The addition of great restaurants is crucial to the revitalization of America’s cities. These establishments not only provide a vibrant culinary experience but also contribute to the overall economic growth and cultural development of the cities.
High-quality restaurants attract locals and tourists alike, creating a bustling atmosphere that stimulates the local economy.
Ultimately, the addition of great restaurants serves as a catalyst for urban revitalization, transforming cities into thriving cultural and economic hubs.
Poughkeepsie, NY, a charming city nestled in the heart of New Mid-Hudson Valley, has welcomed a new culinary gem to its vibrant food scene.
Mike Purcell Jr. and Giovanni Ilardi, two seasoned restaurateurs with a passion for creating exceptional dining experiences, have opened the doors of Spettro, a restaurant that promises to captivate the taste buds of locals and visitors alike.
“When Gio approached me about opening a restaurant in Poughkeepsie, I saw it as an incredible opportunity to bring our passion for food to our community,” Purcell explained.
“As the Mid-Hudson area saw an influx of people moving from New York City during Covid, we recognized the perfect timing to open Spettro and cater to the needs of this growing community as the community was craving a fresh and innovative dining option that we are proud to provide.”
The duo has created a name and logo that will surely find its way on to “merch” to build the brand.
The name ‘Spettro’ comes from the British English word, Spector, which means Ghost in Italian. With that, a lovable ghost image appears as part of the logo and adorns the restaurant’s signage and staff apparel.
At the heart of Spettro lies a deep appreciation for great pizza. With its crispy yet chewy crust, tantalizing toppings, and the perfect blend of cheese and sauce, signature pizza is the centerpiece of the new eatery’s menu.
Purcell and Ilardi understood that their attention to detail in advance of last month’s opening were key to crafting consistently perfect pizza.
To accomplish that goal, they built a team of industry professionals to select both the equipment and the highest quality ingredients to create their recipe for success.
“Our partnership with Performance Foodservice has been instrumental in sourcing the highest quality ingredients for our pizzas, enabling us to deliver a consistently remarkable dining experience,” Purcell continued.
“We took our time working closely with Performance Foods to find the perfect ingredients for our signature pizza pies. Patrick Ricci from PFG was able to help us to find a domestically made flour that will give our pies the consistency that is essential.”
The selection of a pizza oven from New York manufacturer Fiero Forni has been a game changer for Spettro. “Peter DeJong took the time to understand our goal to create a crispy yet chewy crust,” Purcell explained.
“Its’ efficient heat distribution and temperature controls allowed us to consistently achieve the ideal cooking conditions, resulting in pizzas that are cooked to perfection every time.”
While pizza may be the star of the show, Spettro offers much more than just a fantastic pie. The restaurant’s menu boasts a range of signature appetizers, including the ever-popular French Onion Soup.
The rich, flavorful broth, topped with a golden layer of melted cheese and served with a crusty baguette, is a true crowd-pleaser.
It is dishes like these that will keep customers coming back for more, eager to explore the tantalizing flavors that Spettro has to offer.
Spettro describes itself as an ‘Italian Gastropub’. With that in addition to pizza, the duo has created a new take on sandwiches.
Panouzzos are basically a pizza sandwich: fresh house made pizza dough, drizzled with extra virgin olive oil and folded to be a vessel for sandwiches.
Chef Eric’s dinner menu features unique pastas and traditional entrees with a twist like Cacio e Pepe with Pink & Black Peppercorns and Bucatini Pistachio Pesto.
Spettro’s drink offerings include curated Italian whites, reds and sparkling that were carefully researched for both taste and price points.
Beverage Manager Amelia Bucher’s approach was to build a cocktail menu that makes each cocktail approachable yet unique.
Location is often a crucial factor in the success of a restaurant, and in this regard, Spettro has hit the jackpot.
Situated in the heart of a bustling college area near Vassar College, the restaurant is perfectly positioned to cater to the bustling faculty student population.
Additionally, the Mid-Hudson Valley has experienced a surge in the migration of young professionals from New York City, seeking a more relaxed and affordable lifestyle without compromising on quality.
These factors, combined with the area’s growing reputation as a culinary destination, ensure a steady stream of patrons eager to indulge in the delectable offerings at Spettro.
One of the key ingredients for success in any restaurant venture is the talent and vision of the chef. In this regard, Spettro has struck gold with the appointment of Eric Walter as their head chef.
Walter, a bright young culinary prodigy, possesses a deep understanding of the art of pizza-making.
His expertise, honed through years of experience and a genuine love for the craft, ensures that every pizza that emerges from Spettro’s kitchen is a true masterpiece.
“Finding Chef Eric to help us create our pizza menu was crucial because we wanted to provide our guests with a unique and exceptional dining experience,” noted Purcell.
With culinary landmarks including the Culinary Institute of America (CIA) and now Poughkeepsie’s Spettro, the Mid-Hudson region’s food has become a culinary destination.
With their passion for great pizza and unwavering commitment to excellence, Mike Purcell and Giovanni Ilardi are set to celebrate resounding success with Spettro.
