When Melanija Petrauskaite-Long and her husband Mark stepped into Mare e Monte after a trip to Portugal, they were greeted not only with a warm embrace from owner Prince Blakaj but also with a complimentary bottle of Portuguese Alvarinho. The unexpected gesture set the tone for what the restaurant calls “unreasonable hospitality.”
Personalized service that feels like family
Blakaj, an Albanian‑Kosovar immigrant, remembers each guest’s story. He once learned that a party of eight had just returned from Portugal and surprised them with a bottle of wine from that very country. Another time, a customer’s favorite dish—eggplant parmigiana—was missing from the menu. Rather than explain a seasonal change, Blakaj drove to H‑E‑B, bought fresh eggplants and had the kitchen prepare the order on the spot.
He even takes children into the kitchen, letting them choose a meal. When a young boy asked for a “Happy Meal,” Blakaj walked to a nearby McDonald’s, bought the meal and returned it to the table, delighting the whole family.
Guiding principles from a bestseller
Blakaj’s philosophy stems from the New York Times bestseller Unreasonable Hospitality, a book he provides to all 47 of his employees. In daily meetings he stresses the book’s core idea: “service is black and white; hospitality is color.” The “color” comes from actions that make guests feel truly valued, not just served.
He also draws on Danny Meyer’s Setting the Table, another classic on restaurant leadership. Together, these texts shape a culture where staff anticipate needs—refilling wine glasses, adding extra sauce, offering tours of the kitchen for curious children.
Community impact and heartfelt stories
Local patrons repeatedly cite the experience, not just the food, as the reason they return. Christopher McQuade says he and his wife visit several times a month because “it’s not just about the food. It’s the experience itself.” When McQuade’s wife broke her leg and struggled with the line outside, Blakaj reserved a private parking spot and invited them in through the back door, saying, “Just take it. It’s there for you.”
These personal touches have earned the restaurant three stars from Texas Monthly and a steady stream of repeat customers. Social media buzz, especially a glowing post on the San Antonio Restaurants Facebook group, helped fill tables within days of the April 2024 opening.
Roots in resilience
Blakaj’s journey began in war‑torn Kosovo, where he recalls U.S. and NATO air campaigns that liberated his homeland. The memory of those “American bombs” as symbols of freedom fuels his desire to give back to the community that welcomed him.
After years of waiting tables in New York City, he moved to San Antonio—“Military City, USA”—and opened Mare e Monte, named for the mountains and seas of his native region. The restaurant now stands as a testament to the power of hospitality rooted in faith, family values and a commitment to individual liberty.
Looking ahead
Blakaj refuses reservations to keep the dining experience relaxed, opting instead to welcome guests with a glass of wine or an appetizer while they wait. He continues to train staff on the book’s principles, ensuring that every interaction reflects the “color” of genuine care.
For San Antonio diners seeking more than a meal, Mare e Monte offers a reminder that true hospitality—rooted in Christian gratitude and a love for family—can turn a simple dinner into a lasting memory.
Original reporting: San Antonio Report — read the source article.
