Dining
BY JOVANNA AGUILAR
E.J. Vetrano took ownership of Giuseppe’s Restaurant & Pizzeria in 2019.
The lasagna ($9.95) is a restaurant staple and an original Giuseppe’s recipe.
PHOTOS COURTESY GIUSEPPE’S RESTAURANT & PIZZERIA
Giuseppe’s preserves local legacy in Spring-Klein For 42 years, the comforting aroma of fresh pizza and homemade pasta has welcomed guests into a family-run staple in the Spring-Klein area, where generations have gathered for bridge games, wakes and celebrations. bread. The gathering spot o ers Italian comfort food with core menu item staples and family recipes that have remained the same since it was rst founded, he said.
Giuseppe’s o ers several dessert options including cheesecake ($10.95) .
Family recipes have been passed down through generations, starting with Vetrano’s great-grandpar- ents, originally from Sicily, Italy. Vetrano said that though the restaurant is known for its Italian dishes overall, the lasagna is the restaurant’s No. 1 seller. “We have people that have been coming in here for 25 or 30 years for the lasagna,” Vetrano said. Other core menu times o ered include the fettuccine alfredo and the Pete’s Spicy Chicken and Shrimp.
In 2019, E.J. Vetrano took over Giuseppe’s Restau- rant & Pizzeria, which was founded by his aunt and uncle. The restaurant remains a warm, homestyle restaurant where longtime customers come to share meals and memories while making the eatery part of their own history. What’s special about it Vetrano said the eatery has captivated local foodies and maintained its clientele with its freshly made pasta, pizza made from scratch and artisan
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8320 Louetta Road, Ste. 160, Spring www.giuseppesspringtx.com
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SPRING KLEIN EDITION
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