What does it take to become a longstanding restaurant in a city known for its churn-and-burn tendencies? Reputation, history and location are all important factors, but not for all of them.
“We get the wisdom from the generation above us,” David Campisi, the fourth-generation owner of Campisi’s, told the Observer.
“My uncle and aunt utilize what we call ‘true hospitality,’ taking care of our guests first. That’s been kind of our key. We’re not trying to be anybody. We are who we are. We’re a red sauce joint that serves unbelievable food and knows most of our guests who dine in with us.”…