Photo by Emilie Boenig
Photo by Emilie Boenig
Photo by Emilie Boenig
Photo by Emilie Boenig
Photo by Emilie BoenigAustin eatery nearly doubles in size to help meet customer demands
When restaurant industry veteran Pat Stafford purchased Brooklyn Heights Pizzeria Ristorante in January 2008, he said he expected to be obtaining a small neighborhood restaurant.
Five and a half years later, the eatery underwent a seven-week expansion this summer to add a walk-in refrigerator, 60 seats and an extra 2,000 square feet. Since reopening June 6, Brooklyn Heights' monthly profits have grown by nearly 50 percent, Stafford said.
"It was a demand thing, and we were outgrowing ourselves. My kitchen was ridiculous with the amount of beer and food we were going through," he said. "My wife and I had been working in fine dining our whole lives, and we just wanted to open a mom and pop restaurant. I was running places for other people and decided to make my own place because I was tired of making other people money."
In spite of its Italian name, the menu features steaks, seafood, salad, wings, sandwiches, pasta and more than 20 specialty New York–style pizzas. Stafford took over the restaurant from a previous owner and collaborated with chef Jamie Hollinger to expand the food offerings.
