This really isn't "tech" related, but it is definitely on my mind.

I was really excited to attend the grand opening of Nick and Nino's Coal Fired Pizza tonight. Monroe's newest restaurant represents a significant investment by two of my friends, Tony Sacco and Nino Perna, and if the grand opening crowd was any indication, I'm sure it's going to be an overwhelming success. 

The concept is great - a coal-fired pizza oven that gets up to 1000 degrees cooks the thin-crust pizzas super fast, and with a very unique flavor. The restaurant is beautiful, and the huge oven is very impressive in the center of the open kitchen.

Nino and Tony started working on this project five or six months ago - in the middle of the worst part of the credit crisis and "recession." I talked with them alot during the renovation of Dolce Vita, their upscale Italian restaurant which gave up some space for Nick and Nino's, and during the construction of the pizza restaurant. I don't know how much they spent, but I'm absolutely positive it wasn't a small investment. So I asked: "Why spend that much money, and open a new business, when the economy is tanking?"

Nino's answer was simple: "We have to do it to keep growing."

These two guys are very successful entrepreneurs who understand the best way to get through the tough economy - pay close attention to your bottom line, while planning for and investing in the inevitable top line growth that will come as things turn around. As the economy turns, which I think it's already starting to do, their brand new restaurants will be positioned way ahead of the competition's to take great care of customers who are again wanting to spend money.

This isn't to say they aren't already busy at Dolce Vita - most evenings I'm there (which yes, are too many) the restaurant is incredibly busy. I'm certain Nick and Nino's will be just as successful.

The investment and the confidence that Tony and Nino have in their businesses and their plan is really inspirational for small business owners who are sweating slower receivables, decreasing sales and margin pressure.

Seeing what they've done sure makes me feel good about our business and our community. I wish them tremendous success. And thanks for the great pizza!

My friend Tim Schulien (vinman1978@aol.com) introduced us to Budapest Restaurant, 3314 Monroe Street, Toledo, Ohio. Call them at 419-241-1513.

First, let me say: This isn't a fancy restaurant. They've been around since 1959 (new owner's took over a few years ago), and it is very much still decorated in swanky 1950's decor.

We've eaten there a few times, and the food has been spectacular every time!

The lunch menu includes Hungarian staples like Chicken Paprikas, Veal Paprikas, and Hungarian Beef Goulash. Dinner adds Breaded Pork Chops (which I had the first time I ate there, and I have never had better pork chops, ever!), Stuffed Cabbage, and Baked Swiss Steak.

So far, I've enjoyed the pork chops, with fantastic home made Hungarian dumplings, the Veal Paprikas, and the Hungarian sausage with dumplings. They serve a nice iceberg lettuce salad with the meal and home made bread. These aren't light meals!

The home-made desserts all look delicious, but I've only ever sampled the cheese danish. I highly recommend it.

Call to verify hours, I think they're only open until 8 or 8:30 during the week, but definitely try it out.