關於這一集
An industry can deliver a meal, but consistent hospitality is built through daily decisions about service, ingredients, and how a room feels. For Antonio Rappazzo and Michele Trizzino, that work is rooted in years of operating New York restaurants and nightlife venues, now applied to a small coastal Maine bistro - Bistro Leluco.
Antonio and Michele met in Manhattan’s restaurant industry and later worked in operations for the Almond Restaurant Group. Antonio also partnered with friends of the show Eric Lemonides and Jason Weiner on L&W Oyster Co., a Flatiron seafood restaurant that shifted between daytime clam-shack service and evening oyster-bar dining. Michele’s experience includes operational and management roles at high-volume New York nightlife and hospitality venues, including The Box, Gilded Lily, and others.
They relocated to the South Portland area and opened Bistro Leluco in January 2023. The 36-seat restaurant is a Mediterranean-inspired neighborhood bistro focused on seasonal, local ingredients, a full bar program, and neighborhood hospitality. The name combines the first letters of their three children’s names: Leo, Lucca, and Coco. In July 2023, the Maine Sunday Telegram gave the restaurant a four-star review, noting its polished French- and Italian-influenced cooking with New England ingredients and the owners’ hands-on approach to the space.
This week’s episode looks at the practical transition from New York operators to independent restaurant owners in a smaller market, how they staff and run a tight 36-seat room, and the day-to-day work of maintaining high service standards in a coastal Maine setting.
Antonio Rappazzo and Michele Trizzino are living proof that true hospitality doesn't change with the zip code; it just finds a new home.
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