Despite the fact that it has been sitting on the corner of Liberty and Tattnall Streets in the heart of Savannah’s Historic District for over a decade, and existed elsewhere before that, Frali Gourmet Pasta Shop and Restaurant remains one of this city’s best kept secrets.  Pretty much anyone who has been there will tell you that.

That might be the thing Savannah likes the most about it.

Yes, this mom and pop-in every literal sense of the word- pasta operation has been consistently putting out good eats for over a decade. Now, however, things are going to be just a little different around here.

Franco Marra and his wife Lisa have been at the head of the table here since day one.  Franco’s recipes are what you enjoy here when you visit this very no frills operation.  The furniture is old. It barely matches across the dining room. There are not stereotypical “Italian” decorations on the walls.

That might be the thing Savannah likes the most about this place.

Frali (Franco meets Lisa) started as a pasta making operation. It’s the best in town.  Eventually, it became a restaurant as well, but it still has that “eating in a grocery store” kind of feel.  They’ve built a loyal following.  But, like anyone else who’s been at it as long as they have, they were beginning to burn out a couple of years ago.  Franco began mentioning the dreaded “R” word.  Of course, retirement.

“He kept coming up with different ideas on and off for 5 years.” Says Alessandro Marra, their son. “But ultimately everything came back to him ultimately retiring.

One of the main concerns was what would become of the business. You see, Alessandro, once upon a time, had plans of his own.  Big plans.

“I had a plan that I followed since I was 5 years old. I was a serious soccer player in Italy.” He says.

After high school here in Savannah, he moved to Italy to pursue that dream.

“It was really my life for a long long time.”

The thought of running the family business was never ever on the table.  He admits though, that it all started to waver once he heard his dad actually discussing retirement.

“If you had asked me after I moved to Italy if I would own a restaurant, I would have said no.  I wasn’t thinking of my family retiring.”

Funny how that has a way of happening, huh?  Ultimately, he knew he couldn’t..better put… wouldn’t do it alone.

The first name on the list was essentially the full list of people Alessandro figured he would call when looking for a business partner to take over his family’s business.

Enter Joshua Wooten, a next door and family friend since they were both in grade school.  Josh’s background is food and beverage. He spent a decade moving up the ladder at Elizabeth on 37^th.  In fact, he says, he put a career with the Fire Department on hold because he was promoted to a management position at Elizabeth.  It was tough to turn down.

A few years later, and completely out of left field, Alessandro’s call was the offer he couldn’t refuse.  Josh says he’s known the family and their restaurant practically his entire life.  Accepting the offer to be a full partner was a no-brainer.

“The vibe. The food.” Josh says when asked what was appealing about partnering with Alessandro to take over Frali Gourmet. “It’s authentic Italian. I’ve been to a couple of places in Europe. I hear people in here say this is the closest to home.”

That might be the thing Savannah likes most about this place.

The guys spent some time with the necessary paperwork and legalities and made it official earlier this year.  Franco and Lisa are still around. They stop in 3 days a week primarily for prep duties and advice when they are needed.

Franco smiles when he volunteers that he’s only working 3 days a week these days. He likes the arrangement already. 

Besides an application for a wine license, which they have not had to this point, Alessandro and Josh are adamant about not changing all that much in this space.  They’ve added a couple of items to the menu, but aren’t planning any large makeovers. They love it just the way it is.  They hope to bump up their catering a little bit, but aren’t in any rush.  They’ve watched the formula at Frali work for years. There’s no real need to change a whole lot.

“The wobbly tables, the old chairs. I like it how it is.” Josh says. “We just want to maintain what Franco and Lisa have done.”

You might just say, that’s what Savannah likes most about it.

If you’ve not made it to Frali Gourmet, you owe yourself a visit.  Either dine in or grab one of their freshly made sauces to go.  In fact, 90% of the time I’m making pasta at home, I’m calling in a order of hand made pappardelle or fettuccini myself.  Fresh pasta is always the way to go.  This is a great place to start.  You’ll eat it and like it.

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