Southport Magazine

Local Italian fare hits the spot in Southport

Story By Kass Fincher

Open just under a year, Bambini’s Italian Restaurant already has quite the following. Serving pizza, subs and Italian entrees, the restaurant is definitely a family affair. Owners Kenny and Fonda Williams, along with son Garren, daughter Brayln and son Ansen, literally pour their hearts into the business, with their oft-stated goal of “making memories around the table.”

Kenny learned the business from the ground up, starting at Mario’s Pizza in Charlotte when he was a teenager. Owners John and Martha Fisichello taught him everything he needed to know to run a restaurant. Their Sicilian chef taught him how to make authentic Sicilian recipes.

Though his mentor John wanted him to partner in his restaurants, Kenny chose a different path. He and Fonda moved to Raleigh, where Kenny enrolled in the Wake Forest Baptist Seminary. After graduating, he worked as a youth pastor and associate pastor at various churches in the region.

While working as a minister, Kenny also found himself back in the restaurant business part-time, acting as the maintenance supervisor for a McDonalds franchisee. It was when he broke his back and had three surgeries, that he had to retire at an early age.

Fonda’s parents had a vacation home at Oak Island, so the couple moved here three years ago for Kenny to recuperate. Always finding their way back to ministry and food, they began cooking at churches in the area. They decided to open Bambini’s and put their experience to work.

They viewed the business as a ministry in itself. Not only would they serve great and unique food, they would also approach their employees and customers with the faith they shared. “Our purpose wasn’t to open a restaurant to make a lot of money; our purpose was to minister to our employees and customers,” says Kenny. “As long as the bills get paid, we’re happy.”

With a dozen employees, the Williamses take the time to get to know what their needs are, and work hard to help them make their lives better. “We try to serve the way we want to be served; we try to love the way we want to be loved,” says Fonda. “We don’t always get it right, but we try.”

The Italian word “bambinis” means children, and naming the restaurant this was intentional. Kenny explains. “Our kids are a vital part of the business,” he relates. “It was a retirement project for us but a heritage for them. All the recipes are mine but I’m teaching my son Garren, who is our sous chef. Our daughter Brayln always had a passion for baking; she makes the pastries. It’s hard work, but they grew up listening to us about the restaurant business. They helped with cooking for church – it’s just our life.”

Kenny describes what distinguishes Bambini’s from other restaurants. “Because we’re authentic New York style pizza, I actually import most of my ingredients, even water, from New York,” he says. “We make homemade dough and sauces fresh every day. That’s another thing that sets us apart – the freshest, top quality ingredients. Our cheese is the most expensive, highest grade you can buy. Our goal is to give you the best quality at the most economical price.”

Having gone through some tough times themselves, Kenny and Fonda place much emphasis on value. “We know how expensive it can be for a family of five to eat out,” says Fonda. “We want to be the place where a family like ours can go to eat when the budget is tight.”

Though they say all of their pizzas are popular, they point to the Margherita and the Ellis Island/The Everything pizzas as favorites. People rave about the eggplant parmesan – it’s fresh eggplant, hand-breaded and a homemade marinara sauce that Kenny says is a secret recipe.

The baked ziti ragu di’carne is a specialty. Kenny takes a fresh chuck roast and slow roasts it in “secret ingredients,” then hand pulls it. The meat is then simmered in the marinara sauce on the stove top, cooked to order.

One favorite recipe they brought from their mentors in Charlotte is the broccoli ornamenti – linguini pan-fried with broccoli, garlic and olive oil. They also offer seafood specials “with a nice chef’s touch” on the weekends.

Daughter Brayln makes all the desserts. Fonda describes their popularity. “I’ve had people call and make sure we have the Brooklyn Blackout Cake on hand,” she says. “I’ve even had people order their dessert before their meal to make sure they get a slice.” Kenny describes the cake’s history. “During World War II, there were forced blackouts in Brooklyn so the U-boats off the coast couldn’t attack the Navy yard,” he says. “A smart baker there developed this cake; it’s a very rich dark chocolate that has a chocolate pudding in the middle. It became an overnight sensation; people would go there during the blackout and eat the cake by candlelight. So we brought that here to Southport.”

The couple still cooks for a local church and the restaurant also does benefits to support charities, notably ALS research and St. Jude’s Children’s Hospital. Giving back is part of their mission. But the community has given as well, in support of the family. When they lost their home on Oak Island due to the hurricane and had to live in hotels, many friends and restaurant patrons came forward to help them out.

“We had only been open a month when that happened,” says Fonda. “People came out and embraced us and we really appreciate it. I just want to say thank you!” Visit Bambini’s and support this unique family business while you enjoy a wonderful Italian meal.

Bambini’s Italian Restaurant

1513 N. Howe Street #9

Southport, NC

910.477.9352

Open Tues – Thur
11 a.m. – 11 p.m.

Fri – Sat 11 a.m. – midnight

Free delivery,
$15 minimum order