Katarina Railko is our Hospitality expert, who refined her skills in the travel and tourism industry. She is also a key voice in entertainment and events, with an affinity for expos and conferences. Today, we discuss the recent closure of Ferdinando’s Focacceria, a beloved restaurant in NYC, and the factors behind its closing after 121 years.
What led you to decide to close Ferdinando’s Focacceria after 121 years of business? Was it a difficult decision for you? Did any specific events or issues prompt the closure?My age and physical health were the primary reasons. I’m 75 and can’t stand for 12 hours a day like I used to. It’s been a tough decision as this place has been my life, but health issues made it necessary. A recent month-long break from overseeing the restaurant due to back problems also prompted the final decision.
You mentioned your age and physical health as reasons for closing the restaurant. How have your health challenges impacted your ability to run the restaurant? Have you been considering this decision for some time?My back problems and inability to stand for long hours have made it impossible to manage daily operations. Yes, I have been considering this decision for some time, especially after recognizing that I can’t keep up with the demands of running the restaurant.
The coronavirus pandemic affected many businesses, including your own. How did the pandemic change your customers’ dining habits? What specific challenges did Ferdinando’s face during and after the pandemic?The pandemic permanently shifted customers’ dining habits to eating out less. Ferdinando’s never fully recovered, and our bottom line was hurt. We faced reduced customer traffic and a shift to takeout, which wasn’t enough to keep us afloat.
You have been running the restaurant since 1975. What are some of your fondest memories from your time at Ferdinando’s? Are there any particular highlights or milestones you are especially proud of?Some of my fondest memories include interacting with our regulars and welcoming high-profile clients. One highlight was when Martin Scorsese used Ferdinando’s for a scene in “The Departed.” I’m also proud of never missing a sick day in the 52 years I ran the place.
Ferdinando’s Focacceria has served many high-profile clients. Do you have any memorable stories or experiences with famous guests? How did you manage to attract such a diverse array of clientele?We’ve had memorable experiences with clients like Leonardo DiCaprio and various NYC mayors. Our authentic Sicilian food and the family atmosphere we’ve cultivated helped attract a diverse clientele.
What has been the community’s reaction to the closure of Ferdinando’s? Have you received a lot of support from regular customers? What stories or memories have patrons shared with you since the announcement?The community’s reaction has been very supportive. Regular customers are saddened and have shared many touching stories and memories, reflecting on how the restaurant has been a significant part of their lives.
You mentioned that there is no direct family heir to take over the restaurant. Was there ever an attempt to pass the business down to another family member? What qualities do you believe a successor should have to continue the tradition?There was an attempt, but no one in the family was willing or able to take over. A successor should have a passion for Sicilian cuisine and a dedication to maintaining the restaurant’s traditions and community ties.
There is potential for Ferdinando’s to reopen with a new owner. What kind of person or entity would you like to see take over the restaurant? Are there any specific traditions or practices you hope will be preserved by the new owner?I hope to see someone who values our heritage and is dedicated to upholding our traditions. They should preserve our authentic recipes and the family atmosphere that has made Ferdinando’s special.
How do you plan to spend your time now that you have retired from running the restaurant? Do you have any personal projects or hobbies you want to pursue? Will you remain involved with the restaurant in any capacity if it reopens?I plan to relax and spend more time with my family. I might also pursue some hobbies that I couldn’t while running the restaurant. If Ferdinando’s reopens, I’d be happy to provide guidance and support to the new owner.
You mentioned fielding inquiries from potential new owners. Have you had serious discussions with any of these interested parties yet? What criteria are important to you in selecting a new owner for Ferdinando’s?Yes, I’ve had serious discussions with a few interested parties, including a Brooklyn pizzeria owner and a Michelin-rated chef. The most important criteria are a commitment to preserving our traditions and ensuring the quality of food and service remains high.
Many regular customers view Ferdinando’s as a significant part of their lives. What is your forecast for Ferdinando’s future?I’m optimistic that Ferdinando’s will have a future with the right owner who values our history and community. This place has meant so much to so many people, and my hope is it will continue to be a beloved spot in the neighborhood for years to come.
