Restaurateur Mike Del Pietro and his wife Melissa have officially acquired the building that was once home to Jordan’s Auto Service (7489 Delmar), a three-bay auto-repair station located at the intersection of Hanley Road and Delmar, which ceased operations in December 2023. Their vision is to redesign the space to offer pastries and coffee, followed by lunch and dinner service every day of the week. Del Pietro indicated that demolition will begin next week, with an anticipated six-month construction timeline—targeting a grand opening next summer. Here are the details we have gathered so far.
The Concept and Design
At 57 years old, Del Pietro is expanding his MDP Restaurant Group, which currently includes five local Italian dining establishments: two Sugo’s, Babbo’s, Il Palato, and Del Pietro’s in Richmond Heights (planned for closure by year-end). Initially deterred by soaring rental costs, Del Pietro was determined to launch another restaurant but ultimately opted to purchase a property instead.
“The escalating restaurant rents were overwhelming, prompting me to seek a building purchase, and I succeeded,” Del Pietro reflects on his recent acquisition. “Even a 10- or 20-year lease eventually expires, requiring a hefty investment or relocation. In 20 years or less, the new property will be mine entirely. I’m just thrilled to have made this purchase.” While he kept the purchase price under wraps, he did mention it as his largest transaction to date.
The forthcoming Italian-inspired restaurant, still nameless, will operate from 7 a.m. to 9 p.m. “Owning the building allows us to optimize our revenue potential,” he explains.
The restaurant will host a 2,500-square-foot interior, seating roughly 50 patrons, and will include a small bar area. An adjoining 1,700-square-foot all-season patio, accessible through three existing garage doors, will accommodate an additional 50 guests. The corner lot has more space than it seems, featuring 33 parking spaces.
While the interior design is still underway, Del Pietro envisions a fusion of modern and traditional elements, incorporating some original features of the service station but not relying solely on them. The establishment will adopt a fast-casual service model, allowing patrons to place orders at the counter or through a QR code.
The Menu
The restaurant’s menu will change throughout the day, beginning at 7 a.m. with coffee and Italian pastries. Coffee will be sourced from Dubuque Coffee, and pastries—both sweet and savory—will be crafted by Del Pietro’s mother, Mary Rose Del Pietro, who will be transitioning into retirement from the restaurant scene just as the new location opens.
“She’ll be stepping back from the long hours in the dining room to spend time doing what she loves with a shorter commute,” Del Pietro shares. Mornings will feature a selection of biscotti, Italian cookies, and pastries. “I’ve always cherished small, locally owned neighborhood coffee shops,” he adds, “and that aesthetic aligns perfectly with our overall vision.”
Lunch will be served from approximately 10 a.m. to 4 p.m., showcasing an array of salads and Italian sandwiches. The menu will include classic favorites and inventive options, featuring ingredients like mortadella spreads, pistachio creams, and burrata.
The star of lunch will be rectangular Roman-style pizza slices, though Del Pietro describes it as a unique blend. “Think of a slightly thicker, well-cooked New York-style crust, cut into squares from a 30-by-8-inch Roman pie. It’s my original creation,” he explains. These pizzas, along with hot sandwiches, will be cooked in a gas-fired, 900-degree Woodstone deck oven, enhancing the flavors with natural wood.
Dinner will present a dozen smaller shareable plates such as grilled octopus over white bean purée with olives, capers, lemon, and parsley; cacio e pepe arancini; a special veal meatball; and marinated calamari salad. “Don’t expect traditional dishes like bruschetta or toasted ravioli,” Del Pietro cautions. However, a few entrée-sized offerings and homemade shareable pastas will be available, encouraging groups of three to share five or six plates.
Pizza will also be featured at dinner but with a different style. In the evening, diners can anticipate 10- to 11-inch Neapolitan-style pizzas, which Del Pietro refers to as “pizza classica.” While he appreciates the Neapolitan style, he prefers a crispier crust. “Neapolitan pizzas typically cook in 90 seconds, but I’ll modify the dough recipe and cooking temperature for a longer bake to achieve that crunch,” he notes.
Guests can look forward to a full bar, with a wide selection of Italian wines available by the glass in 3-, 6-, and 9-ounce pours. “Our goal is to offer diverse food and drink options throughout the day,” Del Pietro states. “Dining hours are obsolete. We must adapt to our customers’ needs.”
