Oliver Farms

04/28/2026

Alfonso's Italian Steakhouse
Alfonso's Italian Kitchen & Bakery
Alfonso Contrisciani
Alfonso Contrisciani, CMC

04/07/2026

Roll Baby Roll! Also please give horse haulers the road as well as any other livestock haulers. Be courteous to them and let them roll! 😎
Alfonso Contrisciani, CMC
Alfonso's Italian Steakhouse
Alfonso's Italian Kitchen & Bakery
Alfonso Contrisciani

No one tells you this part…

That cattle hauler blowing your doors off at 2AM…

He ain’t doing it for fun.

That load’s alive…
clock’s ticking…
and stopping too long can cost way more than a ticket ever will.

While everyone else is fighting the 11-hour clock…

he’s fighting heat… stress… and animals that don’t get a reset button.

So yeah… they run different.

Different rules… different pressure… different consequences.

You might think he’s driving crazy…

…but he’s just trying to get there before something in that trailer doesn’t

12/08/2025

Christmas Eve plans anyone? 🎄✨
Alfonso has created a few delightful dinner specials! We are open from 3pm-7pm on Christmas Eve & Closed Christmas Day! Come celebrate the joy of Christmas with us, & bring your family, or friends! 🕯️❤️
Call (740)277-6727, or find us on OpenTable! Our Full Menu plus a Specials Menu will be available! ✨🥂

11/29/2025

07/13/2025

Third night in, first Saturday night and I’m happy with our performance! We’re only running at 50 % capacity in Steakhouse and the Tap Room was slower then usual tonight. The food was very well executed. I hired short order cooks when we open. Charlie Palmer once told me he recruited line cooks from great diners. If a cook can execute eggs extremely well and fast they are prime candidates to train for line work. When I open a restaurant I work the line for the first 3 to 6 months to direct, train and assure my standards are set in stone.

I’m going to turn 66 next week and I can work a line like I did in my twenties and thirties. I’m in my zone when I’m cooking. Like a kid in a candy shop cooking is my medicine. The formula works well for a chef/restaurateur only if one is in tandem with a very strong GM to manage the front of house. I feel more confident opening a facility only if I set all standards and operational processes such as product procurement, storage, prep and managing a la carte services and most important sanitation and end of service shut down and cleaning. I have my opening sous chef from Alfonso’s Italian Grill so im not alone in the training period. I will be moving on when im satisfied with ex*****on and a consistent product is delivered daily. Then an executive chef will take the reigns. Guest comments were off the charts tonight!

Well my cooks are killing it and we are delivering food 8/10. We will be executing 10/10 very shortly.
Alfonso , aka Ohio Ollie