![]() ![]() We go out to dinner almost every night to very reputable restaurants so are well versed in the different levels of service and what to expect. The act one way in front of the owner and another when he's not around. The owner walks around and doesn't seem to care that many of his patrons look annoyed and upset. The atmosphere is VERY noisy, just like the previous Trattoria. You WILL wait and wait and wait for your server to ask about your drink order, bring bread, appetizers, main course, wait again for refills or for the wait staff to return to check on your meal. ![]() The service is the worst in the South Shore. (We should have given up after the second but we are eternal optimists!) First the food is so-so and not always cooked to specifications. All four experiences were abysmal, getting consecutively worse each time. We have tried this restaurant FOUR separate times for dinner and we're not going back. Keka worked his way up through management at both Legal Sea Foods and Grill 23 & Bar in Boston’s Back Bay before venturing out on his own.This owner has no idea what compromises a good restaurant. He was penniless and unable to speak English, but soon landed a job washing dishes for fellow Albanian-American Anthony Athanas, the late owner of former Boston stalwart Anthony’s Pier 4. Keka immigrated to America in 1990 after fleeing communist Albania by swimming across a lake to Montenegro and then escaping a Serbian prison. Taking a chance and opening amid COVID-19 restrictions has paid off too - the restaurant has been packed “by socially distant standards” each night, according to Keka. In August, he expanded to Hanover, opening Alba on 53. He opened Alba, an upscale steak and seafood restaurant 19 years ago. The Albanian immigrant has thrived as a restaurateur in America. I had no money, nothing - this is an opportunity for me to now give something back to my staff.” “I know how I got here: I was given opportunities. The bonuses also celebrate the 30th anniversary of Keka’s arrival in America, according to a statement on the restaurant’s Facebook page.Īs an appreciation for the opportunities provided to him that have led to his success, Keka said he wanted to spread a little holiday cheer and help out his staff. One customer purchased $6,000 in Alba gift cards after hearing about the employee bonuses. The sheer volume of donations was enough to bring a tear to the eye of the restaurateur who admits he can sometimes be “tough to work for.” Keka announced the bonuses in a Facebook post where he thanked customers for stepping up to help “our best-in-the-business staff both in the front of the house and in the kitchen.” All of them have been scraping by with fewer tips and fewer shifts as restrictions limiting restaurant hours and capacity stretch into the tenth month, Keka said.Įarlier this month, Keka pledged to donate 15% of Christmas week gift card sales to his staff prompting a flood of last-minute purchases from hundreds of loyal customers. “Right now, we are all suffering, so I pitched in as much as I thought I could.” “It’s been a really difficult year,” Alba owner Leo Keka told the Herald. Christmas came early at Quincy’s Alba restaurant after the owner and customers teamed up to deliver more than $35,000 in cash bonuses to staff who have seen tips and shifts dry up amid coronavirus-era business restrictions. ![]()
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