Maggiano’s Fun Facts

The Original Maggiano’s
The first Maggiano’s opened Nov. 11, 1991, at Clark and Grand in Chicago. When guests walked into the restaurant, they were immediately greeted by Marco, the first maitre d’ and face of Maggiano’s. The restaurant’s ambience resembled an eloquent Italian eatery with Frank Sinatra photographs adorning the walls and the hum of rat pack music playing in the background. It was intimate and romantic, but at the same time, an amazing restaurant with traditional Italian, family dinners. Maggiano’s was an instant sensation due to the atmosphere and delicious, family style meals that to this day keep guests coming back for more.

Maggiano’s Chefs and Scratch Kitchens
Many of Maggiano’s chefs are culinary-trained graduates of esteemed schools like the Culinary Institute of America and Le Cordon Bleu. Their immense training allows them to make items from scratch in the restaurant and gives guests an opportunity to customize every dish for potential allergies or gluten-intolerant diets. Maggiano’s chefs will make table visits to discuss dietary and allergy restrictions to put guests’ minds at ease.

Each Maggiano’s is Unique
We pride ourselves on the unique and distinguishable architectural layout and style of every Maggiano’s. The architecture of the buildings are designed to complement the surrounding community, so no two restaurants look the same. Every restaurant has a distinguishable building character with leather banquettes and rich mahogany paneled walls, but the layout and intimate dining spaces are different. In addition, select Maggiano’s restaurants have banquet space available for family gatherings and special occasions, but no two banquet halls are the same design, décor or layout.

Salute Amico Private Wine Label
In April 2010, Maggiano’s partnered with an Italian winery, Ruffino, to release its own private wine label, Salute Amico, which means “Cheers, Friends.” This label is a unique, signature offering to all guests and is only available in Maggiano’s restaurants. By teaming up with the famous Ruffino winery, guests are given a more robust taste of Italy while complimenting the taste and flavor profile of Italian menu items.

Teammates are Invested in Every Restaurant
Teammates have helped shape the restaurants and who Maggiano’s is today through the personality and décor of each location. Many of the key menu items are actually family recipes from renowned chefs, such as Dallas Executive Chef Keith Brunell’s Vera’s Lemon Cookies and Lobster Carbonara, and Chicago Executive Chef Francy Copeland Ford’s Nonna’s Pound Cake. Photos around the restaurant are actually of the opening team’s family members, and some banquet rooms are named for the hard-working members of the opening restaurant team. 

‘On The House Classic Pasta’ Menu
At Nonna’s house in Little Italy, guests never left hungry or empty-handed. Building on this Italian-American tradition with our Classic Pasta menu, guests can choose from one of eight Italian-American classics to enjoy today in the restaurant and choose a second dish to take home to enjoy the next day at home or work. Choices include guest favorites like Mom’s Lasagna, Taylor Street Baked Ziti, Four-Cheese Ravioli and Fettuccine Alfredo. 

Maggiano’s is the first restaurant in its category to offer a deal of this magnitude. The original promotion – “Today & Tomorrow” – launched in August 2009 in response to the increasing guest need for affordable dining options in a difficult economy. The deal resonated with guests so strongly and leveraged core equities so well it was permanently added to the menu. 

Fun Facts

  • To create the perfect ambience at every Maggiano’s, 2.1 million Frank Sinatra songs are played annually, enough to fill more than 1,000 iPods.
  • Between Thanksgiving and Christmas, Maggiano’s is proud to serve 1.7 million guests, the same number of people returning presents every year after the holidays.
  • 7.5 million of Vera’s Lemons Cookies are homemade every year! If you placed every cookie side by side, there would be enough to equate 13 full marathons!
  • To add to the Italian eatery décor, fresh gladiolas are placed in the restaurants every day, enough to supply flowers for a thousand weddings.
     
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