Assagio Keeps Traditions Alive in Galloway

Mary Reyes wasn’t sure what to do about the name of the Italian restaurant located at 500 West White Horse Pike.

For 23 years, it was known as Tre Figlio, named for the previous owner’s three sons. The new name wasn’t a fit for Reyes’ restaurant, as she has just one son. However, she wanted everyone to know her restaurant was going to be similar to what its patrons had become accustomed to for nearly three decades.

“Even she told me to change the name,” Reyes said.

So she did, and now Assagio stands where Tre Figlio once did. Assagio is the Italian word for “a tasting.” Reyes, 55, has added small “tasting plates” to the menu.

“People like to sample food,” Reyes said.

Reyes also added pizza to the menu, and has updated the interior, with new artwork on the walls and a redesigned bar. The personal pizzas are $4.50.

However, all but one member of the previous staff remains intact, including James Cordivari, the son of the previous owner, Toni Cordivari. The food is still homemade, created at the restaurant, and if anything from the Tre Figlio menu is not available on Assagio’s menu, a customer can request it and have it made, as long as all the ingredients are available.

“(Homemade food) is important. That makes it special and good,” Reyes said. “It’s one of the things I loved about Tre Figlio.”

The prices are similar to Tre Figlio’s, and Reyes is keeping up the tradition of involving her family in the business: her son, Dan Leston, is a “bartender in training.”

Reyes was born in Cuba, but is no stranger to multiple parts of the United States. She left Cuba when she was five years old, grew up in Newark, got married and moved to Hawaii with her husband, and spent some time as a resident of Kentucky before she moved to Smithville, her home for the last 28 years. For 23 of those years, she went to Tre Figlio and got to know the previous owner.

“She talked about retiring for the last year,” Reyes said.

Tre Figlio closed in the beginning of the year, and Reyes signed her lease on Jan. 31. Assaggio opened March 1.

“I don’t remember how it came about,” Reyes said.

Her friend of 20 years and business partner Greg Carnesale encouraged Reyes to do it. He purchased the building and Reyes purchased the business.

This is the first foray into both the restaurant industry and the business-owning world for Reyes, a bookkeeper for 28 years.

“I was down to two days a week (bookkeeping) for two years and I said, ‘I’m not retired yet,’” Reyes said. “I really wanted to do this. It’s something I thought would be a great opportunity.”

Eventually, Reyes would like to infuse some Cuban food in addition to the food already being served at Assagio.

She continues to help out with her previous employer when she can, but most of her week is spent running her business.

Assagio is open Monday-Saturday, from 4-11 p.m. although Reyes said it will open on Sundays to accommodate private parties.

The restaurant accommodates 100 people, and there is a grand piano upstairs. Pianist Carl Granieri performs every Friday and Saturday from 7-11 p.m. His daughter, Anj Granieri joins him every other week.

Assaggio offers daily specials from 4-7 p.m., and a pre-fixed three-course meal for $24.95 from 4-6 p.m.

“I hope it goes well and becomes popular,” Reyes said. “I hope people like it and they come back.”

For more information, visit www.assagiogalloway.com.