At Giovanni's, Success and Memories are Spelled Out in Vodka Sauce

When it comes to , two numbers stand out: 13,000 and 57.

If there is one specific item the River Road eatery is famous for, it’s No. 57 on the menu: breaded chicken with pink vodka sauce and fresh mozzarella.

“We sold 13,000 of those, and the penne ala vodka from our catering menu, combined in 2010,” says John Aluotto.

Why? The vodka sauce, a creation of the late Giuseppe Michele Aluotto—father to John and his brothers Anthony and Josh, husband of Santa, and owner of Giovanni's.

Michele passed away suddenly on Feb. 18, possibly of a possible brain hemorrhage. Through it all, the Aluotto family pushes on.

“We donate 40 percent of what we make,” says John Aluotto, whose family has owned Giovanni’s since 1997, regarding the bi-weekly Friday evening fundraising dinners held at the deli. “It’s our way to give back to the community.” Recipients have been the Fair Lawn High School Friends of Music, the hockey and girls lacrosse teams, the high school Parent Teacher Organization, and more.

And it seems logical that Giovanni’s would be the central spot for this kind of endeavor. The 201 Magazine Best Italian Deli in Bergen County, and the runner-up for best caterer, John attests that Giovanni’s is “100 percent the deli to come to in Fair Lawn.”

That’s a heck of a boast, but then again, the Aluotto family has been around a while, so the words hold credence. “Before we came here, a few businesses came and went, so everyone told us we wouldn’t make it,” John says.

The naysayers didn’t gauge the family too well. Michele had previously owned Portofino’s, an Italian restaurant in Hoboken, from 1985 to 1987, and Sonny’s in Englewood from 1978 to 1985, so eateries were in their blood. After a period in construction, Giovanni’s beckoned.

“The hours are better,” says John of construction, when asked to compared both fields. “Also, you get to meet so many different people, but now most of those people are our regular customers.”

And what’s the secret to the success of Giovanni’s, which specifies that it is much “more than just lunch?”

“Our food and service; it’s all fresh and homemade," John says. "It all comes in the morning, and goes out the same day. We sell only top quality products, cold cuts by the pound, and we cook our own turkey and roast beef. We even run out of stuff. We also make our own fresh mozzarella every day.”

“Also, in this economy, you have to be premium,” he says.

And that means in antidote and service, too. “We really stress being personal, really feel like we need to be part of the community,” John says.

Leonard Press, a Fair Lawn optometrist for 26 years, eats at Giovanni’s once a week. “I always get the tuna on whole wheat with lettuce, tomato and onion," he says. "It’s great, and actually healthy if you leave the chips out.”

Giovanni’s does a lot of catering, and this year's Super Bowl was a good example of that, as the deli created platters for over 80 parties, including 13 platters of wraps in the shape of the Dallas Cowboys Stadium (site of the game).

The penne ala vodka will always be a hit, but so is Santa’s eggplant rollatini.

"Mom had made that for years—an authentic, old Italian recipe,” says John.

Giovanni's Deli, located at 14-29 River Road, can be reached at 201-791-1911, or visit www.​giovannis-deli.​com/.

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