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Show Pasta Urge Satisfied All of the sauces used at "The Spaghetteri" are original or-iginal recipes created by the three partners-hot exactly handed down through the families for generations, but just the same "original". The partners in "The night killingand feel that witli hard work and a little time it will go." Spaghetteri" have a strong business attitude. "We are not looking to make anover- The new restaurant will be open from 6 to 10 daily, except Tuesdays, and will feature a salad bar, beer and set-ups. "The Spaghetteri" hopes to have wine available avail-able in the near future. Park City spaghetti fiends will shortly be able to satisfy satis-fy their pasta crazed pal-lats pal-lats with nine varieties of spaghetti when Park City's newest restaurant, "The Spaghetteri opens on July 3. The "stringy" establishment establish-ment is owned and operated by Bob Sfewart, Kathryn White and Mike Stewart, all hailing from Park City. The idea of the spaghetteri was originated by MikeStew-art, MikeStew-art, who after surveying the Park City restaurant market for three years, decided there was a viable market for a restaurant which served serv-ed only spaghetti. When the "Sourdough Bakery" building build-ing came up for rent, Mike with the advice of brother Bob and friend Kathryn took the meat sauce by the horns and "The Spaghetteri" was born. Since Stewart and White are not the most Italian names, it seems reasonable that the trio does not plan to serve only the traditional Italian spaghetti. Fear not bambinos, they do plan to serve at least two Italian varieties. The majority of the sauces, however, will be French, German and American. Am-erican. "We decided to purposely pur-posely keep away from the normal Italian spaghetti," said Bob, "primarily because be-cause everybody serves Italian Ital-ian spaghetti, but how many have tried a German version?" |