The St. Rita a labour of love
Amadeo Ifelice, the young owner of The St. Rita restaurant
The St. Rita is known for its cozy vibe and delicious pasta and pizza.
Photos: Jessie-Lee Wallace
The St. Rita a labour of love
By Jessie-Lee Wallace
In the heart of our community lies a pizza-scented gem, The St. Rita, a quaint restaurant at 753 Bank Street that has become a warm gathering spot for locals.
It serves homemade, unfussy Italian classics like Margarita pizzas, from which the restaurant borrows its name.
This culinary haven is the brainchild of 24-year-old Amadeo Ifelice, a passionate, independent owner who has poured his heart and soul into every aspect of his venture.
“We just celebrated our second anniversary on January 4, and it’s been a whirlwind journey,” he says with pride. “In the early days, it felt like we were just getting started. Now, it feels like we’ve settled into our own rhythm.”
The cozy restaurant is a real labour of love. In fact, along with his buddy, the young owner renovated the restaurant himself on a slim budget and even found décor on Facebook marketplace.
Its primarily dark wood and forest-green-accented 25-seat interior is warm and inviting. The “heart” of the place is an open-plan brick wood-fire pizza oven.
Ifelice, who has been immersed in the culinary world since he was just 12 years old, brings a wealth of experience to his restaurant. By the age of 19, he had served as the kitchen manager of his family restaurant until he seized the opportunity to launch his own venture.
“It kind of runs in the family,” he says. “This has been something that I’ve been laser-focused on having for a long time, believe it or not, since elementary school. My Nana (grandmother) moved here from Italy; she opened up a little deli corner store.
“Then my dad opened up our family restaurant with his cousin in 1997. It’s still open today and called Johnny Farina on Elgin Street. So, I guess you could say it’s in the blood. For Better or worse, we’re kitchen people.”
Most 24-year-olds are not looking to own a restaurant but it is exactly where Ifelice wants to be.
“Being an entrepreneur gives you a lot of freedom, but there are also challenges. I work every day, but I don’t get tired. A strong work ethic has been ingrained in me since I was a kid. You have to work for it. Right now, I have zero social life because of the long hours, but I wouldn’t change a thing.”
Ifelice’s team is equally committed, showcasing dedication not often seen in the service industry. His grandmother also makes the pasta fresh daily.
What are other standout menu items?
Their top seller is the pappardelle (similar to fettuccine) ragu. “It melts like butter in your mouth” adds Ifelice with a smile. Their best-selling pizza, besides their margarita, is their diavolo pizza. It’s a whipped ricotta base, green onions, spicy soppressata, and cheese.
Their extra unique condiment? Their house-made spicy honey.
More importantly, what is Ifelice’s personal favourite in terms of dishes?
“Purely for nostalgia, because again, my nana makes all the pasta, is the gnocchi with rose sauce. It’s heaven.”
Ifelice chose the Glebe for his first business once the former Anthony’s Pizza’s lease was up. He also gets to walk to work from his apartment on Elgin Street.
“The neighbourhood is lovely, welcoming, kind and relaxed,” he describes. Ifelice thinks his restaurant fits seamlessly into the fabric of the community.
He’s optimistic for the future despite inflation and supply chain problems in the last couple of years. “Business can be tough, but we are still here. It’s not about making millions; it’s about creating a space where people feel welcomed and appreciated,” he emphasizes.
What is he looking forward to over the next year?
“Valentine’s Day. We have a special menu, and we are almost full. Warmer days are ahead so we can roll up our doors and let the breeze in. I can’t wait for that and the Great Glebe Garage Sale. Ifelice will also be adding new items to the menu in the spring. He doesn’t want to spoil the surprise yet. “The new dishes and drinks will be really good!”
It’s clear that Ifelice’s culinary journey is just beginning, and we can’t wait to see where it leads. Whether you’re a long-time resident or a first-time visitor, support a local business and be sure to experience this special St. Rita warmth and flavour.
Jessie-Lee Wallace is a writer, non-profit leader and volunteer who believes in the strength of local community. She calls the Glebe Annex home.