Pizza Spiga opened in 1998, at 800 square feet, serving authentic Italian food and pizza. Within two years, owner Phil Randazzo had to double the size of the restaurant to accommodate the crowds that were consistently waiting in line.

In 2000, Pizza Spiga’s menu progressed, in full Italian style, to include fine dishes as well as the regular pizza and calzones, adding appetizers and desserts, chicken broccoli alfredo, and eggplant rollatini.

The restaurant’s early success was due in no small part to the personal role that Randazzo played in the day-to-day operations. “I do cooking, I can do everything in the kitchen, I can do it all,” Randazzo said.

This do-it-all approach stems from his 45 years experience in the restaurant business.

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