That's what many of my clients exclaim as they enter the dining room after clearly seeing the posted sign in front of my restaurant announcing an intention to change ownership. Some of those wonderful guests of ours have been sharing their dining visits with us for over twenty years. The plain and simple situation is that, in view of my age, Albona Restaurant had to retire me at some point and that time has arrived.

For the past several years I have been thinking that the legacy of this Istrian restaurant could continue relatively undisturbed regardless of the inevitable management changes. But, to execute a smooth transition from us to whomever would require an immense amount of professional knowledge on their part to cover the front and of the back of the house.

It would be essential to find a staff that would be able to welcome and serve their clients as sincerely as the current one does. The future front-manager would need an ample amount of experience in order to provide attentive service for all of the twelve tables in Albona's dining room.

The chef would have to have many years of experience in managing any type of institutional kitchen let alone to understand and develop the subtleties of the palate of a unique European region. The menu would have to maintain its' current fundamental structure with occasional Istrian dishes added in the future.

Over ten years ago Chef Samuel Hernandez started working with us here at Albona. His culinary credentials were impressive and he has been our director in the organization, sanitation, and in the constant attention to the execution and composition of quality ingredients. The many favorable reviews that we have received are very proudly appreciated by Samuel's kitchen and by the dining room performers.

For the past five years the front of the house has been under the direction of Mr. Michael Bruno, 31 years old. Michael is our nephew and has been exposed to good food and service since his early childhood when he assisted me at our home while we entertained our guests. As a teenager he did some serving and dishwashing at my restaurant. Michael chose to enter this profession for a career in the hospitality industry and his expertise in the front of the house will be invaluable for his future.

In view of having the two key positions, front and back, already filling the above mentioned qualifications for running a restaurant, I believe that this is the opportune time for us to take advantage of what should be a very smooth transition. Recently Michael, Samuel, and I applied for a transfer of ownership and the various governmental agencies will soon approve our intentions.

It is comforting to know that the legacy of an Istrian restaurant in San Francisco will continue undisturbed under the eager and energetic direction of the two younger professionals. Of course, I have offered to be part of their enterprise by being available to them if my assistance should be asked for any of their initial or future needs.

Throughout all these years in business I have had the honor to be working along side a lot of great colleagues and I shall be forever grateful for all their support.

For those of you that have honored us with your patronage by dining at my restaurant we are all very grateful and, for those of you that will hopefully dine at Albona in the future, I say . . . it's about time! Do find pleasure by frequenting an establishment of great culinary tradition.

Bruno Viscovi
Proprietor