"Given the new configuration and expansion of theproject, theD'Amico & Sons site is now more of adestination and thus muchmore suitable to a Campiellothan D'Amico & Sons take-out andfastcasual diner," says Richard D'Amico, CEO of the chain. Theupscale Italian restaurant, whichcan accommodate 130 people insideand 70 outside, willoccupy about 5,500 sf and bedesigned to havethe feel of a Mediterranean villa. It will open in the summer of2001.

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