"Given the new configuration and expansion of theproject, the D'Amico & Sons site is now more of adestination and thus much more suitable to a Campiellothan D'Amico & Sons take-out and fastcasual diner," says Richard D'Amico, CEO of the chain. The upscale Italian restaurant, whichcan accommodate 130 people inside and 70 outside, willoccupy about 5,500 sf and bedesigned to have the feel of a Mediterranean villa. It will open in the summer of 2001.
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