RONDINI’S RESTAURANT
My family’s favorite restaurant, when I was growing
up in East Cleveland during the 1940s and 50s, was Rondini’s Italian
Restaurant. Rondini’s was located on the
South side of Euclid Avenue near Coit Road.
It was a real treat to go there for a special family night out. I loved the spaghetti with meat balls and
parmesan cheese and Italian bread with lots of butter. We couldn’t afford to eat out frequently so
Dad often picked up spaghetti and meat balls to go. It was good at home but going to the
restaurant was really special.
As I’ve written in previous postings, the shopping
area on Euclid Avenue between Taylor Road and Coit Road was the center of our
shopping life. We could easily walk
there from our home on Shaw Avenue and Plymouth Place. I often went on errands to pick up things we
needed there. After the war in 1945 we
had a car and would drive up there when the whole family was going or we had a
lot of things to buy.
During the 1940s and 50s some of the stores in
the area included: grocery stores, drug
stores, a barber shop, two bars, Berniers Radio and Record Store, Hann Heating,
Hoffman Ice Cream Store, Jack’s Donuts, and Rondini’s Restaurant.
Rondini’s was a family business. At that time two Rondini brothers were in
charge and one of them was always there to greet customers. Both of those Rondini brothers had sons, who
were my classmates at Prospect School, Kirk, and Shaw. The son’s names were Ronald and Arthur
Rondini. Ronald loved to sing and was a
frequent cast member on the Gene Carroll amateur hour on local television. Unfortunately Ronald died young and wasn’t
able to pursue his show business career.
Arthur was involved in the family business from a
young age and went on to become an Executive Chef at area restaurants including
the Blue Grass on Northfield Road and the Tangier Restaurant in Akron. He and
his family now live in Canton, Ohio. In a recent series of interviews, I asked
Arthur to tell me the history of Rondini’s Restaurant and his part in that
history. What follows is based upon
those interviews.
My friend, Arthur Rondini, was named after his
Grandfather, Artuto Rondini, whose name was Americanized to Arthur. Artuto was a top chef in Italy, who
immigrated to America early in the 20th century. He first moved to
Pennsylvania and later came to Cleveland where he had family including Chef
Hector Boiardi. After years working for
others, Artuto decided he wanted a place of his own. So he opened a small diner at 15500 Euclid
Avenue in East Cleveland in 1935.
Because he didn’t speak good English, Artuto was
having trouble developing his business.
At that time Artuto’s sons joined the business. First to join was Arthur’s Father, Leo. Leo’s name in Italian was Primo, which means
he was the first son. Leo quit his job
as a bartender to help his Dad run the business. As the business grew and
expanded, Leo was followed by his brothers Russell, also a chef, and John, a
business man. These Rondini brothers
helped their father expand the small diner into one of the top Italian
restaurants in Cleveland. From 1940 to
1956 the little diner added space in stages until it had four dining rooms, a
lounge bar and a state of the art kitchen, the largest in Cleveland.
Here is a picture of Artuto and his three sons in the new state of the art kitchen at Rondini's Restaurant. From left to right they are Leo, Russel, Artuto and John Rondini.
My
friend, Arthur, joined the business in 1950, when he and I were both 10 years
old. That was the beginning of Arthur’s
career. While I was playing baseball,
Arthur was working with his grandfather
before and after school and, of course, all summer. Arthur told me the
following about his early days in the restaurant. “Daily we would cook 50
gallons of Rondini's meat sauce, 20
gallons of marinara, 120 lbs. of spaghetti, 120 lbs. of meatballs, 40 lbs. of
mushrooms, and 40 lbs. of Italian sausage. We also made homemade ravioli (meat
& cheese).”
Arthur and I graduated from
Shaw High School in 1958. At that time I
didn’t have a clear idea of what I wanted to do in my life. Arthur, on the other hand, had begun his
career eight years earlier in his family’s Restaurant. He went to John Carroll University, where he
learned about the business side of running a restaurant.
