“The business that Paul and his family have built is a true success story. Starting small, and growing to the point that they needed to build a separate commercial kitchen to keep up with the demand for their catering, says a lot about the quality of their product and food,” Pacifico said. “I can’t remember how long I’ve been going to Mama’s, but I’m a big fan of the eggplant parm.”

The business at 1600 Broadway is marking its 25th year in business in 2025. The restaurant opened its doors Nov. 13, 2000.

Today, the business is owned by Paul Randazzo and his mother, Santina.

“It is exciting, very exciting, I was not sure we would make it,” Santina Randazzo said. “I do love the community, we have so many supporters, without them we would not be where we are.”

Mirror photo by Patrick Waksmunski / General manager Gary Keagy assembles a sub.

“It is quite a milestone. Many mom and pop businesses don’t make it past five or six years,” said general manager Gary Keagy. “Paul put in a lot of work and built it up to what it is today. We are all very proud.”

Santina and her husband, Salvatore, natives of Sicily, moved to New York City in 1957 and then to Altoona in 1974.

In the late 1990s, Paul was in the process of dropping out of college and Santina was in the process of getting a cleaning job at the Hampton Inn. Salvatore was working at Fry Metals.

One day, Paul Randazzo said to his mother, “why don’t we open a restaurant,” as the family had a background in the restaurant business.

“It was in my blood to be entrepreneurial in restaurants and food,” Randazzo said.

Randazzo said his parents needed to be convinced to open a restaurant.

“We were never financially exorbitant, (but) dad loaned me $3,000 to start this,” he said.

The restaurant opened with seating for 18 and today it seats about 100.

There were two expansion projects over the years. Additional seating and a back door parking lot were added in 2007 and a 2017 project included refacing and modernizing the space and kitchen. That project included the addition of a full bar and the Pennsylvania Liquor Control Board updated the restaurant’s malt beverage license to a full liquor license.

Randazzo said in the beginning, people “were crazy” for his mother’s Italian dishes.

“We had visitors from Penn State, New Jersey, Washington and Philadelphia. It was a testament to what mom could do in the kitchen. Mom and dad were integral to the business. We would not have made it without my parents,” Randazzo said.

Keagy has worked for the Randazzo family since its beginning.

“Gary was my best friend and has been here since the second day. It is indescribable what he means to this place,”

Randazzo said.

Today’s meals are the same as they were on day one.

“I haven’t changed the recipe from the first day I opened. I haven’t changed the sauce, it is 100 percent the same,” Santina Randazzo said. “I cook like I cooked at home, I smile for the people.”

Mama Randazzo’s has many loyal local customers regulars from Bedford, Philipsburg and State College.

Among those customers is state Rep. Lou Schmitt, R-79th District.

“My wife and I are regulars at Mama’s. We’ve been going there since they opened. The prices are reasonable and the portions are generous,” Schmitt said. “I love their white pizza and my wife recommends their grilled chicken salad. It’s at the top of my list of favorite restaurants in Blair County.”

Attorney Mike Routch has been a regular, at the recommendation of his wife Shari, after he relocated to an office across from UPMC Altoona in 2018. Now a regular, Routch feels “very comfortable” at the establishment.

“The pizza is among the best New York-style around but they still serve egg salad and other traditional lunch dishes,” Routch said. “I have gotten to know most of the staff by their first names. Mama’s has a vibrant but local vibe.”

Several “core” items remain among the favorites on the menu.

“To this day there are four core items we believe are our ‘ace in the hole.’ Meatballs, sauce, her wedding soup and chicken cutlets, which are used for eggplant and chicken parmesan. Manicotti is a big hit,” Paul Randazzo said.

The restaurant is known for its service and atmosphere.

“We have a very relaxed atmosphere, we make sure people feel comfortable and can come here and have a good meal. Our calling card is we are not fancy in any way, we are very comfortable,” Randazzo said.

“Our employees and staff treat customers fairly and with respect, that is how we take care of everybody,” Keagy said.

Randazzo said it is “surreal” to reach 25 years in business.

“Most businesses stagnate, we have grown and sustained the business over the years. I don’t allow myself to sit back and enjoy it. I am usually in the moment and on to the next task, taking care of staff needs and paying the bills but what we have done is pretty astonishing,” Randazzo said.

Mama Randazzo’s had been in the catering business on a small scale since it opened in 2000. Today catering makes up between 12% and 15% of total business, Paul Randazzo said.

The recent completion of a new two-story building at 521 N. Fourth Ave. to house the catering business is having a significant impact.

The building also houses Behe Brothers Brewing Co. and has space for two commercial businesses on the first floor. The building also houses eight apartments on the second floor which are all occupied.

Santina Randazzo is proud of the work Paul has done to build the business.

“I am proud of my son, he has worked very hard, he did not disappoint me,” Santina Randazzo said.

Mirror Staff Writer Walt Frank is at 814-946-7467.