Restaurant ownership was not in Neal Zaccagnini’s plans following graduation down in Athens. His father owned The Roosevelt restaurant in Bellaire since taking it over in 1975.
An Italian eatery steeped in history, equaled only by its loyal base of regular clientele, The Roosevelt started serving hungry customers in the All-American Town back in 1933 at its 3175 Union Street location.
Young Neal’s interests loomed outside of the Ohio Valley, and the world of food. He did his internship with the Philadelphia Flyers in its media relations department. His first job came with the Columbus Clippers, serving as their director of public relations and media for several seasons.
But the Ohio Valley the drive to serve hungry customers delicious Italian food was too strong, and as Neal’s father prepared to hang up his apron, he decided to return to his roots and first help, then take over the family business.
“It was a decision later in life really,” Zaccagnini admitted. “I’d been out of the area and worked in other places, doing other jobs. I was involved with sports and public media relations.”
An exciting field, but one with long hours and little time off. So instead, Zaccagnini returned home to join a career field that is exciting and rewarding—but one with long hours, and little time off.
“It was a huge time demand, but so is a restaurant,” he said. “And like my dad, I consider myself to be an owner/operator. We’re involved. I’m involved in the day-to-day production of the food.
“Our business model, it’s a lot different than your typical restaurant. It’s labor intensive.”
Serving Homemade Products
It’s labor intensive because Zaccagnini and his fellow employees spend countless hours in the kitchen, prepping the days’ supply of food. If it tastes like it’s completely homemade, that’s because for the most part, it is.
The Roosevelt staff, along with its owner, hand roll all the meatballs, they make the noodles from scratch, and they make their own sauce.
The flour for the pasts comes from Thompson & Sons in Dillonvale. The meat, including the Italian sausage that’s available on Wednesdays and Saturdays only, comes from Riesbeck’s. When he can, Zaccagnini tries to buy local and, in most cases, he does.
That’s an important part of his eatery’s philosophy, just as much as the homemade products.
“I’m 45. I’m not young, but I’m not ancient either,” Zaccagnini said. “I chose to move back here, and I want to contribute somehow, someway. If that means buying local products, I’m happy to do it.
“We do get some things from Penn Mac up in Pittsburgh, but some of the things they provide us they are the only company who can provide it.”
Zaccagnini noted that it’s not a secret that some places will purchase product frozen from a supplier. It’ll be cut, boiled in water or thrown on a grill, and served. That’s not what The Roosevelt is about.
“Ordering stuff online is easy. Making it yourself is hard. I feel a part of our uniqueness comes in the fact we do make some of our products by hand.”
Beauty in the Simplicity
One thing you’ll notice about the menu at The Roosevelt, aside from the obvious Italian inspiration to the cuisine, is the menu’s simplicity.
There’s spaghetti and rigatoni, gnocchi, Asiago cheese stuffed gnocchi, ravioli, cheese stuffed ravioli, rigatoni, Tricia’s special (meatballs, pasta, and ricotta) plus the meatball and sausage sandwiches.
Salads are available, as are Oliver’s Pies. That’s pretty much it. Not a lot of items. But the items on that menu? They are honed to perfection and served with love.
Some places have more than 100 items on the menu. That’s not The Roosevelt. Zaccagnini isn’t lying; his eatery’s customer base is large, and loyal. It’s not just comprised of Bellaire residents, or even only Belmont Countians either. He noted he has regulars who make the trek from Wellsburg, Zanesville, Cambridge, and even Marietta.
When customers are making a lengthy trek, bypassing closer, similar options—both local and chain restaurants—to come to Bellaire, it’s truly meaningful for Zaccagnini.
“The fact that people will drive here for our food, not just to shop, but we’re the destination, that’s humbling,” he said. “Someone coming from Wellsburg or Zanesville or Cambridge, making the drive here to eat our food, that’s a pretty special feeling. I give a lot of credit to my dad. He really laid the blueprint for all of this; his hard work and dedication was unparalleled.”
When a restaurant is in business for 90-plus years, it certainly has meaning. Zaccagnini invites everyone to stop down and see exactly why.
For more information, visit The Roosevelt on Facebook, stop by, or order via delivery.com or on the Door Dash platform.
