our story

Salvatore’s Restaurants was created by Sal Lupoli, known for his Sal’s Pizza empire, and is the result of Sal’s and his undying passion for high quality, authentic cuisine at an unbeatable value. Unlike the pizza stores, Salvatore’s is a full service restaurant complete with private dining rooms, full bar and a warm ambience reminiscent of the Lupoli family’s Italian roots. In October 2015 Salvatore Lupoli announced that he was transferring ownership of each of his Salvatore’s Italian Restaurants and selling to several key managers. Peter Ackerman a Chelmsford native took ownership of the two downtown Boston locations. Kevin Branco, of Lowell, took over the Andover Salvatore’s. Denise Baker, of Wilmington, now owns the Medford location. And Michael Agricola, of South Boston, took over the Lawrence restaurant.

Salvatore’s believes when you come dine with us, you become part of our family. Our commitment to each of our family members and making every experience memorable is our sole desire. With 5 locations in and around Boston, Salvatore’s is the destination for the best Italian food outside the North End.

the restaurant
management team

Our restaurant management team brings the best practices of world-acclaimed restaurants for which they’ve worked to lead our team. Critical to our success, our corporate and store-level managers are committed to making each diner’s experience memorable while making Salvatore’s an employer of choice within the restaurant/hospitality industry.

meet our culinary team

We are fortunate to have a culinary team as passionate about their work as they are experienced and professionally trained. Each team member brings a wealth of knowledge to your meal. Their professional experiences are broad and include restaurants, country clubs, and top hotels and resorts throughout the US. Each location has a seasoned executive chef, sous chef and staff chefs.

an expert bar staff

We are fortunate to have a culinary team as passionate about their work as they are experienced and professionally trained. Each team member brings a wealth of knowledge to your meal. Their professional experiences are broad and include restaurants, country clubs, and top hotels and resorts throughout the US. Each location has a seasoned executive chef, sous chef and staff chefs.