Danny Bologna never had much doubt how he would start his professional career.
Son of successful restaurateurs Joe and Adele Bologna, Danny recently opened his own place, Via Bologna in Independence Township.
‘I’ve always wanted to open an Italian restaurant ? it’s what I do best,? he said. ‘This is a good start. Clarkston is a good community with good clients and good friends.?
Growing up in Lake Orion, Danny spent lots of time at his parents? restaurant, Joe Bologna’s in Sterling Heights.
‘I watched everything, the service, how to make sauces and pasta, how to treat customers, style of service,? said Danny Bologna, 23. ‘They have given me the knowledge and experience to own and operate a restaurant. We dish up pasta, chicken and veal entrees and always have a suburb selection of daily dinner specials.?
He earned degrees in International Business, leadership and marketing, with Johnson & Wales University.
‘I was fortunate to study in Sweden, Spain, Korea, Rhode Island, Colorado,? he said. ‘I’ve been all over Europe, Slovakia, Sicily, Great Britain ? I learn a little in each place.?
He is looking forward to his first Taste of Clarkston, set for Sunday, Sept. 28, on downtown Main Street.
‘I’ll be excited to see everyone,? he said. ‘We’ll feature our specialties, cannoli, Traverse City Chicken, Bolognese Pizza, salads.?
His signature dish is Calamari Mia Modo, calamari rings, breaded, fried with onion and lemon wine sauce, $8. Entrees also include Melanzane Rollentini, breaded eggplant stuffed with ricotta topped with tomato sauce and mozzarella, $7; Traditional Meat Lasagna, $15; and Traverse City Chicken, almond breaded chicken, dried cherries and saut’ed mushrooms in a cherry brandy sauce, $17.
Desserts include cannoli, cream, cinnamon, chocolate filled shells, $2.50, and tiramisu, ladyfingers dipped in espresso brandy smothered in sweet mascarpone cheese, $6.
‘All my sauces and dressings are homemade,? Bologna said. ‘If we don’t make it here, we get it fresh from local markets ? I go to market and handpick pastas and vegetables.?
Zucchini, squash, and tomatoes have come fresh from neighbors? gardens, he said.
‘I want to give everyone a good quality product at a good price, with good service,? he said.
His recipes were handed down through generations of his family, evolved to meet modern health concerns, he said.
‘They are multi-regional, which gives us ample opportunity to mix and match many different flavors and use the freshest seasonal ingredients,? he said.?
‘We also offer a wide array of carryout and catering options.?
Accommodating 50, 44 dining and six at the bar, the restaurant is decorated in Tuscan colors, simple, elegant photos, and plates depicting scenes from Italy on the walls.
Hours are 11 a.m.-10 p.m., Tuesday-Thursday; 11 a.m.-11 p.m., Friday; 4-11 p.m., Saturday; 3-9 p.m., Sunday; closed Monday.
For more information, call Via Bologna, 7071 Dixie Highway, at 248-620-8500.