Arthur helped out at
Rondini’s, when he wasn’t away at college, until his father, Leo, died in 1962
at the age of 49. By that time Rondini’s
had reached its peak of growth and success and Arthur’s Uncles continued to run
it. In 1969 tragedy struck in the form
of a fire. The restaurant was a total
loss. At that time there was some
discussion about how to continue. The
Uncles had the option of using the insurance money to rebuild the restaurant in
its former place or move to another location. It was decided to rebuild at Euclid and
Coit. As happens in these cases, the
building cost more to replace than the insurance settlement. In spite of that the Uncles were able to
reopen in a new building. The restaurant
survived for a while but by about 1980 the business had become unsuccessful and
Rondini’s was no more. The building still
stands as Tucker’s Casino, which recently celebrated 40 years in that location.
ARTHUR RONDINI EXECUTIVE CHEF
Arthur’s amazing career was
just beginning as Rondini’s was in its decline.
He knew exactly what he wanted to do and set out to accomplish it. His first job after leaving Rondini’s was at
the Sommerset Hotel in Shaker Heights where he was an apprentice chef. His boss there was the manager, Billy
Wineberg. Billy left the Sommerset when
he was selected as the manager of the new Caesars’ Palace Casino in Las
Vegas. Billy offered to take Arthur with
him. After talking it over with his
wife, Arthur decided to turn down that opportunity and stay in Cleveland.
Arthur had the idea that he
would get the experience he needed working for Country Clubs. He explained to me that it was hard to break
in to those organizations. The club
managers hired a chef, who brought in his full team of employees. When a chef left he usually took all the
staff with him. When Arthur approached
the chef at the Shaker Heights Country Club, he was told that there were no
positions available. Not to be deterred,
Arthur proposed that he would work on Sundays free just to get the
experience. On the third Sunday the chef
came to Arthur with an envelope containing a check. “I thought I was doing this for free,” Arthur
told the chef. The chef responded that
he had been impressed by the fact that Arthur worked harder and got more done
than most of his regular employees.
After working for several
country clubs, Arthur decided he was ready to become a chef himself. He applied to the Blue Grass Hotel for their
open position for an Executive Chef. The
manager asked him how much experience he had.
Arthur responded, “14 years”.
“How could you have that much experience? You are only 24 years old”,
the manager said. Arthur then explained
about working at the family restaurant since he was ten. Well, he got the job
and became an Executive Chef at the age of 24.
He was at the Blue Grass for 8 years and the manager said that he hired
him just to see if it was true that he had 14 years of experience.
Arthur’s next big restaurant
experience was at the Tangier Restaurant in Akron. This was a big and successful venue featuring
dining, catering, weddings, banquets, and entertainment. As Executive Chef, Arthur was responsible for
all the food services. This seems like a
lot of responsibility and it was.
However, Arthur told me that in some ways it was easier than some of his
country club jobs. At the Tangier he had
six assistants, who were responsible for different aspects of the work. At other jobs he would directly manage over
30 people.
After leaving the Tangier,
Arthur worked as Executive Chef for several country clubs in the Akron/Canton
area and as a consultant to others. He
is 80 years old now and ostensibly retired.
However people still come to him for advice and help from time to
time. He lives in the Canton area with
his wife of 60 years, Carol. His long
and successful career in the food service business is a tribute to his family
and the family business, Rondini’s Italian Restaurant in East Cleveland, Ohio.
Epilogue
I wrote this essay in 2020. It was a great experience working with my friend Art Rondini and I learned a great deal about the restaurant, which was so important to me and others who grew up in East Cleveland back in the 1940s and 1950s. More importantly I was able to write about Art's life and great career as an Executive Chef.
Sadly I learned that Arthur Rondini has passed away since the above essay was written. That fact makes it all the more satisfying that I was able to capture this great and important life story. Many of you have responded to this essay and your comments also are a testimony to Art and his family. RIP.
