Zottola's Pub and Eatery in West Deer is a marriage of flavors

Business consultants and marriage counselors often caution husbands and wives about the perils of also working together. The arrangement, they say, can strain a relationship.

Or, it can create something wonderfully tasty and satisfying.

Happily, that’s exactly what it’s done at Zottola’s Pub and Eatery in West Deer. Not only is the business owned by a married couple, there’s a duo in the kitchen whipping up delectable meals who are husband and wife as well.

It’s a welcoming arrangement that serves up American cuisine with European and Mediterranean specialties for dinner, as well as breakfast on Sundays.

Co-owners Cindy and Ray Zottola transformed the former Culmerville Hotel, built for coal miners in 1947, first into their home and, then, into an eatery with a pub and restaurant on the first floor. The Zottolas live upstairs.

Zottola’s opened in 2007 and a second location, Zottola’s Pub On 8, in 2016.

Customers are invited to linger, savor and relax over made-from-scratch meals here — a goal of the Zottola’s.

“We believe a meal should be enjoyed and not rushed,” says co-owner Cindy Zottola. “Our menu is versatile and affordable. You may come in and share our well-loved Sicilian or seafood pizza or an elegant feature from our chef.”

Executive chef Karl Prohaska brings more than 30 years of culinary experience to Zottola’s.

He previously worked in kitchens across foodie cities such as Washington. D.C, San Diego, Nashville and Hilton Head, S.C.

“I cook from the heart and never get boxed in doing the same thing day after day,” Prohaska says. “There is too much great food out in the world to explore.”

Prohaska works alongside his wife, Annette, who serves as sous chef and baker.

“We pride ourselves on our technique and refined food,” Annette Prohaska says. “But we always keep the fact that we are a neighborhood restaurant in sight.”

Customers love the ever-evolving daily feature board, created by chef Karl.

“Despite our Italian name, I really have no restrictions as to what I put on the menu,” he says.

Recent feature entrees include Pasta Annette — linguine and Italian sausage, shrimp, lobster, fresh tarragon and saffron cream sauce — and Shrimp and Brie Stuffed Salmon.

More than 15 librettos — folded tortilla wraps shaped like a small books — with fillings such as cured meats, cheeses and ham, have been popular with diners.

Chef Karl smokes and cures Zottola’s meats in a smoker at his residence — making his custom charcuterie creations a hit with patrons.

The casually decorated eatery accommodates about 40 diners in the main dining room and adjoining pub.

Regular customer Tina Passione of Richland Township originally heard about Zottola’s from friends.

“It’s a hidden gem here and I love how all of the food is homemade and the chef is always mixing things up. My fave dish is the Sicilian pizza,” Passione says.

For the Zottolas, the restaurant business has been an adventure.

The couple hopes to partner with other small businesses in the area and create some interesting pop-up diners.

“Our biggest reward is all of the people we have met and become friends with through the restaurant,” Cindy Zottola says.