Unique restaurant concept opens downtown

A unique restaurant concept operating four weekend evenings a month and serving exclusively six-course meals opens for business this weekend in downtown Springfield.

Sorella’s Table, 322 S. Campbell Ave., held an invitation-only soft opening last weekend, said Mary Guccione, who owns and operates the business with her husband, Doug.

The Gucciones have about 10 years of experience running Guccione’s Italian Cafe in Joplin until 1999, when they relocated to Springfield. With the new concept, the couple can maintain their day jobs – Mary as director of marketing and communications for TF Forming Systems and Doug as a sales representative for U.S. Foods.

Building on the Italian family theme – sorella is loosely translated as sister in Italian – Mary Guccione said Sorella’s Table is designed to bring together friends and family for an extended evening around the dining table. They were introduced to the concept this summer in Philadelphia.

“We fell in love with the simplicity combined with the elegance,” she said. “We realized during the meal that we weren’t worried about what we were going to eat, we were just enjoying whatever was brought to us. We were really enjoying and concentrating on the people we were with and the conversation we were having.”

The couple spent a few months in research and a minimal startup investment of $4,000 for an eclectic mix of dishes and furniture, and some food supply.

Sorella’s Table is open Friday and Saturday nights the first and third weekends of each month. Guccione said reservations are required, and the six-course meal cost is $40 per person for the set menu each weekend. She said Sorella’s Table is partnering with WineStyles for wine pairings on a separate menu.

Guccione said they lease the 32-seat space near Walnut Street and Campbell Avenue from Shawn Gott, who rents it out for events when Sorella’s Table is not serving guests. Aside from the co-owners, Guccione said three of their children and her mother-in-law serve as staff members.

As the family turns out the lights each weekend, they pack up the tables, chairs and place settings until the next dinner date.

“This is very different,” she said, “with the renting and moving in and moving out, the reservation only, and the six courses and set menu. You just show up. We’re really kind of pushing the envelope here.”