Before there was the iconic Cleveland staple of Stancato’s, there was Grandpa Pasquale Stancato and a pushcart.

“My grandfather started with food trucks going to the steel mills and auto dealerships before there was a 7/11 or fast food on every corner,” says Perry Stancato Jr., current owner of Stancato’s. “The construction guys didn’t have anywhere to go, and he brought them breakfast, lunch, and dinner.”

Grandpa Stancato and his wife, Angela, purchased their first box truck shortly after, naming the business “Pat’s Lunch Box.” It began as one truck, but eventually grew to have up to nineteen trucks servicing different areas with breakfast and lunch.

As his family expanded, his sons became involved in the family business, albeit with a twist. Different areas, such as vending and coffee services, were explored, but ultimately, in 1971, the doors to the initially named Stancato’s Spaghetti and Steak House were opened.

In 1996, after many successful years in the business, Perry Sr. became the sole owner of Stancato’s. Perry Sr. and his wife, Lorraine, were devoted to upholding the quality and care that went into the food, establishing Stancato’s as a local staple. 

Unfortunately, in May of 2000, Perry Sr. was diagnosed with Multiple Myeloma and would later pass in February of 2001. The family business was passed along yet again to his son, Perry Jr., who stands as the current owner.

Perry Jr., who studied at the Culinary Institute of America, didn’t envision being at the helm of Stancato’s, but has since been running it with grace for over two decades. 

“You play every part, but at the same time, you’re on a balancing act of trying not to screw up what people are used to versus how do you improve it,” says Perry Jr. “How much can you push the envelope without scaring away your whole clientele?”

Of course, Perry Jr. was a natural in upholding the Stancato legacy while slowly but surely introducing new ideas and foods.

The Modern Stancato’s

“Every year I’d say, ‘You gotta lose 10%, gain 10%, and keep making tweaks to the menu to stay relatable.’”

Throughout the years, Perry Jr. gained a foothold in the family business and began implementing innovative practices.

“Importing better raw ingredients, Italian tomatoes, vinegars, and oils. We do all of the breading here, from eggplant to veal, and cutting our own fish and calamari.”

These changes were integral, as they were geared toward bettering the menu while staying true to the Stancato standards. For decades, patrons would come in to enjoy their star dishes, like lasagna or chicken parmesan, and focusing on the fundamentals of these dishes changed them for good.

The same amazing flavors, but with pure, raw ingredients at the base of it all.

“That’s kind of what made us famous: the classics. We have a lot of specialties besides that, too, but the classics put us on the map,” says Perry Jr.

And these delicious classics, like chicken piccata and chicken marsala, are some of the most-ordered dishes that Stancato’s has to offer.

Lay of the Land

For those of you who may not have stopped into Stancato’s before, there truly is something for everyone and every occasion.

“We have five segments of our business: the dining room, the lounge, our off-premise catering, on-site banquet rooms, and our pronto pick-up.”

We’ll help break it down for you:

The Dining Room: Your classic, go-to dining experience. If you’re looking to celebrate a special occasion or have a relaxing night out with your loved ones, this is where you’ll want to be. A plethora of seating options in a cozy, dim room that will make you feel like you’re at an Italian grandmother’s house.

The Lounge: For something more casual, the lounge is the place for you. Unwind after work with their premium happy hour deals, or catch a Cavs game as the season approaches. The same food in a faster-paced, lowkey environment.

On-Site Banquet Room: “We have four on-site banquet rooms that seat anywhere from 20 to 100 people. We mostly specialize in private events for baby showers, wedding showers, more intimate anniversaries, and birthday parties.”

Pronto Pick-up: If you’re too busy to cook on weekdays or want to enjoy a Sunday lunch the Italian way, Pronto Pick-up offers Stancato’s to-go! With hours beyond the normal dine-in, this is the perfect pick for anyone wanting to take that Italian goodness home with them.

Off-Premise Catering: Available seven days a week. Stancato’s has been rocking the catering game for years, featuring all of the classic favorites and a menu with a la carte options beyond the norm.

^{What better way to start a meal than with Arancini?}

Delicious Dinner

“Our Steak Romano is beyond an experience. It’s the best, eight-ounce, center-cut filet mignon with Italian breadcrumbs and Romano cheese, pan sauteed.”

That’s one of many dishes Perry Jr. mentioned as a must-try for first-time visitors at Stancato’s. Of course, it’s impossible to order one dish alone. Our personal favorite dish to pair with anything on the menu is the stuffed peppers.

Of course, that paired with the soft and buttery bread rolls and savory, deep red sauce is a truly heavenly experience.

The menu isn’t without “Pastabilities,” a build-your-own pasta option served with Insalata or Zuppa. Take your pick of any pasta or toppings, but we highly recommend starting with the Sunday Premier sauce.

Luckily, if you can’t decide on sauces in-house, Stancato’s sells a branded sauce line in stores across Ohio, which all began in 2005.

“We were making gift baskets, and my mom wanted us to put our own sauce in the gift baskets instead of buying Pomi imported tomatoes in a box,” says Perry Jr.

Soon after, Perry Jr. purchased a bottling facility, calling it Signature Sauces. This sister company bottles iconic Stancato’s sauces, soups, and dressings, in addition to their imported, custom Italian wines.

^{Stancato's sauce tastes just as good at home!}

Consumer demand was booming, from gift baskets in-house to stocking Stancato’s products in Giant Eagle, Heinen’s, Marc’s, Meijer’s, and Whole Foods.

“With our sauces being as far out as they are, from Columbus to Sandusky, we do attract a lot of much further clients, and that surprised us.”

In turn, there has always been an additional emphasis on catering throughout the history of Stancato’s. Catering is yet another avenue of the business that Perry Jr. has modified and tirelessly worked on for years, ensuring that every meal is up to the Stancato’s standards.

“There are a lot of details that go into catering. How do you try to make it taste as good as the dining experience? How does that carry over to the guest's house or venue?”

Perry Jr. emphasized the importance of guest experience, whether that be in the restaurant or at home. He prides his staff on doing constant tests to ensure food travels properly every step of the way, down to how everything should look when the lid comes off.

And, while the main menu is irresistible, there’s a plethora of à la carte items to fit any occasion.

With such a longstanding legacy in the Cleveland food scene, it can be challenging to pinpoint what exactly has been their key to success. We asked Perry Jr. what he thought, but a few key points led us to where Stancato’s is today.

“I would say service is probably what really sets us apart. You still need to have that hospitable service, because that is really hard to find.”

The staff of Stancato’s is built like a family, serving up a dining experience that makes you feel right at home from the moment you walk in.

 

 

 

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7380 State Rd, Parma

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