Today we’d like to introduce you to Vincent Migliore.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I moved to Boston from Sicily when I was 5 years old. We had family already here. We settled in Boston’s West End. I had a wonderful childhood, filled with friends and family. We didn’t have much money but we made up for it with love. We kids all played in the streets, the West End has changed so much from my childhood days. Everything is skyscrapers now and buildings. The original neighborhood was torn down.
We moved to Davis Square in Somerville when I was in high school. At that time I wasn’t happy because all my friends were still back in the West End. Whenever I had the chance I’d go and visit & spend time with them.
When I was 21 in 1969 I had saved up some money and with the help of my family I bought an East Somerville variety store. It was a neighborhood thing then, bread and milk for the family from the place on the corner. During the blizzard of ’78 I stayed open since I lived right above the store. I extended credit to people in the neighborhood so they could feed their families, there weren’t ATM’s at that time. Without exception everyone paid what they owed. I love my neighborhood. I’ve seen it change so many ways over the years.
In 1976 we opened our deli making fresh cut to order subs and sandwiches with the best available ingredients. Since I’m Italian food is very important to us. We take the time to prepare it carefully and use the best. Huge portions are what we’re known for. In 1985 I began offering sit down meals in the back of the store. I was using my family recipes to share our love of good food with everyone. I took restaurant courses at Bunker Hill Community College to learn food safety and how to run a successful restaurant business.
By 1990 the lunch business was going strong and my friends had said to me, “Vinny, you’re running a restaurant, why don’t you offer dinner?” So Vinny’s at Night was born. Back then you had to know someone to get an invite to dine with us. Word of mouth spread and in the late 90’s Boston Magazine paid us a visit. We’d be reviewed in The Boston Globe and Boston Herald and given rave reviews. Boston Magazine awarded us a Best of Boston Award for Italian food. We’re not a fancy restaurant, it’s a lot like dining with your Italian family. It can get noisy and very often crowded. We serve our meals using the best ingredients. My opinion is that if you have to skimp on quality then you might as well close rather than disappoint the customer. I have a wonderful staff, they are just as responsible for the success as I am. Most have been with me for over 10+ years each. I know each and every employee, share their joys and offer support in tough times. They are like family to me.
Every morning I’m in to make the marinara sauce, we go through so much of it each day, it’s the base of many of my dishes. I’m very proud of my marinara sauce, I’ll put my sauce up against anyone, here, New York or Italy. I’ve even challenged Bobby Flay to come and challenge me. I enjoy going to the markets and specialty food vendors each day. These are people I’ve known for decades. Relationships are very important. That eye to eye contact and personal interaction is vital. They make sure everything we use is the best. The last 27 years with the restaurant have been wonderful. We’ve faced challenges too but overall it brings me joy when my customers leave here smiling. That’s why my motto is “If you don’t eat here we BOTH starve!!”
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
We have faced challenges throughout our history. When we first opened East Somerville was a rougher neighborhood than it is today. Over time I’ve seen the neighborhood change from a very blue collar neighborhood to today’s more well to do individuals and families. The city has also helped to clean up Somerville and make it very attractive to businesses and for customers to patronize their local shops.
I don’t like to dwell on obstacles, you either adapt and overcome or you go under. Resiliency is very important. When we first opened it was a cash and carry business. Today we have credit cards and mobile payments. If you don’t adapt you get left behind. We try to preserve some of the past; good food and great service. We make the food and service, the customers make the memories. We have a website and are on social media, something we never imagined when we started. We can now sell gift certificates to people all over North America where before you had to come down to the restaurant to buy one. People can make reservations from their phones on our website or even from their cars. We still accept phone reservations and walk-ins. So facing the challenges that technology brings is another challenge. We have many new customers coming every day as well as our regulars who have been coming for years.
Since the restaurant and store are on such a small footprint we have to balance inventory very carefully. That’s another reason why daily shopping is needed. In 2 years we’ll have been in business for 50 years. I love my business and my customers and neighborhood. It keeps me motivated and excited. I’m known for telling jokes to my customers so coming up with new material and remembering which joke I told them last time is a challenge, but one I do enjoy.
So, as you know, we’re impressed with Vinny’s Ristorante – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We specialize in Sicilian style Italian food. Dishes like beef bracciole (bra-shol), chicken Marsala and veal osso bucco are favorites from Sicily. Chicken and Veal Parmesan are Americanized Italian favorites. If you can’t find something on our menu then you just aren’t trying. We don’t do vegan but we can accommodate people that are vegetarian and even gluten free. We tried over 50 types of gluten free pasta to find just the right one to offer that tasted the closest to regular pasta. Our handmade pasta is also something we’re known for; Fusili (corkscrew spiral) and Mafalda (squiggly ribbon). We’re known for large portions. I’ll tell people chose your meal well because it just might be your lunch tomorrow. We serve lunch 11a-3pm Sunday through Friday and dinner Monday through Saturday 4:30pm to 10pm with Sunday 3pm to 9pm. The deli is open from 6am – 8pm 7 days a week. We can cater just about any event from 1-500+ people. We’re versatile, we can figure out a solution to almost anything.
I’m proud to share my family’s recipes with my customers for all these years. I’m proud of my staff in the job they do serving our customers.
So, what’s next? Any big plans?
We don’t have any big changes planned. Vinny’s is known for its quality and consistency. It’s not easy to make sure that the meal you had last time you visited and loved will be the same quality the next time you dine with us. Staying nimble and adaptable and ready to face change. Personally and professionally I’m looking forward to our 50th anniversary and hope to make it to 75. I look forward to the positive changes that have been happening here in East Somerville. We have a great group of business owners here. We support each other I look forward to that only growing. Each day I look forward to that customer to come in and enjoy dining with us.
Contact Info:
- Address: 76 Broadway
Somerville, MA 02145 - Website: vinnysatnight.com
- Phone: (617) 628-1921
- Email: info@vinnysatnight.com
- Instagram: vinnysristorante
- Facebook: https://www.facebook.com/VinnysAtNight
- Twitter: @vinnysatnight
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