In anticipation of their grand opening in July, the new Wimberley restaurant, Gennaro’s Ristorante Italiano and Pizzeria, invited local dignitaries to a dinner last week at their new location at 13900 RR 12. City leaders, first responders, school authorities and those in public service were the guests of owners Gennaro and Elsa DiMeo and Dean, who goes by Dino, and Teresa Taccogna.
For enthusiasts of elevated Italian cuisine in the area, diners may be familiar with Gennaro’s Trattoria on Startz Rd. in Canyon Lake. Owners Gennaro and Elsa have partnered with
Dino and Teresa to bring Gennaro’s Wimberley incarnation to the former Wimberley Supper Club and Hildee’s on the Square.
When asked if the two were related by blood, Dino said, “We’re two Italian guys who happened to marry two Texas ladies. Elsa, Gennaro’s wife, is an aunt to my wife, Teresa.”
Evidence of their familial relationship can be seen on a wall of portraits in the restaurant’s entryway.
Both men immigrated to the U.S. with their families as young people. Gennaro hailed from Naples and eventually settled in Connecticut, and Dino, from the Puglia region, put down roots in Chicago. For many years Gennaro owned restaurants along the east coast before “retiring” and making his way to Texas, where he decided 15 years ago to “open a little restaurant to get busy up there in Canyon Lake.” Elsa and Teresa, who grew up in the Houston area, also had families involved in the food and restaurant business.
After nearly 40 years in Chicago’s IT world, Dino retired and before long, the two families began talking about opening a Gennaro’s in Wimberley.
When asked what the appeal was for such a demanding enterprise, Dino said, “‘Che mangia bene, vive bene,’ or ‘he who eats well, lives well.’ In the Italian community, people gather around the table where they’ll eat and drink for 2, 3, or 4 hours. It's how we spend quality time with each other. So, food is very important to us. I think it's in our blood to carry on that tradition.”
"Growing up as a DiMeo, my mother taught me the importance of family, respect, courage and most importantly, food," Gennaro said.
To realize their vision, the two families made important changes to the building and property which they purchased. In the entry area a window and a dessert case was installed behind which a kitchen addition was built to accommodate a double La Bestia pizza oven. Painted a specialty Ferrari Red color, it took a long six months to arrive. Front bathrooms were moved to the interior, and to the two back dining rooms, windows were added and acoustic improvements were made. In the outdoor dining area, the stone patio underfoot was expanded to allow for easier walking and the fountain was restored and the existing firepit was retained. Building and renovation plans worked around the trunk and limbs of the heritage 400–year old live oak that towers over the building and patio. Entry and exit of the restaurant’s parking area was configured to allow cars to enter on RR 12 and exit on Old Kyle Road. With the help of architect Mandy Perez and construction by Nathan Sloan of Percheron Construction, the overall footprint was increased by 20 percent.
While the owners tinkered with the idea of changing the menu to distinguish between the two restaurants, they settled on what they knew best. While the change wasn’t holistic, “we introduced some things from the Puglia region where I’m from,” said Dino. In addition to a full menu of appetizers, salads, pastas, entrees and pizza, daily specials with an emphasis on seafood, such as Scottish salmon, sea bass, trout and halibut, will be offered along with a featured protein and a different pasta every day. They’ll serve hand-tossed Pizza Romania, made with a lighter, airy flour that is easier to digest. Their expansive drink menu includes hand-picked wines, beer and cocktails.
To that end, the restaurant has been training kitchen and wait staff for the last six weeks “to make sure that the servers and the back of the house can do what we want to deliver. We've been so lucky to find really good, qualified chefs. Our executive chef, Luis, has been with Gennaro for 28 years. Combined, our chefs have 45 years of experience,” said Dino.
While the restaurant is not officially open, guests might be able to enjoy Gennaro’s before the grand opening. “If you see cars in the parking lot and the parking lot is not blocked, I think you can assume that we're open,” Dino said.
“A restaurant is hard work, but I'm so satisfied when people say, 'Oh my god, it was so great. We'll be back and we'll tell our friends.’ Nothing makes me feel better than real honest praise,” said Dino at the end of the evening.
“For Italians, there's so much passion in our cooking. When you tell us that the food tastes good, a proud feeling comes to us.”
