Nick Kreka said it has always been a dream of his to open a restaurant. That dream came true in 2004 when he and his father, Nevrus, opened Cafe Italia on Ira E. Woods Avenue in Grapevine.
The pair said they are all about family, which is why Nick uses his grandparents’ recipes, and treats guests like family.
Nick said besides creating a family atmosphere, he also likes to make sure he is a hands-on owner, which is why guests may see him interacting with diners instead of working behind the scenes.
“I love serving people and meeting people,” he said. “It makes me happy.”
Although some Italian restaurant owners may interact with guests as well, Nick said he stands apart from them as he also interacts with guests by performing magic tricks for them tableside.
“It’s a lot of fun. … We all have fun here,” Nick said. “Everyone likes being treated like family.”
Nick said the restaurant’s menu serves traditional northern and southern Italian cuisine as well some items unique to his family.
For an appetizer the restaurant offers bruchette ($5.95) that is made with fresh tomatoes, and also stuffed mushrooms ($7.95) that are stuffed with crabmeat and breadcrumbs and have vodka sauce drizzled over them. Nick said another popular appetizer is the Mozzarella Caprese ($7.95), which consists of tomatoes, Buffalo mozzarella cheese, capers, basil, olive oil and balsamic vinegar.
Lunch offerings start at $7.95 and feature dishes such as chicken fettuccini alfredo ($8.95). All dishes come with a house salad and a basket of warm Italian bread.
Nick recommends trying the made-from-scratch vodka sauce that is featured in dishes such as the Tortellini Vodka ($7.95).
A side of spaghetti, Nick said, is also served with any non-pasta plate at his establishment.
Items featured on the dinner menu range from pasta to entrees that feature chicken, veal, seafood and steak. Though prices vary, most range from $11.95-$25.95.
The restaurant is BYOB and does not charge a cork fee, Nick said.
“We will even provide an ice bucket to keep the wine chilled if guests have white wine,” he said.
Lunch diners are more of a business crowd during the week, and dinner time, Nick said, can get “very busy” quickly.
To avoid a wait he recommends making a reservation.
The eatery features two separate dining rooms to accommodate large parties—a private room that seats up to 40 and the main dining room that seats up to 60.
The restaurant also offers catering for parties and businesses.
