Sometimes, an unexpected idea can bring the most incredible gifts—and allow you to give back. At least, that’s the story of Albi’s Vite Italian Kitchen.
In 2020, during the COVID-19 pandemic, Albi Zogaj was pursuing a business degree online. But one day, during lunch with his mother, Mimi, he was struck by an impulse he couldn’t deny. Armed with industry experience and a little luck, he convinced her to buy their first restaurant. Located on San Antonio’s northwest side, Albi’s Vite quickly made a reputation for itself. Just three short years later, in January 2023, Zogaj branched out by joining the thriving Boerne, Fair Oaks Ranch, Leon Springs community and opening his second location at I-10 and Boerne Stage Road.
“We’ve been blessed in creating this neighborhood spot, bringing smiles to a lot of the locals’ faces,” Zogaj says humbly. “It means a lot to me to build those connections. Our goal is to make an environment where you feel loved.”
Because he grew up in the Mediterranean region of Kosovo, Zogaj finds inspiration in the European culture of his childhood. At the heart of his vision is the belief that good, healthy food can bring loved ones together. His commitment to providing made-from-scratch dishes with only the finest ingredients makes his menu stand out. Zogaj orders everything fresh—from his vegetables to his meats—doing his best to avoid processed ingredients. Even his gelato is sourced straight from Italy. “I feed our food to my brother. I feed it to my family, so it’s important to me that it’s healthy," Zogaj emphasizes. “Everything we make, we put a lot of care into making sure it has the right macronutrients and the right micronutrients.”
Falling in love with the greater Boerne area has motivated Zogaj to deepen his roots here. He has plans to branch into different culinary concepts in the hopes of providing people with food they love. Though he’s not ready to divulge specifics, he’s scoping out possible locations.
Giving back is also high on Zogaj’s priority list. “I want to give back to the community that’s keeping me in business,” he says. “That’s my goal—to help the people who are helping me.” His affection for his 8th-grader brother Erion inspired him to build connections with local schools, which he is proud to support through financial donations and occasionally delicious food.
Now that the holiday season is in full swing, Zogaj has plans for the festivities. The restaurant contains two party rooms—one accommodating up to 12 people, the other with room for 60. Catering is also available for dinner at home, corporate, school, and church functions, as well as weddings.
December features festive desserts and holiday drinks, including the “Rudolph.” This vanilla vodka-based cocktail, topped with maraschino cherry antlers, is a customer favorite from last year (see the recipe). And, of course, there’s always the restaurant’s signature wine, “Amore,” a full-bodied cabernet sauvignon from Napa Valley that boasts cherry and blackberry notes. Designed with his parents in mind, Zogaj is quite proud of their vintage. “My father likes drier reds, and my mother likes sweeter ones, like merlot,” he laughs. “So we found a way to bring both together.”
That’s very fitting for a restaurant whose name translates to “Albi’s Grapevine.” But with the warmth and welcome Zogaj offers, it could be called “Albi’s Home” too. He makes a point to be there most of the time and is happy to welcome new guests to his establishment at any time of the year. “My family taught me that food is the one thing—if you put care into it—it just makes your whole day better. I want people to feel that way when they eat here.”
albisvite.com | 210-549-1266 | 24165 I-10, Unit 433, San Antonio
RECIPE:
The Rudolph
Ingredients
2 ounces of vanilla vodka
½ ounce of vanilla puree
Prosecco
Cranberry juice
1 maraschino cherry
2 toothpicks
Directions
- Combine vanilla vodka and puree into a shaker with ice.
- Shake and strain into a tall glass.
- Fill the remainder of the glass with half prosecco and half cranberry juice.
- Garnish with the maraschino cherry and toothpicks, creating a red nose and antlers.
- Enjoy, and happy holidays!
“I want to give back to the community that’s keeping me in business.”