Most of us have noticed a few activities at 4217 Lafayette Street, and rumors abound about the opportunities to return. Business owners Arty, Paula, and Bryan hope to open Penello’s Italian Cuisine at some stage in the first week of July. My own family changed into born and raised on Long Island in New York.

Arty served four years in the Air Force and was lowered back to live in New York. Arty and Paula met while operating at a Ford dealership there. During this time, he also served as a volunteer heart fighter for 30 years. On his report day, Arty answered 33 fires. This turned into the duration of the 1995 wildfires.

While raising their family, Arty labored for the New York Transit Authority for 20 years. For the subsequent ten years, he controlled a catering business enterprise. “We found out how to make a dining experience fancy without charging purchasers lots of money,” Arty explained. “We did the whole lot from returned yard barbecues to fancy events,” he delivered. Cooking carried over into their own family life. “While I changed into developing up, regardless of what we did, it continually revolved around suitable meals,” Bryan shared. “I learned that you don’t need to be associated via blood to be your own family,” he endured. Many of the meals became family recipes down through the years. “I continually wanted to own an eating place, so I served meals to the friends we loved,” Arty clarified.

Arty and Paula owned a few assets at Compass Lake, and in 2006, a person made them a proposal. So the family decided to return to the area and test their funding. They fell in love with the vicinity during the go-to and moved here in July of the identical 12 months. “We loved the slower tempo, nicer people, and milder climate,” Arty brought.

Bryan started attending Marianna High School and taking culinary classes inside the application below Susie Barber. Bryan had three years of culinary lessons under his belt when he graduated. He once enrolled in the culinary software at Gulf Coast State College in Panama City. After finishing 75 percent of his publications, Bryan acquired a job in New York City. He returned to New York for over a year, obtaining on-the-job education at Tuscany Gourmet Market and Paul’s Italian American Kitchen. Life was good in New York, but Bryan overlooked Florida, the circle of relatives, friends, and lake life. In 2013, he again went to work for Mark Panichella at Madison’s Restaurant. Mark satisfied Bryan to finish his culinary studies. In 2016, Bryan graduated from the culinary software and Chipola College.

After graduation, Bryan met and fell in love with Cheyenne Raines. The couple started out making plans for a marriage to take vicinity on October 27, 2018. “My match becomes engraved with October 27, 2018,” Bryan explained. Much of the wedding and ceremony reception gadgets had already been ordered with dates when Hurricane Michael came through on October 10 and disrupted everybody’s plans. The electricity in our home did not go back until the marriage was scheduled to take area.

The couple was married on January 19, 2019, in the Blountstown Civic Center. While planning the restaurant, Bryan worked with Metric Engineering. New York-style Italian delicacies will be served with sauces that take between 12 and 24 hours to put together, sweetened with natural substances, no sugar, and a little salt. “Our sauce is thick,

and we have to bypass the spoon. Take a look at wherein the spoon stands up directly before we serve it,” explained Arty. The fare consists of a New York-style cheesecake that stands two-and-half inches tall and a pleasing tiramisu. “We are focused on doing commercial enterprise locally in Marianna,” Bryan shared. Arty and Bryan have been running with Southern Craft Creamery to create a specialized “marvel” ice cream for the eating place.

I was satisfied to taste this well-stored secret, which has my mouth watering for extra. Bryan explained that when customers acquire their bill, they will take delivery of every other wonder treat. Most of the dishes organized are from their family recipes. “When I was growing up, my dad did the maximum of the cooking, and my mother did the maximum of the baking,” Bryan continued. Arty explained, “Over the final years,

I was operating on zucchini and squash noodles to provide a healthful alternative” for people who do now not desire to experience the richer dishes. The owners plan to serve seasonal veggies for facet dishes regionally grown and from the neighborhood farmer’s market. Prices might be mid-ranged with a super dining experience. Wine and beer may be to be had.

In addition to the dinner menu, the proprietors will provide a full lunch menu including pasta, subs, and salads “all in immediately-from-New-York fashion,” Arty defined. “We want human beings to be available in and consistently see and taste the distinction among the fine of our food compared to food from an eating place chain,” Bryan said.