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convinced us that we ought to have a restaurant here,” Sacco said. “We got sidetracked thinking about the restaurant and when we realized that the times were not right for borrowing the kind of money we’d need to start up, we went back to our original plan of setting up a New York style deli.”
Both Sacco and Miller agreed that this step came at just the right time, as their need to attract local business increased with the drop in tourists using Sperryville to enter Shenandoah National Park.
“I’d say our business is 75 percent local, 25 percent tourist at the deli,” Sacco said. “By ’local’, I mean folks from Sperryville, Washington, Flint Hill, but we do have people who come from Luray and Amissville just to get a sandwich for lunch. And we have a lot of repeat customers.”
A visit to Parkway on a Saturday afternoon illustrated Sacco’s point.
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