our story
Salvatore’s Lawrence at Riverwalk was the flagship restaurant opened in 2005 by Sal Lupoli, known for his Sal’s Pizza empire, and is the result of Sal’s and his undying passion for high quality, authentic cuisine at an unbeatable value. Unlike the pizza stores, Salvatore’s is a full service restaurant complete with private dining rooms, full bar and a warm ambience reminiscent of the Lupoli family’s Italian roots. In October 2015 Salvatore Lupoli announced that he was transferring ownership of each of his Salvatore’s Restaurants and selling to several key managers. Michael Agricola, formerly of South Boston, took ownership of the Riverwalk Lawrence location which boasts grand views and alfresco dining along the Merrimack River and four private event spaces for parties of 10 – 300 guests. Michael also relocated to the Merrimack Valley and has become a valued and contributing member of the community.
Salvatore’s believes when you come dine with us, you become part of our family. Our commitment to each of our family members and making every experience memorable is our sole desire. Salvatore’s is the destination for the best Italian food outside the North End.
the restaurant
management team
Our restaurant management team brings the best practices of world-acclaimed restaurants for which they’ve worked to lead our team. Critical to our success, our managers are committed to making each diner’s experience memorable while making Salvatore’s an employer of choice within the restaurant/hospitality industry.
meet our culinary team
We are fortunate to have a culinary team as passionate about their work as they are experienced and professionally trained. Each team member brings a wealth of knowledge to your meal. Their professional experiences are broad and include restaurants, country clubs, and top hotels and resorts throughout the US. Each location has a seasoned executive chef, sous chef and staff chefs.
an expert bar staff
We are fortunate to have a culinary team as passionate about their work as they are experienced and professionally trained. Each team member brings a wealth of knowledge to your meal. Their professional experiences are broad and include restaurants, country clubs, and top hotels and resorts throughout the US. Each location has a seasoned executive chef, sous chef and staff chefs.