make the noodles from scratch, and they make their own sauce. The flour for the pasts comes from Thompson & Sons in Dillonvale. The meat, including the Italian sausage that’s available on Wednesdays and Saturdays only. When he can, Zaccagnini tries to buy local and, in most cases, he does. That’s an important part of his eatery’s philosophy, just as much as the homemade products. “I’m 45. I’m not young, but I’m not ancient either,” Zaccagnini said. “I chose to move back here, and I want to contribute somehow, someway. If that means buying local products, I’m happy to do it. “We do get some things from Penn Mac up in Pittsburgh, but some of the things they provide us they are the only company who can provide it.” Zaccagnini noted that it’s not a secret that some places will purchase product frozen from a supplier. It’ll be cut, boiled in water or thrown on a grill, and served. That’s not what The Roosevelt is about. “Ordering stuff online is easy. Making it yourself is hard. I feel a part of our uniqueness comes in the fact we do make some of our products by hand.”

Italian Sausage Sandwich

Asiago cheese stuffed gnocchi

Beauty in the Simplicity