FSR April 2023

NEXTGEN 25

giore Group. In 2021, Savory Fund invested $20 million in another of the group’s restaurants, Hash Kitchen, a better breakfast and brunch concept with five units at the time of purchase. In both deals, found ers Joey and Cristina Maggiore and business partner Flora Tersigni remain active in guid ing and growing the res taurants; for The Sicilian Butcher specifically, Joey Maggiore and Tersigni serve on the board of directors. “Our partnership with Savory Fund allows us to expand our dreams exponentially by open ing three more locations in Arizona and nearly 20 new units in untapped U.S. markets,” says Mag giore. “The growth plans will bring more conve nient locations to our cus tomers, while honoring my father’s legacy who was an exceptional chef with a devotion for Sicily.” The Sicilian Butch er’s unique differentia tor, Maggiore says, is its aim to stay ahead of the curve with elevated experiences. That also applies to other con cepts within Maggiore Group, which creates one-of-a-kind experi ences to bring back first time customers and con vert them into returning guests, such as a build your-own cannoli bar at The Sicilian Baker, a Bloody Mary bar where guests can custom ize their brunch bever age from start to finish

JOEY MAGGIORE

“WE SHARE OUR PASSION FOR ITALIAN AND SICILIAN FOOD BY UTILIZING OUR GENERATIONAL FAMILY RECIPES TO DELIVER AUTHENTIC, QUALITY SICILIAN-STYLE CUISINE.”

food by utilizing our gen erational family recipes to deliver authentic, qual ity Sicilian-style cuisine made in a from-scratch kitchen and pair the culi nary experience with Ital ian-inspired cocktails and hospitality-driven ser vice,” Maggiore says, “as well as a unique cannoli bar and Italian-style pas ticceria next door at The Sicilian Baker.” In terms of targeted markets, Savory Fund is exploring options in Texas; specifically, Dal las, Houston, and San Antonio, as well as Las Vegas, with a goal of hit ting 20 units in the next four years.

a-kind experiences is a win-win. I have never met someone like him in the industry. I’m honored to partner with him again.” The Sicilian Butcher menu includes the usual suspects (pizza, Chicken Parmigiana, Mozza rella Caprese), but it also serves less common items, like Sicilian-style sandwiches, meat-and cheese boards with brus chetta, and build-your own pasta, featuring eight varieties of hand rolled meatballs, 10 fresh sauces, and nearly a dozen scratch-made pasta bases. “We share our passion for Italian and Sicilian

at Hash Kitchen, and an interactive margarita bar at The Mexicano with over 30 craft toppings. “I have always had a strong affinity to the Ital ian food segment, and it has taken time to find the right concept ready for national expansion. The Sicilian Butcher is the best all-around concept poised for scale,” said Savory Fund managing director Andrew Smith in a statement last fall. “Investing behind Joey’s abilities to create one-of

THE SICILIAN BUTCHER (2)

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