Dining
BY KAREN CHANEY
Fried calamari ($13) is breaded in-house and lightly fried. Served with house-made marinara sauce.
Chilean seabass ($40) is cooked in lemon wine sauce with artichokes, red peppers and capers. It is served with steamed broccoli, carrots and angel hair pasta.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Family-owned Venezia Trattoria prioritizes hospitality As a family-owned and -operated business, the Krasniqi family places high priority on providing a family-friendly environment at Venezia Trattoria. “The main thing is making sure everyone feels like part of the family,” said Tony Krasniqi, manager of the McKinney restaurant. made-from-scratch sauce for the success. Their Chil- ean seabass ranks second on the popularity chart. “Whenever we describe the sea bass—it melts in your mouth and has a lemon wine sauce—that one is very easy to sell,” Krasniqi said.
Tony Krasniqi, left, Albiona Krasniqi and Benny Krasniqi operate the Venezia Trattoria in McKinney.
MEDICAL CENTER DR.
As Benny and Mandy Krasniqi’s three children, Tony, Albiona and Albion Krasniqi grew up, they worked in the family restaurant. Krasniqi said one of the main reasons his father bought the former Steak ‘n Shake building in McKinney was to have the exibility to create ambiance. “We think of it as a nice, quiet place and we keep it a little bit dark,” Krasniqi said. “We have a family-friendly personality where people can enjoy their Italian food and just have a good time.”
Benny and Mandy Krasniqi opened Venezia Trat- toria in Dallas in 1997. The married business owners relocated the restaurant to Richardson in 2011 and opened the McKinney location in 2024. Diving in deeper Krasniqi said lasagna is widely considered in the restaurant industry to be a barometer of an Italian restaurant’s overall quality. He said their lasagna is their top-selling item and credits the
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1820 Eldorado Parkway, McKinney www.veneziatrattoria.com
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MCKINNEY EDITION
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