Scaddabush brings authentic, fresh take on Italian to Aurora

August 13, 2026 · 0 Comments

Scaddabush Italian Kitchen & Bar opened its Aurora doors July 29, bringing their authentic, Italian cuisine to First Commerce Drive.

Mayor Tom Mrakas and representatives from the Aurora Chamber of Commerce joined the Scaddabush team at the July 28th ribbon cutting to congratulate them on their opening and try some of their signature dishes, including hand-stretched mozzarella made in-house.

The identity of Scaddabush – which is Italian-slang for “a little bit of everything” – was built around the idea of Sundays spent around the Italian family table, where loved ones gather over homemade pasta and slow-simmered “Sunday Sauce.”

“Our goal is to add another layer to the Italian restaurant community in Aurora,” says Mike Cappiello, Senior Vice President of Operations at Service Inspired Restaurants (SIR Corp), which owns Scaddabush. “What sets us apart is the level of authenticity we provide – not only through the food, but through our people and our culture rooted in generosity. Everything is made from scratch within these four walls. We make and mature our own pizza dough, hand-stretch every mozzarella to order, make fresh pasta, focaccia, sauces, dressings and desserts daily. That surprises a lot of people.

“We do things the way nonna would. I grew up in a first-generation Italian kitchen making pasta, making sauces so, I’m proud of the food that we offer. That pride comes through in the energy and the buy-in of our people and that ultimately reaches our guests. Our restaurant’s eclectic, intentionally kitschy, mismatched design is part of that experience, too. It’s meant to feel comfortable and informal, like a traditional Italian kitchen.”

Perhaps no stronger buy-in comes from Executive Chef Adrian Andaya, who prides his kitchen on producing authentic Italian food “with a unique Scaddabush twist.”

The menu spans Italy, but leans toward Southern Italian traditions: eggless fresh pastas, tomato-forward sauces, and mozzarella made in-house daily. Having most everything of what they offer made in-house “speaks a lot” for the brand, he says.

“Take all of our base sauces, for example. They’re made with San Marzano tomatoes straight from Italy – it’s traditional.”

Andaya anticipates that their Mozza Bar will be one of the restaurant’s highlights. It’s where a dedicated cook stretches mozzarella by hand, made to order, to the perfect consistency. The cheese is made fresh daily, using milk curds melted in 185-degree water. Paired with fresh-made focaccia, done from scratch, it’s expected to become an Aurora favourite in no time.

In looking at Aurora as a market to launch another restaurant, the Scaddabush team said the “strong Italian dining tradition in the community” made it a “natural next home” for the brand, adding what they offer will bring a new element to the scene.

“Our experience blends Italian indulgence with a lovely, modern night-out energy,” says Cappiello.

“We want guests to leave feeling genuinely looked after,” he continues, “like they’ve just enjoyed a long, laughter-filled meal at a friend or family member’s home. If they walk out already thinking about who they’ll bring next time, then we know we’ve done our job.”

By Brock Weir