"Other than Totaro's, we're the only fine-dining restaurant in Conshohocken," said Mike Spampinato, noting that some of the other area establishments do not have liquor licenses.
"When I went to get our liquor license, there were certain things I thought about. After 5 p.m., parking is not really a problem here since we have a lot across the street. Plus, if people party too hard, we don't want them driving. So for anyone who lives in Conshohocken or West Conshohocken, we will come to their home, pick them up and take them home," an idea Spampinato believes will please the community and provide safety.
That may be the biggest treat that Spamps will provide for customers. Perhaps the idea came from Mike Spampinato's 20 years of experience running the main dining room at Plymouth Country Club from 1986 to 2006.
Prior to that, he and his family resided in Pittsburgh where he worked for Sheraton Hotels for 13 years, opening the hotel chain's food and beverage areas in western Pennsylvania.
Marcie Spampinato is a Penn State University graduate with a degree in hotel and restaurant management, she earned in 2004. She wanted to start a restaurant, so Dad jumped in to help steer the ship.
Mike Spampinato's wife, Wendy, who has an interior design store at 812 Fayette Street (W.S. Interiors), did the interior design work for the restaurant.
Mike and Wendy Spampinato's other daughters also are involved with the business. Carie Spampinato, a teacher at Colonial Middle School, works part time at the restaurant bar tending and serving as a waitress.
Joanie Spampinato, who is a teacher in New Jersey, helps Spamps by maintaining its Web site.
Spamps large bar area is not to be overshadowed by the dining experience the owners and staff know will take off. Mike Spampinato planned this one out logistically based on the influx of "30-somethings" to the area and the relative proximity Spamps enjoys to the many office buildings across the street.
The raw bar is already a favorite by many. The two like their Sushi bar and have a good feeling that this will cater well to the businessperson on the go.
"I think at lunch, you will have someone come in to have a sushi roll and an iced tea and wind up having him or her bring six or seven back to the office," Mike Spampinato believes.
His idea to put the fried bologna and peppers dish on the lunch menu did not go over well with his daughter, who is the restaurant's vice president, but it was a hot sell in its first week.
The crab cake sandwich that Spamps serves is in a class all by itself. Mike Spampinato believes it is the best he has ever tasted.
"It's my mother-in-law's (Margie Magee) secret recipe," he said. "There's no filler. It is just jumbo lump crabmeat. It sells for $25 and comes with slow roasted plum tomatoes and rice pilaf.
The open-faced slow roast prime rib sandwich is becoming an overnight sensation as well. He credits this with cooking the prime rib on an "altosham-style."
"Many places cook prime rib for two-and-a-half days at 350 degrees. We cook ours for six days at 220 degrees, which keeps the juices in and makes it tender and tasty," he said.
The raw bar may have something healthy for everyone in store. "The shrimp cocktail here is bigger than anyplace I have ever seen," admitted Marcie Spampinato, saying it is an open bar with different oysters and clams.
"All day we have spicy crab soup that is really spicy and is made from a secret recipe," Marcie added. "Our red crab soup," said Mike Spampinato, "everybody has been raving about that."
As day moves into night, the two see the martini bar taking off with a quiet, homey atmosphere that lends itself to dinner.
Here, the two have spared little, if any, expense.
Soups starters and salads start off one's meal from the restaurant that has labeled itself a steak, seafood and sushi establishment.
Thirteen entrees comprise the "Main Course From The Land" option while 11 entrees come from the "From The Sea" menu.
One can go all-out for the 24-ounce porterhouse steak ($40) or keep it less expensive with the herb roasted chicken meal for ($17). The herb roasted chicken meal is European cut chicken marinated in a flavorful blend of herbs and spices. All "from the land" entrees are served with slow roasted plum tomatoes and a choice of baked potato or garlic mashed potatoes.
Other entrees include filet mignon, New York Strip Steak, duck breast and Veal Oscar along with a seven other offerings.
The broiled seafood combo ($36) is described as a "wonderful selection of shrimp, scallops, lobster tail, clams, mussels and crab imperial." Linguini with mussels and clams is at the other side of the price spectrum ($17). This is Vinny Londino's secret recipe where one can choose between spicy marinara or garlic white wine sauce. The "from the sea" items come with side dishes with offerings such as stuffed shrimp, tilapia surf and turf and lobster tail available. A children's menu is available as well.
One should not overlook the restaurant's sprawling array of wines that have white, red, sparkling and house selections included. Sake is offered, too.
The Spampinatos believe they have something unique here and a successful autumn season will help them gain direction.
"We're not trying to compete," said Mike Spampinato. "The more restaurants, the better."
But as he said, the goal is simple: "To fill it up" - each night, with delighted customers.
For more information, call 610-825-4155 or visit www.spampsrestaurant.com.
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