OCALA, FL (352today.com) – We’re taking you to Belleview where you’ll get your food passport stamped with the taste of Italy in this week’s edition of 352eats.
So, pack your appetite and let’s head to Pasta Faire on Highway 441.
Vol. 3 – Meet Kathy Funk, Owner of Pasta Faire
You might say Kathy Funk grew up in the restaurant business.
The New York native moved to Florida in 1989. At age 15, she started working in a restaurant in Paddock Mall owned by Paul Dalto.
From there, her career took off. She managed multiple restaurants for Dalto in Gainesville.
“I have been very lucky to have a mentor Paul Dalto to teach me a ton about this business over the years,” said Funk.
|352eats Vol. 2: Smallcakes Ocala promises to make every occasion sweet
In 2000, she moved back to Belleview to manage Pasta Faire.
Eight years later, she purchased the restaurant and a year after that she opened Francesco’s Ristorante, another Italian restaurant just a few miles down 441 in Summerfield.
Dig in:
Whether you’re dining in, taking out, or catering an event, there are no shortage of choices at Pasta Faire.
The selection ranges from classic Italian dishes to wood-burning brick oven pizzas to soups, salads, and sizzling rotisserie chicken that you can see and smell when you walk in the door.
“Our menu has evolved over the last 30 years. That is why it is so big. But every week, Chef Santos comes up with great specials that usually steal the show for the weekend,” said Funk.
Desserts that dreams are made of are prominently displayed as you’re escorted to your seat: Italian wedding cake, cannoli, tiramisu, cheesecake, chocolate tower are all available to satisfy your sweet tooth.
What’s your favorite menu item and why?
Funk: “The Pebble Beach. It’s creamy homemade pesto sauce with shrimp, rotisserie chicken, mushrooms and broccoli over angel hair pasta. It’s been around since day one.”
What do you do better than anyone else?
Funk: “We treat our customers like family. Best pizza deal in Marion County. Best rotisserie chicken around. We have a great catering menu and staff.”
What do you love most about what you do?
Funk: “Being a restaurant where people love to come frequently and see familiar faces of all the staff members. Provide quality made from scratch cuisine and affordable prices.”
A $14 extravaganza menu features entrees ranging from cheese-stuffed shells to grouper piccata and is served with a garden salad or cup of soup. After 6 p.m., the price increases to $16.
What keeps you awake at night?
Funk: “I have been very blessed to have great staff at my restaurants, but certain staffing shortages can make for some sleepless nights. As a restaurants owner right now though a big challenge is being able to make a decent profit without having to raise my prices.”
Funk mentioned rising cost of products, labor and insurance as issues that significantly impact business.
How do you unwind?
Funk: “I enjoy spending time with my stepdaughter, Gracie, and her love for travel softball,” said Funk. “I actually enjoy watching lots of sporting events, even if my own kid is not playing. I have lots of kids in the community I enjoy watching play from high school to tee-ball. I have a passion for supporting our local communities especially through youth sports.”
Final thoughts?
Funk: “Being an independent restaurant is not for everyone. To be successful you have to work very hard,” said Funk. “I have a great managing partner, Brandon Magnuson at Pasta Faire, along with very long-term managers and staff. We could not be successful without any of them.”
Pasta Faire is open for lunch and dinner seven days/week from 11 a.m. to 9 p.m. and until 10 p.m. on Friday and Saturday.
Is there is a restaurant, bistro, bar, brunch or breakfast place you’d like to see featured on 352eats? If so, send us an email and let us know. If you’re the owner or manager of a restaurant, we invite you to tell us your story. Click here to get started.