Opened in 2007, Aperitivo Bistro is located in thriving downtown Schenectady nestled next to the historic Proctors Theater on State Street. The decor is chic metropolitan, with exposed brick and creative use of metals. In addition to the bar area and main dining room, there is a private event room for up to 65 guests.

In Italy the "aperitivo" is very popular, especially in the northern region. Milan prides itself as “capital of the aperitivo.” Traditionally offered with a pre-dinner drink, the aperitivo can be as small as a few cheeses and olives, or as an elaborate meal including hot dishes, pizza and even pasta. In Italy, the aperitivo is becoming an attraction in itself with many more bars and restaurants aggressively compete for what is now being known as the "aperitivo crowd".

Aperitivo's small plates range from the traditional menu items to contemporary American comfort food. Other selections include specialty pizzas, fabulous pasta dishes and larger plate selections.
OUR Team
matt mazzone
After nearly a decade of investment management experience, Matt is able to incorporate his financial background along with his passion for the hospitality industry. Growing up in the restaurant business, Matt understands the demands and intricacies of each department. His knowledge has motivated each member of the team to continue their focus on customer service, while maintaining financial responsibility. Matt graduated Cum Laude from Siena College, and graduated with honors from SUNY Albany earning his Executive MBA degree. He is involved in the community through service organizations such as Board of Directors of the Schenectady Museum, Treasure of the Clifton Park, IDA, Board Member of Albany Entrepreneurs Organization, and Albany Medical Center Annual Gifts Committee.

Matt was recently named Business Review's 2012 CFO of the Year
frank tardio
Executive Chef
Chef Tardio's passion for cooking began at a young age. Working in the restaurant industry to make ends meet while pursuing a career in music, he found a way to bring his artistic style to his cuisine. After working as Sous Chef at the highly-acclaimed Starr's Restaurant in Albany, Chef Tardio has been with Mazzone Hospitality for over 21 years. He is the proud recipient of many awards, and also led the Glen Sanders Mansion team of chefs to victory at two Culinary Cornucopia competitions, placing in all 7 categories winning 5 gold medals and 2 silver including the overall "Grand Award." Chef Tardio's creativity and innovative menus are well known in the Capital District. Chef Tardio brought his style and sophistication to Angelo's Tavolo - the Restaurant at Glen Sanders Mansion for many years and is now the Executive Chef of Aperitivo Bistro since 2016. His imaginative cuisine makes him one of the most sought after chefs in the area.
amanda trackey
Restaurant Manager

Amanda started out in the hospitality industry at the age of 12, as a prep cook at small family owned resturant in the Capital Region. She then took that passion for hospitality and recieved her BA in Hospitality & Tourism Managment and BA in Business at the College of Charleston.  Later, she attended the Culinary Institute of Charlston, SC with a baking and pasty concentration. 

She then stayed in Charleston and spent time as an Event Manager for Francis Marion Hotel and then a Restaurant Manager of the Old Village Post House.
In 2012 she returned home to the Capital Region and went straight to work for Mazzone Hospitality where she spent 5 years of her career, primarily being the banquet manager of the Glen Sanders Mansion. She joined Aperitivo Bistro in late 2016 and it has been a perfect fit since! "Being in the restaurant & event business has always been the most satisfying rush for me. Organizing the non stop choas, and feeling so rewared by the end of the day. I love working with people and feeding them! Food has always been associated with celebrations with family & friends and EVERYDAY is a celebration!"

"one cannot think well, love well, sleep well,
​if one has not dined well."    -Virgina Woolf