May 8 | Change How do we create new experiences for our guests? This might surprise you — but the answer is change. Those of you that frequent our establishments weekly make what we do each day very easy. We appreciate your smiles, conversations, and patronage. But why do you come back week after week? For good food, sure. Great drinks, always. And welcoming hospitality, of course. Change. When we change the menu to match the bounty of the season, you're excited to try something new. When we shake new drinks behind the bar, served up in chilled Nick and Nora’s, you're eager to come sip. Changing food and beverage is part of our job and it's what we love to do. New ideas float across the bar, are passed over the line, and are tasted until perfection, but what else can we do? When opening River Pointe Inn we met a new friend, Chelsie from Flowerchild Florals. We knew Chelsie would be key to continued change — weekly change. What else can we do to keep the River Pointe Inn experience new? Fresh weekly florals.
For some, change may feel uncomfortable and unconventional. We have grown to love and embrace change, to realize that it is inevitable, and is an integral part to curating the hospitality experience. That experience meets you every time you walk through one of our restaurant’s front doors. “For instance, when the seasons change we get an abundance of newness. A fresh take. A new perspective. And most importantly growth. We become green again. We bloom. Changing seasons provides us with a plethora of spring products. Dainty delicate petals being whisked away by a gusty day, a burst of color after a long winter's chill. Warmth. A day basking under a Spring Tide sun. We relish each different variety that pops up at the market and choose carefully to ensure freshness, uniqueness and just plain old change! Supporting local growers and gardeners is a passion of ours, and lucky for us, they too embrace change. We’ve made the active choice to create relationships with people in our neighborhood who are growing and producing the season’s most fresh produce and ingredients. This week’s blooms were all sourced from less than 5 miles from the restaurant — and we take deep pride in that.” - Chelsie, Flowerchild Florals ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• March 20 | That Place A Letter about my parents, our customers, & "Family Hospitality" When I was a kid, my mom and dad owned a restaurant called Molly’s Fish market in Oakland, New Jersey. It was “that place”. A place that attracted people of all types, who might not have been seen in a room together otherwise. A safe, comforting place for people to come together — to share a meal, take a break from their busy schedules and live in the moment. It often reminded me of the fictitious ‘Cheers’ in the famous television series. Molly’s had a historic run, with an incredible cast of characters coming through the doors — one that rivaled the original cast of Cheers. My mom and dad were there day and night. They ran the show — and something about this dynamic, charming duo made people want to come, hang out and say they were there. It was the place to be. What was it about them? Why does that happen? Was it my mom’s smile? My dad’s gruff yet somehow gentle love? Or the welcoming environment they created from the moment you came through the door? Early on, a NY Times article said that Molly’s had one of the best bar-lounges around. There was music in the lounge 6 nights a week and the stage was held by Lou Pallo for 20 years. Often he would share the stage with Les Paul or Mary Ford, Keith Richards or Bucky Pizzarelli — to name a few. “One year at Molly's, Les Paul showed up 86 times," Pallo said of Paul. "I know because we counted. I think he was scouting me to do something. He wanted to get back into playing with the band." (read more here). Needless to say a lot of drama and energy surrounded that infamous stage. Did guests come to hear Lou play the guitar? Was it the drama? Did they want to dance, or did they come to get away from it all? I have been in the restaurant and hospitality business since I was 17 years old. For those of you counting — that’s 43 years. I can tell you that in my early childhood years, growing up with parents that were restaurateurs had an indelible impact on who I am today. I look back at the Molly’s days with fond memories, and those memories have shaped my business ideals. We opened Birravino in 1989 as “Basil T’s”. We ran it under that name until 2014, when we closed down and rebranded to “Birravino”. The goal was to convert Basil T’s now Birravino into a “that place” restaurant and bar. I looked back at how my mother and father did it and I think their secret ingredient was “family hospitality” — making people feel at home the second they walk through the front doors. The shoulder to cry on, friend to laugh with, or person who listens to your story are often forgotten or underrated parts of a dining experience. In a post-Covid world, we need that level of camaraderie, community and comfort more than ever. Having a third space — a “that place” — is integral to a community. People need a safe space, a place other than their own front door that they can call home. Walking into Birravino, the cast of characters is always in place on any given day. It’s part of the appeal. In today’s world, restaurants must focus on the quality of your meal and cocktails — but many restaurateurs are not cognizant about the people who work in their establishments, or