Jersey Shore Magazine

Jersey shore PROFILE JOE LEONE'S ITALIAN SPECIALTIES, continued from page 51 sideburns, he appears taller than his claim that he is just five-feet, six-inches tall on his best day. He is eloquent, self-deprecating, and comfortable in his skin. He is single but in a long-term relationship. When business slows down in the winter, he gets to enjoy being a snowboarding enthusiast. Describing how their partnership works, Hilla said, "We both have the same focus, but we may see different ways to get to the same point." Somehow it works, in no small part due to long periods of concentrated effort. The first three years he was in business, Hilla did not take a day off and didn't get weary because the growth of the enterprise was tangible. They both put in ninety-hour weeks. A devout Roman Catholic and daily parishioner, Introna candidly admitted dips and swings in business and that he stepped "off the path" of the Faith he had been raised to follow. Introna said there have been dark times along the way and confessed he had negative influences. He said he was self-absorbed but "edited those distractions" from his life and returned steadfast to his Faith. The partners opened a second location, Joe Leone's Gastronomia, on June 8, 2008 at 527 Washington Boulevard in Sea Girt, a snug threetable neighborhood shop that features take-out soup, sandwiches, salads, and other specialties. On June 2, 2012, Joe Leone's Italian Specialties opened its new store on Route 35 South in Point Pleasant Beach, one block south of Arnold Avenue. This magnificent new building was a dream come true for Introna and Hilla. It features Tuscan and Molfetta design elements including Italian terra cotta tile roofs, green awnings, graceful arches, and column motifs. They wanted it look as though it had been transported from Italy. Their bakery and administrative offices are on the same block and face the large-scale catering kitchens in the building across the street. Their operations today, right down to their deli counter, reflect how they think of their patrons as guests. Whereas delicatessens routinely have numbered tickets to determine sequence of service, Joe Leone's has j e r s e y s h o r e • F a l l / H o l i d a y 2 0 1 3 Whereas delicatessens routinely have numbered tickets to determine sequence of service, Joe Leone's has large laminated cards with the alphabet, featuring an Italian word or phrase such as "A" for "Asiago" along with pronunciation and a definition or characteristic. It was Introna's idea: "I didn't want my guests to feel that they were just a number." 52 large laminated cards with the alphabet, featuring an Italian word or phrase such as "A" for "Asiago" along with pronunciation and a definition or characteristic. It was Introna's idea: "I didn't want my guests to feel that they were just a number." He elaborated, mentioning this establishes order, and patrons experience the names and correct pronunciation, while learning a little about the richness of Italian language and culture. When I spoke with Jennifer, she described how her brother and Joe—arguably the two men she knows best—work together. "They are a perfect complement and support each other in a perfect fit" of talents and abilities. Introna recognizes the remarkable satisfaction they have provided each other as their families have melded together. "I hope I can grow old with John," he adds with affection. u Editor's Note: Maria Catherine Introna was born September 13, 2013. For more information about the foods and catering services available at Joe Leone's Italian Specialties, visit www.JoeLeones.com or call (732) 701-0001.

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