Taste of Olean Restaurant Wall of Fame
Four More Additions to the Olean Hospitality Wall of Fame
The Greater Olean Area Chamber of Commerce and its Taste of Olean Event Committee have announced its fifth class of inductees to the Taste of Olean Hospitality Wall of Fame Awards program: Neil and Denis Goodemote; Paul and Mary Psathas; Anthony Zampogna; and James Pappas. The Hospitality Wall of Fame recognizes individuals and/or businesses who have made a significant contribution and given exceptional service to the food service/ hospitality industry in the past and who may continue to do so. All have succeeded in excelling at all the most important elements of a great restaurant - inviting atmosphere, friendly staff and impeccable food in its stylish artistic presentation and its innovative flavor combos.
NEIL and DENIS GOODEMOTE -- May 1965 - The original Beef ‘n’ Barrel opened! Neil and Denis Goodemote, brothers and owners, opened to a crowd. Much interest was generated in this new restaurant, which brought Beef on Wick to the Olean area, by the creative signage out front as the building was renovated and this new restaurant was created. The Olean Times Herald covered the opening with pictures and articles. The line to get into the restaurant started at the front door and wound all the way up to the Olean House. The Beef ‘n’ Barrel soon became a very popular dining spot for many miles around and was frequented by the Bonnies basketball players, including the famous Bob Lanier. Of course, the rest is history.
June 1967 - Neil and Denis purchased Piccioli’s restaurant from Patsy Piccioli, totally remodeled it and later opened it as The Heritage Inne, which became a white tablecloth, fine dining establishment. Later Denis took possession of The Heritage Inne and Neil took possession of the Beef ‘n’ Barrel. Neal ran The Beef ‘n’ Barrel until 1972 at which time he sold it to the present owner, James McAfee.
1973 - Neil leased the Olean House property and completely remodeled and renovated it into a series of individual dining facilities under one roof, which he called The Village Green. The Village Green consisted of the remodeled Coffee Shop, (complete with the cleaned and restored wall mural which depicted life in Olean “back in the day”) which was a popular spot for breakfast, lunch and dinner. They featured specials each day as well as the bottomless cup of coffee, brewed with Artesian well water. The Coffee Shop was a busy place, frequented by many area business people and merchants, back when the Olean uptown area was THE place to shop. In addition, The Village Green had an Italian restaurant called Mama’s Parlour, two remodeled dining rooms called Hoops Retreat (named after Major Hoops, an historical figure in Olean history) and The Courtyard, and The Lounge, which was the remodeled former taproom at the rear of the building.
As you can see, Neil and Denis Goodemote contributed greatly during their time in Olean, by providing quality dining establishments that were extremely popular in their day. Had it not been for their creativity and foresight, The Beef ‘n’ Barrel, which is probably one of the most popular restaurants in the area today, would not exist.
JAMES PAPPAS - James Pappas owned and operated the Texas Hot Restaurant at 263 North Union Street in Olean for approximately thirty years, from the early 1920’s to the 1950’s. The restaurant was located where the present Rite-Aid Drug Store is now located.
The Texas Hot Lunch was opened 24 hours a day and was particularly noted for its famous Texas Hots and sauce. The original recipe was produced by Mr. Pappas, a Greek immigrant who arrived in this country in his teens and who had no developed culinary skills. He often worked eighteen to twenty hours a day to make a success of his business, serving as the chief chef, waiter, and manager. Though his English was not perfect, he strove daily to make his place of business a more perfect one, in which his customers were offered generous portions of quality food, a relaxed atmosphere, and the opportunity for his customers to sit and socialize without being rushed. In spite of the little time he had for himself and his family, he served as an Air Raid Warden, joined a local fraternal organization, and never, ever failed to exercise his precious right to vote.
The Texas Hot closed sometime in the 1950’s due to Mr. Pappas’ health related issues. When he passed away in 1967, countless individuals whom his family did not know, came to the funeral home and told the same story repeated over and over; that Jim Pappas and the Texas Hot had fed half of Olean free during the depression years, and that anyone who had come to the restaurant and couldn’t pay, never left without being fed.
The Texas Hot Lunch was a popular restaurant for people of all levels and ages. Customers usually had to stand in line to get their Texas Hots and businesses often called ahead for as many as 40-50 “hots” to go. Fifty years after the Texas Hot closed, his daughter continues to receive letters from all over the country asking for the sauce recipe and telling her that they have never had any as good as her dad’s.