the people who inhabit the tables on any given night. Every week I will get an email, text, call or note, from someone who stopped by one of our restaurants. I often get messages saying — I had a delightful time talking to Bryant, your cousin — my kids love him. Or, your brother Bob gave me some great advice, or maybe it was Rich, Johnny, Marie or Meda. The culture we have established is what I call “family hospitality”. It has a place in people’s hearts and creates a beautiful experience for people every day. At Undici, 15 years after opening the doors, that same familial hospitality rings true. Whether I receive a tap on the shoulder from a passerby telling me — “Chef Giovanni is great. He cooked me a dish that only my grandmother ever made right”. Or someone calls me and says “Kevin picked me the perfect bottle of wine”. The message might be about Edger or Anatoliy, Joe, Lou or Laura providing the best experience. These messages prove that social interactions with our guests are important and valuable. It is at the heart of what we do. If you have happened to travel to “The Rock” A.K.A. Staten Island you may have come across our restaurant Pastavino. Seven years ago when we opened Pastavino, I enlisted the help of John Gorga to be my right hand. He’s a Staten Island native who understands the unique culture and needs of the community. Johnny has become the heart of the family in Staten Island. Guests travel from the North and South shores and everywhere in between to say hello, feel welcome, and to enjoy a bowl of homemade pasta and a glass of wine. Johnny has enlisted the help of Conner and Samantha, Sergio, George and Skye who have become the core of the family at Pastavino. The kitchen, run by Michelin star chef Josh Laurano, has been feeding Staten Island now for 7 years now. We are proud to have him part of our NJ family as we bring a taste of his culinary expertise to Rumson, NJ. Pastavino is becoming a “That Place” restaurant too. The next chapter of what my mother and father have created, and the over 40 years I have worked to establish "That Place," is now in my son Jake’s hands at River Pointe Inn, our newest restaurant. While creating this new restaurant, all of our loyal customers, friends, and family have helped us understand how important "family hospitality" is. Instead of incorporating this aspect after we've opened our doors, we intentionally created River Pointe Inn with the utmost intention of cultivating "that place" — crafting a space with a familial vibe and a community energy — from day one. Jake has been cooking and entertaining with my wife and I since he was a little boy. It's a wonder for my wife and I to see how far he has taken his love for hospitality, for community, and for great food, wine, and service. We will all be there to say hello, to offer a smile and a hug, a shoulder to cry on, or an open ear to listen to your story. Our hope is that River Pointe Inn becomes “That Place” for you. Welcome home. Cheers and La Forza, Victor Rallo Jr. |
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Serendipitously, when I was writing this letter, I received a “that place” note from a customer. I wanted to share a few excerpts with you.
I had a shit day on this particular Friday in February. I had an incident with a client which was pretty devastating and I was mad at myself.
Post incident, I was with my niece buying provisions to shoot (on a Friday night) for said client, but still clearly upset. She strongly suggested a cocktail. In fact, she begged me to stop at Undici for a drink to shift my shitty state-of-mind. We were not dressed for cocktails. I reluctantly agreed to stop on our way home. In my workout clothes and baseball hat. She was wearing what appeared to be pajamas.
We only planned to stay for 30 minutes. But it was all too good. Too cozy. Too comforting. I relayed the story to Kevin the General Manager and also to Lou the bartender, one of my favorite bartenders, and they were just so incredibly nice, it made me both happy and sad.
We wound up staying for dinner. At the end of the evening, Kevin came up to me and gave me the biggest hug and said “shit happens. It’s going to be ok. Love you”
It reminded me of a video I saw a long time ago where Vic talked about what the Italian table meant. It was about family. It was about this. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• |
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January 15 | Setting the Table
As we embark on this new journey, we are beyond excited to welcome all of you into our dining room. I cannot wait to fill our space with warm genuine smiles, champagne toasts, and the camaraderie of shared meals.
This time, it’s a little different for me. Usually I am the one making decisions and loosing sleep at night with a new restaurant opening imminent.
35 years ago my father moved over “a little bit” to let me spread my wings. I would not say it was easy or without its bumps and bruises, but that is what happens with attrition in a family run business.
Soon, Jake and his team will take center stage as I stand in his shadows and pass the so called torch. I wouldn’t do it if I did not think he was ready. I can’t wait for all of you to meet Jake and enjoy River Pointe Inn.
Cheers, Vic
Setting the table is a big deal. Each fork, knife, glass, and plate is placed intentionally. We take pride in what we do from the high level big choices, all the way down to the nitty gritty, tiny details you don’t even see.
