A labor of love

"I know everything always works out, in one way or another,” said Venclovaite.

Despite their positive attitude, the purchase could not have come at a worse time: the transaction went into escrow in February 2020 and the COVID pandemic hit the next month.

With minimal government assistance, because they could not prove a "loss of sales,” they opened in June 2020 as a four-person team: two owner-operators, a chef and a line-cook.

Being one of the only places open at the time, the local community showed their support, and they gained some of their most loyal customers. Brought in by the hard-working couple's presence, passers-by got food to-go to ensure the restaurant's survival.

“[There's] lots of generosity in the Burlingame community," said Venclovaite.

Linh, a local who didn’t give her last name, said she likes to come for birthdays and the restaurant's special brunches on holidays like Mother's Day; Linh's dining partner, Andreas, who also didn’t give his last name, said he enjoys how the owners have blended in some of their traditional cooking from Eastern Europe because it is similar to his home cuisine of Germany.

Still, COVID's effects have been long lasting, with their pandemic-deferred rent only recently being paid off this June, five years after their opening.

Without a big investor group backing them nor marketing team, the couple also has to overcome the restaurant's previous history. 

Open for about 12 years before they bought it, Broadway Grill served excellent food; but a fire struck the business and many customers noticed a decline in quality, an impression that still lingers. One of the new owners' biggest challenges has been shaking this previous owner’s reputation and informing the community of the new management.

Venclovaite admits working in the tumultuous restaurant industry, where a successful business can be turned on its head in a moment, is a "very physically and mentally grueling job."

They have also had to deal with recent economic issues and rising prices across the board. As Venclovaite put it, “to stay relevant, you have to be more affordable.”

However, they strive to always value their employees and customers; "We try to realize that we're all just humans trying to do our best every day," said Venclovaite.

Serving European-American cuisine they call "quality comfort food,” their emphasis has always been on fresh, local and seasonal ingredients.

The American standby, a burger — made with beef from Pape Meat Co. in Millbrae, bread baked daily from Acme Bread Co., in-house aioli, and fresh produce — has been the restaurant's signature dish for years.

Immigrating from Lithuania over 25 years ago, they also offer their cultural food with some Eastern European specials: bratwurst, goulash, beef stroganoff, honey cake and their bestselling appetizer, a Lithuanian garlic bread baked in Lithuania, shipped over, and prepared in house.

"It's simple, but the freshness, the high-quality ingredients, were always at the forefront," said Venclovaite.

This is shown in other items on the menu; like their fish and chips made with fresh fish and in-house batter, their noteworthy salmon, and their locally sourced pasta.

Venclovaite and Dzikaras also see their restaurant as a platform: fundraising, hosting parent nights for schools in the area and taking any chance to partner with local groups and give back to the community.

They have even been able to close for family vacations with their two teenage children for the past three years; always returning to plenty well-wishes and community support despite their absence.

The owners don't see themselves as restaurant owners forever, willing to sell if the price and buyer are right, but in the meantime they want to put their best into the dining experience, try new ideas, benefit the community and continually learn along the way.

Broadway Grill is open Wednesday through Sunday for lunch and dinner, with live jazz and blues Thursday through Saturday. Go to bwgrill.com for more information.