Vincenzo’s is one of the early pioneers of prepared upscale foods for take out. It was founded by Dublin resident Louis Bonfante in 1987 on the southwest corner of Sawmill Road and State Route 161. Twenty-two years later, Vincenzo’s has proven it has staying power. This local upscale carryout continues to offer scores of gourmet Italian dishes prepared for carry out/in-home dining, a large wine selection (at state minimum prices and with 10 percent case discounts) and catering. But in the end, it is the food’s quality and the personal service that keep people coming back.

The concept for Vincenzo’s (named after Louis’ grandfather) sprouted from Louis’ long career at Wendy’s, which included constant travel. When he returned home after trips, the last thing he wanted to do was dine out. Louis’ love of good food and wine, coupled with his Italian heritage, led to the store’s idea and creation.

Vincenzo’s delicious offerings begin with the breads, which are homemade every morning when Louis arrives at 6 a.m. Crusty and full of flavor, they have been a staple from the first day. Louis has since added varieties, such as the baguettes loaded with sea salt and fresh herbs or extra virgin olive oil, herbs and sun-dried tomatoes. There is also a delicious four cheese and herb bread as well as a jalapeño loaf.

Many of Vincenzo’s traditional Italian dishes are still prepared by Louis’ mother, Mary Bonfante. The extensive menu features several salad varieties, sautéed mushrooms, redskin potatoes with garlic, veal and chicken marsala, veal parmigiano, homemade sausage, barbecued pork tenderloin and traditional pasta dishes. The chicken castellan showcases some of the most flavorful chicken you will ever have.

Many items are not on the regular menu and vary with seasons and availability. Some of these specialties include fresh pork Bolognese, whole or single-serving sizes of prime beef tenderloin cooked rare, grilled salmon, fresh walleye and huge two-bone, thick pork chops. All can be ordered ahead to assure availability.

Subs and calzones are lunchtime staples. The subs generally weigh in at more than 2 pounds and, for only $7.99, they could make a meal for two or three people. You can dine in, although seating is limited. The outside patio opens during the spring and summer, providing more room. Vincenzo’s also has wine tasting license. You can buy a bottle at state minimum price and enjoy a glass of wine on-site.

Whether dining in or carrying out, Vincenzo’s is a top-quality Dublin establishment. The quality and the personal touches from Louis and staff are not to be missed.

Vincenzo’s
6393 Sawmill Rd.
614-792-1010
www.govincenzos.comc 

Hours:
11 a.m.-7 p.m. Monday-Friday
10 a.m.-6 p.m. Saturday
Closed Sunday

BONUS: Louis was nice enough to share the recipe to one of his favorite dishes, pasta puttanesca. It is quick and easy to make, can be consumed hot or cold and makes a perfect picnic dish.

Pasta Puttanesca

1 pound cooked pasta (Louis suggests penne pasta)

1 quart marinara sauce

24 (12 each) whole kalamata and castelvetrano olives, pitted or non-pitted

½ teaspoon red pepper flakes (or more to taste)

2 tablespoons extra virgin olive oil

2 anchovy filets

2 tablespoons capers

¼ cup freshly chopped Italian (flat leaf) parsley

Over medium heat, sauté anchovies and red pepper flakes in olive oil for two minutes. Add olives and capers. Cook one more minute, then add marinara and stir until heated through. Pour heated sauce over dish of cooked pasta. Top with freshly chopped Italian parsley.