Dining
BY KAREN CHANEY
The menu includes penne ala vodka with chicken ($25).
Chicken Marsala ($27) is lightly oured sautéed chicken with marsala wine and portabella sauce.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Salute o ers Italy-inspired atmosphere, cuisine Salute Italian Restaurant, which opened in Frisco in January 2024, is co-owned by wife and husband Kiki Ademi and Benny Spaiu, and business partner Steve Lee.
as let mignon, ribeye bistecca and frutti di mare, a seafood dish with lobster, calamari and shrimp. “I’m a very simple girl—I love our chicken Par- mesan,” Ademi said. “I can always see how good an Italian restaurant is when I order the chicken Parmesan.” The backstory When Ademi says she was born into the restau- rant industry, she is not speaking guratively. “You know what’s crazy? My mother gave birth to me in the women’s bathroom at my father’s rst restaurant,” Ademi said. “She was working there as a dishwasher and her water broke. My aunt took the scissors o of my dad’s desk and cut my umbilical cord.”
Kiki Ademi is co-owner of Salute.
Spaiu created the menu’s recipes while Ademi said she was in charge of creating the aesthetic, which she likens to “eating in the streets of Italy.” The menu Ademi said Spaiu incorporates family recipes into the menu, including from his mother and uncles, who are chefs in Italy. He also pulls from years of culinary training under chefs in New York. Popular menu items include baked lasagna, chicken Parmesan and chicken Marsala. Ademi said they also have nonpasta dishes, such
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5480 FM 423, Ste. 100, Frisco www.saluteitalianfrisco.com
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