From staff reports

To celebrate 20 years in business, Spezia is creating “throwback” menus every month, putting its favorite dishes from the past on the dining table.

The staff dug through filing cabinets to find the recipes and started serving the special menu items in April, said Tyler Johnson, dining room manager.

Honey pepper pork loin with roasted vegetables

May’s menu features Prince Edward Island mussels in a white wine citrus sauce, Mediterranean eggplant pizza, pappardelle portobello and shrimp fra diavolo pasta dishes, honey pepper pork loin and roasted apple bread pudding.

“A lot of customers commented on how they remember the items and were excited they tasted the same as they remembered,” Johnson said.

Some of the dishes coming up on June’s menu are the gamberoni capannelli, Lombardi French dip and the prosciutto, pea and arugula pizza.

The monthly menus will run through at least mid-August when Spezia’s annual star of the show, Tomato Fest, reappears. Michael Samp, director of business operations, said it’s possible the restaurant will keep bringing back special dishes throughout the year.

“We’re trying to celebrate the long history and culinary experience of Spezia,” Samp said.

Pappardelle portobello

Spezia started in 1997 at Park Ridge Galleria at 26^th Street and Western Avenue, where Grille26 is now, and moved to Beakon Centre at 57^th Street and Louise Avenue seven years ago. It’s owned by TNT Hospitality Group, which includes Spezia co-founder Dave Thompson and his nephew Rick Thompson, both of whom have extensive experience as chefs. The restaurant group owns Spezia in Omaha, Bracco World Café & Island Bar and Starz in Sioux Falls, and Bracco, Waters Edge American Grille, Blue Water Flatbread Pizza Co. and a wedding and event center at Okoboji in Iowa.

Hours at Spezia are 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday and 10 a.m. to 9 p.m. Sunday. It’s at 4801 S. Louise Ave.

Johnson said some of the April throwback dishes were so popular that customers are still asking for them.

“Some of them we can still make if we have the items,” he said.