Angelo Mugnolo and Anthony Calore (center) with some of their staff at the new Sapienza Deli. Forum Newsgroup photos by Patricia Adams
Three-thousand six hundred pounds of corned beef, pastrami and brisket of beef, more than one thousand original Nathan’s hot dogs and prime beef hamburgers, freshly ground daily, nine hundred pounds of steak, curly and sweet potato fries, as well as hundreds of breakfasts, sandwiches and various salads all sold over the last two weeks—that’s how the owners of the newly opened Sapienza are gauging their return to the neighborhood.
Hungry Howard Beach residents welcomed the return of the old time neighborhood favorite when the popular eatery re-opened its doors nearly two weeks ago in a brand new stylish location in the shopping plaza between 164th and 165th Avenues on Cross Bay Boulevard.
Former Sapienza owner, Angelo Mugnolo has taken over the helm again after selling the store back in 2008. The new owners were unable to hang on to the business and it changed hands again before finally closing down in 2010.
This time Mugnolo has joined with Anthony Calore, from Aldo’s Pizza fame in Ozone Park to bring back the beloved favorite haunt of corned beef and pastrami aficionado’s everywhere. “People have been asking me to come back for the last four years,” said Mugnolo. “And the reaction to our opening speaks for itself.”
But it’s not Mugnolo or his partner Calore that have to sing the praises of their establishment. Out the door lines every day at lunch speak volumes and those on line were plenty willing to share their opinions. Ozone Park resident John DeRosa says he can save hundreds in gas this year, no longer having to travel to Brooklyn or Manhattan for the quality and taste he’s used to getting at Sapienza. “There’s just something about this place that everybody loves. The service is fast, the staff is friendly and the food is great.”
Others in line made similar comments as they inched to the front counter waiting to get their mound of hot steaming pastrami, lean corned beef and tender brisket piled high on rye, rolls or a hero. “I don’t have to listen to my husband anymore about not being able to find good food on the boulevard,” said Dee Marino. The 85-year-old Howard beach resident says she’s thrilled at the return of Sapienza.
“It’s great to see all of our old customers returning,” says Mugnolo. “We have also brought back 9 of our original staff members along with some new people.” All of the help is from the local area and have experience in food service. Additionally Mugnolo says that there are veterans on the staff that really go the extra mile to make sure the customers stay as the number one priority.
Although partner Anthony Calore’s experience is basically in the pizza business, the long-time Howard Beach resident has over 25 years in the food service industry as a whole, having started out under his father’s tutelage at age 15. “It’s great to work in a place where the people really like to come. The service and the quality we offer are two things that make it very inviting,” Calore said. In addition to that he said that people have not stopped talking about how great the prices are and how thankful people are to have them back. “Truly, these people treat us more like family then just a business. It’s a great feeling.
Both owners maintain that their commitment to quality in every respect is what will keep customers flowing through their doors. “Everyday people come in saying they can’t wait to tell everyone that we are open again.” And if crowds now are any sign of what will continue when everyone knows about the opening, you can be prepared to wait in line.
In addition to being the Pastrami King of Queens, Sapienza offers a full line of breakfast, lunch and dinner specials and sells only Boar’s Head cold cuts.
The official Grand Opening of the store will take place on Friday afternoon, October 12 at 1 PM when Councilman Eric Ulrich will cut the ribbon to mark the ceremonial opening. Sapienza is located at 164-24 Cross Bay Blvd. They are open 7 days Monday –Saturday 5 am -9 pm and Sunday 5 am -7 pm. They can be reached at 718-323-4011.
By Patricia Adams
