Myrah and Joe Aiello had been dishing up family Italian recipes for years, back East. They began bringing their traditions and food business expertise to Aiello’s on Central the day after Thanksgiving, last year.

Joe had been doing food services for a management firm that handled retirement communities. Myrah had been a director of Catering and Conference Services for the James Hotel and a director of Sales at Turf Paradise.

“We moved from New York to Phoenix seven years ago, because we didn’t want to raise our children in New York,” revealed Myrah.

    Joe was classically trained at the Culinary Institute of America. He picked a culinary career after deciding not to pursue ministry school. He worked all over New York, from the Bloomingdale’s five- star restaurant to corporate dining and opened the city’s first sports bar.

    The pair met in New York while Myrah was working at the Radisson Empire Hotel. She advertised for a chef in the New York Times, he applied and she hired him. A few years later, following an established friendship, they dated and the rest is history. They have been married 17 years and have two children, one 16, who works as a hostess on the weekend at the restaurant, and a 9 year old.  

    The Aiellos opened a 90-seat restaurant and catering business on the upper Westside of Manhattan, which they had for seven years. They catered for such well-known entertainment giants as HBO, American Express, the Rosie O’Donnell Show and Good Morning America.

    The Phoenix Aiello’s features an extensive menu. There are some 15 appetizers, 15 pasta dishes and over a dozen entrees to choose from ranging from chicken and veal to fish and seafood.

    Starter favorites include the eggplant rolatini, zuppa dei cozza (black mussels) and the stuffed artichokes with mascarpone. Among their diners’ entrée favorites are the Chicken Maria, Halibut with clams and mussels, Veal Saltimbocca and various pastas. There are daily ravioli and fish specials. Leave room for desert. Pick from tiramisu, Italian cheesecake, the daily tartufo or gelato and the chilled zambione (marsala custard with fresh strawberries).

Here you’ll find a complete wine list of moderately priced Italian wines from all regions. Chef Joe uses many imported products in the preparation of his entrees.

    Aiello’s already is involved in local community projects. The restaurant recently hosted a fundraiser for Waste Not, donating 50 percent of the profits from its spaghetti and meatball sales to the charity.  

    The owners are on hand every day and night and take a genuine personal interest in their clientele.

    “The local neighborhood has embraced us and we talk with every table, each night. It’s part of who we are,” Myrah noted.

    Guests play Tombola each evening—it’s a type of Italian bingo.  They pick a number from 1 to 90 and if it comes up, their meal is on the house.

    The restaurant, which was formerly Panino’s, was remodeled by the Aiellos.  They changed the lighting and chairs, stained the floors, built a bar and added to the kitchen.

Aiello’s seats only 80 inside, 11 at the bar and 24 on the outdoor patio. Reservations are suggested, especially on the weekends. A happy hour is held weekdays between 4 to 6 p.m. at the bar, with well, beer and house wine specials.  

Discover them at 5202 N. Central Ave., just north of Camelback. Lunch is served Monday to Friday from 11a.m. to 4 p.m. and dinner daily from 4 to 10 p.m., except Sundays, when it is open only until 9 p.m. Call 602-277-8700 or visit www.aiellositalianrestaurant.com.