Damian Mandola and his wife Trina are the founders of Mandola’s Italian Kitchen, which drew the interest of Paul Avery about two and a half years ago.
The marketplace décor is overseen by Trina. Avery describes it as “a really comfortable environment. It’s got bright colors to it. The music is lively. It’s just a fun, energetic place to be.”
Mandola’s Italian Kitchen was first opened in Austin, Texas, 16 years ago as an upscale fast casual with a market-style, counter-service structure.
The lasagna and chicken parmesan are the best-selling menu items, and Mandola’s tries to keep entrees in the $11-$15 range.
Mandola’s first Florida location is larger than typical units because it serves as a commissary for other stores, especially in the production of desserts like house-made gelato.
