The owner of Pacino’s has quite a story to tell about the name of his new Italian restaurant and its décor.
“It all started years ago at a casino in Vegas, when a guy next to me said, ‘Hey, Al Pacino’s little brother,’” said Frank Spaccarelli, who bears a resemblance to the well-known actor. “I’ve always admired Al Pacino and his movies, and I was looking for a name for my new California restaurant. My own name is too hard to spell,” he said with a laugh.
After 28 years in the restaurant business in California, Frank opened his own Italian restaurant there, and named it Pacino’s Spaghetti Factory. After that, a lot of Pacino-related events started happening. “People would sometimes stop me on the street, and ask me if I was him,” said Frank. Frank met Al Pacino’s cousin, and then, his stepmother, whose autograph he has framed.
So, when Frank and his wife, Alicia, recently moved to Mesa to start their new Italian restaurant, they naturally named it Pacino’s. The walls are covered with Al Pacino movie posters, photographs and other memorabilia. With the comfortable booths and subdued lighting, you might even imagine the Godfather enjoying a plate of pasta in the corner.
But Pacino’s also is a happening place. When you first walk in, you notice a large granite-topped bar with comfortable stools and a visible selection of libations—a perfect place to enjoy the Happy Hour specials from 3 to 6 p.m., Monday through Friday, featuring $3 drafts and Coastal Vines wines, as well as unique appetizers like truffled parmesan and herb french fries with aioli, or the house specialty—meatball sliders.
Pacino’s meatballs are like none you have ever had since grandma’s kitchen. Hefty, two-inch-diameter portions of juicy, seasoned ground veal, pork and beef, pan-seared, smothered in ragu, and garnished with pecorino cheese and arugula, all on a buttery grilled bun.
An open kitchen is the focal point of the room, and is manned by Chef Charles DelliPizzi, who has worked in some of New York’s five-star restaurants. Frank’s cousin, Michael Spaccarelli, is also part of the team.
“We prepare all our dishes a la minute,” said Frank. “So, your selection is always made fresh, just for you.” Pacino’s offers a variety of pastas and pizza. The Italian entrées offer unique and interesting ingredients for lunch and dinner, like pork tenderloin in agro dolce, an Italian sweet and sour sauce, with garlic spinach and creamy polenta. “Everyone’s favorite is our Fra Diavolo,” Frank claimed. It’s linguini with shrimp, mussels and Manila clams in a peppery tomato sauce. Or try some of the homemade gnocchi.
Unique is a funghi pizza with roasted mushrooms, caramelized onions, mascarpone cheese, and arugula with fig balsamic reduction. “This one is a favorite of our special customers Terry and Becky,” said Frank.
Desserts include Gianduja Semifreddo, a white Italian mousse with complements of hazelnut and chocolate, and Lemon Panna Cotta, custard with an amazing raspberry balsamic reduction sauce.
Frank and Alicia are proud to enlist local vendors for their menu items. Breadsmith, next door, supplies hearth-baked breads; olives and extra virgin olive oils come from Queen Creek Olive Ranch and Epicurean Season; Desert Eagle Brewing Company, with Main Street Blonde Ale on tap; and Dolce Vita provides gelato. “We are constantly looking for local suppliers, so we can support the community,” said Alicia.
“Come in,” said Frank. “We welcome you into our famiglia and our hearts. And we have entertainment Thursday, Friday and Saturday nights.”
Pacino’s is located in The Village at Las Sendas, at 2831 N. Power Road. For information or take-out orders, call (480) 985-0114. Hours are 10:30 a.m. to 10 p.m., Monday through Thursday; 10:30 a.m. to whenever, Friday and Saturday; and 11 a.m. to 9 p.m., Sunday.