By Kathy Roberts, L.O. Profile Editor | Photos by Rachel Taylor
Tim Richardson has lived here for eight years, and recently purchased property along Highways 5 and 7 in Greenview with the intent of opening several new businesses. The first of these, Mangia Italian Eatery, opened August 19 and had its grand open- ing October 4. Tim says, “As a kid growing up, my dad was married to a woman who was practically right off the boat one hundred percent Italian. I had five step-siblings who all could put down some food. I have never been much of an eater. So my stepmother would always yell at me, “Tim, MANGIA! MANGIA! EAT! EAT!” It has always stuck in my head. Hence the name of my restaurant.
Tim says he got into the restaurant business because the opportunity presented itself and he couldn’t say no. Now he says it’s “INSANITY!!!” but he wouldn’t have it any other way. The Prohibition era inspired the “vibe” of the restaurant, from the black-and-white pictures to the vintage lighting and Italian music. It all tells a story.
He also is proud to bring high-quality Italian food to the area. He wants customers to be happy and enjoy their experience so they will come back — and so far, everyone seems to be happy at Mangia! The reviews have all been positive. They hear a lot of good things about their pastas. Even people from The Hill in Saint Louis as well as people in Kansas City tell them it’s as good or better than what they can get at home.
Mangia is open for both lunch and dinner, and the “bottle-cap” bar does a brisk happy-hour business. The lunch and dinner menus are the same. Appetizers include Bella bruschetta and wonderful Italian nachos. You can get 12-, 14- or 16-inch pizzas with your choice of toppings, along with Italian beef or meatball sandwiches, and several kinds of pasta. All the food is fresh and cooked to order.
A favorite is Shrimp Scampi (see recipe). Also Saganaki—Greek cheese given a special treatment then served flaming tableside: “OPA!” Flaming cheese!”
Dylan LaRock, born and raised in the Lake area, is the chef at Mangia. Dylan has no formal training, but learned from his dad, the late Frank LaRock, and from other chefs throughout his career. Dylan has been with the restaurant since September.
Mangia’s atmosphere and dress code is casual to business- casual and smoke-free. Outdoor seating is available, weather permitting. They also do catering and are available for private parties. Delivery begins in January if not before; carryout is already available. Like them on Facebook to see their specials and second location, Mangia Express. They also are working with local artists to have wine and art nights. Dates are posted on Facebook. •
1 teaspoon olive oil
Salt and pepper to taste 1 teaspoon minced garlic 1⁄4 cup dry white wine
1 Tablespoon diced tomatoes 1 Tablespoon butter
1 lemon wedge
Cooked pasta of choice
1 pinch of green onions for garnish
Coat pan in olive oil, throw in shrimp, add salt and pepper to taste. Cook shrimp until halfway done. Add garlic and wine. Reduce halfway, add tomatoes, then butter. Stir until mixture has a saucelike consistency. Add your pasta of choice, toss everything together. Plate and add green onion as garnish. Serve with Bruschetta di Caprice.