When I think about the concept of setting the table, I recall a professor of mine during my time at Cornell University, Giuseppe. Giuseppe was a long time industry professional, serving as the General Manager of Windows on the World — one of New York City’s most iconic restaurants — before he came to campus to share his wisdom.
My freshmen year, I stayed behind on campus during Spring Break to work at the University’s on-property hotel, The Statler Hotel. It was a long standing requirement that if you worked at the hotel, you had to work at least one school break. Campus was empty, the hotel was dead. For lack of better words, I was lonely and bored. One morning as I was walking to my 6am shift, Giuseppe spotted me from his car and pulled over.
“Ahh… the Rallo man” he said.
“Good morning, Giuseppe” I responded — AirPods in.
“You know,” he said in his thick Italian accent.
Long pause.
“This campus is not beautiful when students aren’t here… sure there are many gorgeous brick buildings, and picturesque hiking trails scattered throughout, but without all of you… we are nothing.”
Giuseppe offered me a “have a good day and enjoy your shift” before driving off.
I think about this conversation often —almost five years later. I especially think about it today, as I carefully set the tables for our soon to be opening.
A perfectly set table is gorgeous. Table scapes can be both intentional and artful. The setting of a table is purposeful and ceremonious as it serves as the canvas to the dining experience that lays ahead. But, just like Giuseppe said, a set table without all of you, is nothing.
I am beyond excited to welcome you all to our newest chapter — River Pointe Inn.
See you all soon, Jake
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January 5th | It's All About the Details
Setting the scene at River Pointe Inn is all about the details.
Food, drink and hospitality are of utmost importance to us. It is the crux of what we do. What people might not also realize is that we are firm believers that the design, decor, and “vibe”, are essential in creating a unique and comfortable atmosphere.
River Pointe Inn needed to feel modern δΈ€ but also feel like it has existed for many years. A meeting place for the community, where people can come for all of life’s occasions, even if the occasion is a Wednesday night for a fantastic burger and the perfect martini.
Warm and inviting American supper clubs are our muse. Lush fabrics, deep colors, brass, and banquettes are used to create this feeling. Details go further than that. Being intentional about each design choice sets us apart. Sourcing leather for banquettes made by the same leather makers who provide material for luxury cars is unintentionally intentional.
Local photographers captured the photographs within a 5-mile radius of River Pointe Inn, many years ago. Despite the passage of time, they remain local in essence. Each plaque accompanying the photos provides details about the time and place of their capture.
A longtime friend and patron of other restaurants was enlisted to assist with the glass gilding across both the interior and exterior spaces. Bob dedicated several days at River Pointe Inn applying 24-karat gold leaf by hand to numerous windows, doors, and mirrors in the restaurant. This craft, seldom practiced nowadays due to its time-consuming and labor-intensive nature, adds a unique touch of detail and sparkle to the space that cannot be replicated in any other manner.
Numerous furniture pieces adorning the space are mid-century modern treasures from the 1950s to the 1970s, collected from various corners of the country. While the stories of these pieces remain elusive, we are thrilled to incorporate them into our story as they find their new, permanent home. Among the treasures, two hold special significance within the Rallo family. The bronze lamp sitting atop the credenza at the entrance belonged to Victor’s father. The chandelier in the private dining room has a rich history, having adorned his father’s dining room, his kitchen, Birravino, and now River Pointe Inn. To complement our ambiance, antique silver serving trays and silverware from various regions have been collected, their previous lives likely filled with the warmth of countless dinner parties before joining our nightly service.
The lighting and music also play a pivotal role in crafting an unparalleled atmosphere, setting our establishment apart from others in the area. A carefully curated music library features contemporary reinterpretations of classics, offerings from current artists, and gems from lesser-known talents. The music curated is designed to seamlessly integrate with the ambiance, bringing to life the scene we envision. The playlists are extensive enough to span several days and continuously evolving, a sense of familiarity for guests will be established while minimizing repetition. Each table adorned with Italian made Zafferano lamps, and multiple points of lighting control will enable us to maintain a dim, moody, and intimate setting, while strategically highlighting specific details within the space that we want guests to appreciate.
The plants and flowers throughout the restaurant change seasonally, as will food, cocktails, wine, and music - giving guests something new to see, taste, and hear every time they visit.
Using design, and a seasonal food and beverage menu, will facilitate the continuous evolution of River Pointe Inn, aiming to provide our guests with compelling reasons to return frequently, ensuring a fresh experience with each visit!
We can't wait to welcome you in, and look forward to sharing more details about our opening soon!
