John Mineo’s is a local staple, having served St. Louisans for more than five decades. The beloved restaurant is known for its charming atmosphere and delicious Italian cuisine. Whether you’re stopping by for a casual lunch or celebrating a special occasion, John Mineo’s offers a memorable dining experience. We’re talking to Rick Sparks, who manages the restaurant alongside John Mineo Jr. and Ardian Hoxhaj, about what sets the restaurant apart.
Why John Mineo’s?
I’ve been friends with the family for 40 years. John was having some health issues in 2024. He was having knee surgery, and the healing process took longer than anticipated. He needed help at the restaurant, so I ended up taking over the books and getting it up and running. I was retired, but once I got involved, I was motivated to keep at it. I got my son Ricky involved, and he’s become a big part of the restaurant as well.
John Mineo’s has been around for more than 50 years. What’s the secret?
It comes down to the family recipes. The food is just tremendous. Having been around for 54 years, the restaurant also has ambiance and history built into it. Mineo’s is the place to go to celebrate a special night. With everyone always on the move, it’s nice to take your time and enjoy dinner.
Tell me about the employees.
There’s probably around 140 years experience at Mineo’s. There are guys in the kitchen who have been there for 30 years. I worked there in the ’80s when we were all in our 20s. It really makes it easy when you’ve got so many people who know what’s going on. With a restaurant, you want to take care of guests the best you can. In order for that to happen, a lot of people contribute and help out. I can’t stay enough for the staff.
Other than Italy or St. Louis, where have you found great Italian food?
I remember back when I was traveling for work, Pittsburgh had some really nice family-owned restaurants. I went to school in Providence, Rhode Island, and there were some great Italian places. And you can’t go wrong with Chicago.
What menu item keeps diners coming back?
Tortellini. It’s one of those dishes that is just awesome. After that, I would say our homemade cannelloni.
Who’s the best chef you’ve ever learned from?
John Mineo Sr. He was incredible.
When it comes to restaurants, what’s your biggest no-no?
You can’t judge a book by its cover. With customers, you just never know who’s coming in. You have to treat everybody the same way. If you do that, you’ll never miss.
You’re having one last meal at John Mineo’s. What’s it going to be?
The sea bass with a side of mare e monti pasta.
