The Spare Rib Spans Generations in Commack

The Spare Rib owners – Lenny Iacono, Sr. and Mike Mastrantonio – began their business by owning Met supermarkets in Queens. Now, they are serving their third generation of customers – and working on their fourth generation of owners.

A Commack landmark, The Spare Rib, located on Jericho Turnpike at the foot of the Sunken Meadow Parkway, is a place where "everybody knows your name," because they've been serving generations of the same families since 1979.

"We have people that have been coming here for years, where grandparents, kids and grandkids all come in together now," said Iacono. "They get engaged here. They come here after they get married. It's all about family."

When the founders retired, they left the restaurant in the hands of the family's next generation, another 'Lenny and Mike' pairing - Lenny Sr.'s sons.

Lenny, Jr., having been a butcher by trade, oversees the choosing, aging and cutting meats, and the kitchen. Mike works the 'front end' of the restaurant, handling the dining room and the business side.

Among their numerous longtime employees is Freddy Blanco, who has been with the Iacono's for virtually the entire run.

"I started as a dishwasher," he said, "and worked my way up the line in the kitchen until I became a manager in 1990."

Blanco and Iacone have seen a lot over the years, but one situation stands out for both of them. This couple had been coming here for years and became friendly with a particular server.

"This server - his name was Phil - was very outgoing and giving," Iacone said, "even going to their house and helping them out, and he wouldn't accept money for it."

"So, after the husband died, the wife came back one day by herself," said Blanco, "and at the end of her meal left a $15,000 check for Phil, just out of appreciation."

The successful formula that began with Lenny, Sr. and passed down to sons Lenny Jr. and Mike now involves a third generation, as Lenny who joined his father and uncle and now runs the family's second location in Hicksville.

As for the potential of a fourth generation getting involved in the business, Iacono says it's too early to speculate. "They're still babies," he said, noting that his oldest grandson is only 6 years old. "But," he's quick to add, "if they want it... it'll be here."

Check out our latest review of The Spare Rib.