Lombardino's Italian Restaurant & Bar

Lombardino's Italian Restaurant & Bar

Product/Service

Our goal is to cook as the Italians would if they were living in the upper Midwest.  Our menu changes every two months so that we may highlight seasonal items while they are at their best.  We work closely with several local, organic farmers as well as utilize many fine imported Italian ingredients.  We bake our bread and pizza dough from scratch daily, make all of our own pastries and gelati, and in addition cure some of our own meats and fish.  Many of our meats and fish are grilled over a wood fire.  Our full bar features an all-Italian wine list, homemade limoncello and lots of fine Italian grappas.

Buying Local

One of the best parts of our business is meeting and getting to know the folks who raise and grow our foods.  True Italian cooking is based on what is fresh and available at the moment.  We enjoy meeting with our farmers early in the year to prepare for the year's harvest.  As small business owners, we've also appreciated meeting the many customers we've come to know as friends.

History

Lombardino's Restaurant first opened in 1953 by Sicilian immigrant Matteo Lombardino.  Through the years the restaurant has remained, but ownership has changed.  In fall of 2000, Patrick and Marcia O'Halloran bought the restaurant, kept the kitschy 1950's interior, but changed the menu to reflect a seasonal approach to Italian cooking.  Chef Patrick O'Halloran makes frequent trips to Italy to immerse himself in the culture and bring back authentic recipes, techniques and ideas.  General Manager Michael Banas also makes frequent trips to Italy to visit wineries and bring back his knowledge to our staff and customers.  
 

Website Credits

DBL is a project of WI Partners for SustainAbility. Web site design by Sandhill Studio. Web site development by Andy White Web Works.