Founded in 1948, Joe Tecce's Restaurant, located in Boston's North End, has been serving traditional Neapolitan Italian food for over 50 years. This family-owned operation and Boston landmark offers classic Italian food with a European flair.

Joe Tecce's Restaurant did not come about overnight. Back in the 1940's, Joe Tecce started out by selling fruit on Salem Street in the North End. Soon Tecce joined his brother in the pizza business and in 1948 opened a pizza place of his own named Joe Tecce's. The two brothers worked from the hours of 5:00pm until 7:00am.

Robert, Joe Jr., and Sal Tecce

"The restaurant was built over a lifetime," explains owner Salvatore Tecce, who has been a lifelong North End resident and knows how to bring the unique "neighborhood flavor" to the table. "The reputation, the food and the rooms was a way of life for my father, brothers and me. Joe Tecce's is a place where all walks of life gather to dine."

In 1966, the restaurant moved from the corner of Salem and Cross Streets to its present location on North Washington Street, where it has become one of the most popular destination restaurants in the city.

When Joe Tecce retired from the day-to-day operation of the restaurant business, his three sons, Sal, Joseph, and Robert took over and still run the restaurant today. Joseph Tecce is a chef in the restaurant, Robert welcomes guests and handles the finances, and Sal, in his own words, "works on whatever my two brother's don't do."

Salvatore Tecce, co-owner along with his two younger brothers, started side by side with his father. Sal has worked his whole life in the restaurant business, and handles all different aspects of the restaurant business from hiring staff to ordering meats and pastas. During Sal's twenty years at the State House, he remained loyal to his father's business by working weekend at the restaurant.

Joseph Tecce, Jr. has been the chef at Joe Tecce's for over 25 years. His father taught him how to cook in the traditional Italian style with family recipes passed on from generation to generation.

Robert Tecce is the youngest of the three sons. Robert started out in the restaurant business making salads and the antipasti for his father. He now greets his guests, books banquet events, handles the accounting work, and ensures that the restaurant meets the expectations of its diners.