Sorrentos Food and Spirits

Specialties

Spend some time in an Italian-​American neighborhood and the first thing that you’ll notice is the sense of community. Whether it’s shoppers catching up on the latest news at the local markets, friends meeting on the street or families sharing a meal together, the warmth and sense of togetherness can’t be missed. We do banquets, catering orders for business functions or private parties. On top of it all, we have a large selection of spirits to choose from.

Our goal at Sorrento’s Food and Spirits is to bring that inviting feeling of the old neighborhood a little closer to your family. To be more than just a place to eat, but rather, a gathering place where you, your friends and family can slow down, enjoy a great meal and reconnect.

Our Philosophy

Simplicity, Quality and Consistency.

To create a dinning experience that will

leave each and every guest unable to

resist the temptation to come back for

more. And after 40 years in business,

that is still our goal…

History

Established in 1972.

In 1936, a 16 year old boy named Angelo Paliani came to America from Patrica, Italy, with huge dreams. Angelo married Mary and served in the U.S. army during World War II. Upon returning home, Angelo decided to open a barber shop on Industrial Ave, on Flint’s north side. After 20 years in the barber shop business, Angelo wanted to try his hand at something else. So in 1965 he asked his oldest son, Don, if he would help him open an italian restaurant. While Don was still in high school he went to work with his father building their on restaurant on Lapeer Rd in Bunton. Paliani’s restaurant still stands there today.

With twin sisters as waitresses, it looked like the same girl worked all day. That first day Sorrento’s made $ 50.00, a success as far as Don was concerned. Now take a look at how we evolved.

Meet the Business Owner

Donald P.

Business Owner

Don was looking to open a restaurant in Holly and went to Sorrento’s restaurant then located on Flushing Rd near Ballenger to purchase equipment that was for sale. Instead of just buying the equipment, he bought the whole restaurant! When Don opened the doors that first day, he was the only cook and had just 2 employees. Now take a look at how we evolved.