Experience the taste of Italy in Franklin soon
By Sherri Coner // Photography by Angela Jackson
Franklin may not be regionally known as a hotbed for Italian cuisine, but Iozzo’s on Jefferson, a new Italian restaurant set to open before the holidays at 351 East Jefferson Street, is certainly creating an Italian buzz throughout the area.
Iozzo’s on Jefferson was developed with hopes of reflecting the same cultural practices and traditions associated with the original Iozzo’s Garden of Italy, an award-winning, family-owned-and-operated Italian restaurant that was established in Indianapolis in the early 1900s.
The hard-working immigrant behind that successful venture was Santora “Fred” Iozzo. Tragically, a bar brawl and a significant amount of negative press coverage led to the abrupt closing of the establishment, and thus, so ended Iozzo’s American dream.
However, in 2009, Katie Harris, Iozzo’s great granddaughter, honored her family’s legacy by opening Iozzo’s Garden of Italy in an 1880s building on South Meridian Street in Indianapolis, and filled it with family photographs while featuring an authentic Italian menu. She did so with hopes of continuing her great grandfather’s dream, and the public enthusiastically responded. In fact, the restaurant was presented with multiple awards.
Therefore, it’s no surprise that Harris and co-owner, Justin Anderson, worked together to bring a taste of Italy to Franklin. After all, years earlier, they both built many memories of their own on the south side of Indianapolis and in Johnson County. Harris attended Roncalli High School and Anderson is a Franklin College graduate.
In Franklin’s new eatery, guests will be greeted by soft lighting, acid-washed concrete floors and cozy, historical décor, highlighted by walls that include exposed brick. They will also be immediately introduced to “unreasonable hospitality,” according to Anderson, who also serves as Iozzo’s chief hospitality officer.
“We call it upscale dining without being pretentious,” he said.
The tables will be covered with crisp, white tablecloths. Once settled, guests may feel the urge to make a traditional menu selection – lasagna, which they serve with a red or white sauce, and both generously bathed in a mix of five different cheeses.
“But you’ll never order anything else if you order lasagna on your first visit,” Anderson said with a laugh. “So, try something else first.”
Other menu possibilities will include: the meatball martini, served in a martini glass; the short rib ragu, made with tagliatelle pasta; Fischer Farm’s beef short ribs and Parmesan; and the Ricotta Gnocchi, a blend of gorgonzola fondue, grilled filet and roasted mushrooms.
Lamb chops, pork Milanese and ribeye will round out the meat options.
On the seafood side, Iozzo’s menu will feature shrimp scampi, crispy calamari, crab tortellini and Alaskan salmon.
Iozzo’s is also being marketed as perfect spot for lunch options, such as Italian wedding soup, Italian beef parmesan and eggplant parmesan sandwiches, various salads, pepperoni or margherita pizza, and plenty of appetizer choices.
Anderson and Harris agree that their primary goal for Iozzo’s is to provide each guest with a delicious dining experience.
“We serve the best Italian food you’ve ever had,” Anderson said. “Everything is made in-house in our scratch kitchen.”
Kathy Jones, who serves as director of culinary operations, oversees the restaurant’s kitchen.
Along with many appetizer, lunch and entree items on the menu, American and “old world” wines add even more variety to the Iozzo’s experience.
The restaurant’s owners make it a point to emphasize the importance of families sharing Sunday evening meals together.
“The art of eating on Sunday with your family is kind of lost,” Anderson said. “We want to bring that back. We will offer a set price for two entrees, and families can also stuff their own cannoli. Who doesn’t want to stuff a cannoli?”
While studying education at Franklin College, Anderson found work as a server at Applebee’s in Franklin. Very unexpectedly, he fell in love with the hospitality industry.
“My love has always been serving,” he said.
In fact, Anderson was so devoted to his position at Applebee’s that he continued to work there on weekends, even after graduating and accepting an offer to teach fifth-grade math on the west side of Indianapolis.
Twenty-seven years later, Anderson is still teaching fifth-grade math, but when he finishes his classroom responsibilities each week, he somehow finds time to work as a bartender at Harry & Izzy’s in downtown Indianapolis. He has served drinks for more than a decade, and now, he incorporates his bartending skills at Iozzo’s.
“It’s not often that you see a co-owner bartending,” he said with a chuckle. “But I love it. I love to treat people well.”
Fun cocktails, such as “The Jefferson,” named after the Iozzo’s street location or “Jerk Water,” which got its name from the abrupt halt of a train on the nearby railroad track, are also making an exciting impact on guests.
“The intention of this venture was to capture a niche,” Anderson said. “Franklin is untapped territory. There was nothing here with nice, white tablecloths and an Italian menu. There was no place for celebrating an anniversary or birthday. No place for a business meeting.”
Along with four parking spaces behind the building, which are designated as accessible parking only, guests can easily find other parking spaces nearby.
“There are 30 spots across the street and 20 to 25 other spots in front of the college,” Anderson said.
With comfortable seating for 70 to 80 visitors, Harris and Anderson plan to create phase two of Iozzo’s in the building’s upstairs area. The added space will most likely be “a lounge kind of environment for private events,” Anderson said. “We think the upstairs, or the second phase, will seat an additional 30 to 40 guests.”