Jim Pappas was never rich, in terms of dollars and cents. He loved the Olean community, his work, his family, and his adopted country. Each morning, upon arising, his wife, Mary, and daughters, Rose and Betty, would hear him say “God Bless America.” He was a special boss, with loyal workers: two waitresses worked for him the entire duration of his business, as did a baker who made 100 pies daily.
Jim Pappas had a successful business, and though others in his place might have guarded his secret recipe selfishly, he willingly offered it to many others who opened restaurants in the area: Mr. Gust Hastas Of Hastas’ Candy Kitchen in Franklinville, Mr. Jim Rigas and Mr. George Raptis of the Wellsville Texas Hots, and Mr. Mike Psathas of the Olean City Lunch, among others. Mr. Pappas was an individual who had a sense of gratitude for his customers, his community, and his adopted country.
PAUL AND MARY PSATHAS - Michael Psathas, Paul Psathas’ dad, operated the City Lunch bar and restaurant on North Union Street at the site that housed Hasta’s Restaurant. Paul with his wife Mary continued on in restaurant splendor. They had a dining car manufactured in Fairfield, NJ, and shipped to Olean. It opened as Paul’s Diner near the site that today houses Jamestown Community College. The couple also operated the State Diner on West State Street and built a new Paul’s Diner, later changed to Paul’s Steak House on West State Street, too.
Paul’s Steak House, known for exquisite dining, also was known for the fiberglass steer, 17-feet high from hoof to horns, ordered from Venice, CA, placed on the roof! The lounge and five dining rooms seating 700, the business operated, with Mrs. Psathas providing entertainment on the piano and organ and Mr. Psathas on the drums, until it was destroyed by fire January 1976.
ANTHONY ZAMPOGNA - Anthony Zampogna was born in Westline, PA on December 16, 1920 to Italian immigrants Giuseppe and Theresa Costerella Zampogna. He was the 4th of 11 children. When he was a young boy his family moved to Kane, Pa., where his father owned a butcher shop and was an avid gardener. His mother was noted for her cooking and baked goods. Both instilled in him an interest in cooking.
After high school, Anthony worked at the Texas Hot Restaurant in Kane. On August 22, 1942, he married Margaret Perilla. He enlisted in the US Army Air Corps in 1942, where he served as a cook until his promotion to Officers Club Mess Sergeant at the Drew Field Army Air Force Base in Tampa, Florida.
Following his discharge, he returned to Kane, Pa, where Anthony was the manager and cook for the Kane Elks Club. He then became the head chef at the Kane Country Club. In the mid 1950’s he moved to Cleveland, Ohio where he was a sou-chef at the Canterbury Country Club.
In 1959, Anthony was hired as chef for the Franciscan Friary by St. Bonaventure University. In the early 1960’s, he was promoted to Manager of Food Services for the University where he served until his retirement in 1979. At his retirement, he was specially honored by the President and Trustees for his years of service to the Bonaventure community. Among his many achievements were the creation of the St. Bonaventure Rathskeller and the opening of the St. Bonaventure Clubhouse Restaurant. During his tenure at St. Bonaventure, he provided food services for many area civic organization functions. He especially enjoyed sponsoring the Special Olympics Track and Field Day Competitions held on the school campus.
In 1979, he and his son Michael, along with their wives Margaret and Betsy, purchased the Ho-sta-geh Restaurant in Olean where he was manager and chef until his retirement in 1990. Under their ownership the Ho-Sta-Geh was remodeled and updated into one of the premier eating establishments in Western New York. Anthony died at his home in Olean on March 1, 2000.
The winners of the Taste of Olean Hospitality Awards will be recognized during the 21st Annual Taste of Olean, held July 24 at the Cattaraugus County Campus of Jamestown Community College CUTCO Theater, 1:45 PM. Past inductees to the Hospitality Wall of Fame include: Guerino “Butch” Butchello and Chef Anthony Lentola; Chef Pasquale “Patsy” Piccioli; John Sawaya; Sr.; Carl Iseman; Louis and Nancy Giannechini; Lucia “Lou” Bardenett; William “Bill” Augostini; Quinto and Dora Bagazzoli; Nicholas “Nick” Fratarcangelo; Louis Marra; Daniel Fessenden, Robert Styles, Tony Bassano, and Jim McAfee. For more information, please contact the Greater Olean Area Chamber of Commerce at 372-4433 or by email taste@oleanny.com.
GOACC
| Past Hospitality Wall Winners |
