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Orlando’s Diversions Wine Room at the Veneziano Restaurant

Walking into Orlando’s Diversions Wine Room at the Veneziano Restaurant in the Riverview section of Norfolk gives one the sense relaxation even before the first sip of wine.
That is what Orlando Loiercio envisioned when took over the oldest restaurant in Hampton Roads from his parents two years ago. It came to fruition on Black Friday last year after eight months of work.
Previously the room was primarily used for storage, the occasional private party and his late father’s Christmas Presipio, an Italian nativity display. The air conditioner broke and after a $2,000 estimate to fix it, he decided that if it was going to be fixed, it was going to be more. So together with his girlfriend, Alisia Payne, he started to brainstorm on what it could be.  
He knew he wanted a comfortable place.
“I wanted a room a place that people could come and get away from the outside world. There are no cell phones allowed, no laptops, no television,” he said. Loiercio acknowledge cell phones are allowed if on vibrate and calls have to be answered outside the room.
The walls are soft colored with bold accented wood work. Behind the bar are more than 100 wines. While sitting at the bar, underneath a thick glaze is a pictorial history of the Norfolk icon that was started by Lorercio’s grandparents 65 years ago – first at Selden Arcade and then moving in the current location near the Virginia Zoo mid 1940’s.
There are antique couches and wing tip chairs that Loiercio and his girlfriend picked up from estate sales and the nearby thrift store Good Mojo. There are raised chairs and tables. All selected with the idea of relaxing with a nice glass of wine.
“It is a chance to relax with a nice magazine or talk with a friend, listen to some jazz, a calming room,” Loiercio said.
“We want people to walk in and take their attention away from the grind,” he added.
That is why it is called Diversions, said Payne. The name came about when Loiercio had his own need to get away.
“I would ask him what do you want this room to be and he would always so a place to get away,” Payne said.
Wine is selected with the help of friend and long-time customer, Amy Waters Yarsinske. The Norfolk native grew up going to the restaurant. She was a graduate student in the 1980s at University of Virginia when wineries were taking off in the area. She worked at the Farmington Country Club. Local wineries would have tastings at the club giving Yarsinske a chance to learn about wine selection.
She admires Loiercio for offers a large selection of wine by glass and for keeping prices reasonable.
“Orlando doesn’t make the mark-up so high, especially in this economy. Wine is an important part of what he wanted to do,” she said.
“So I am constantly watching the trends,” Yarsinke said.
For beer drinkers, there are 25 bottled beers to choose from and coffee lovers can enjoy traditional Italian coffees.
Music is live on the weekends. Hampton Roads legend Becky Livas entertained the crowd on New Year’s Eve. Other groups range from jazz to soft rock and Americana. Recorded music is offered on the week days.
There is a separate food menu for the wine room or patrons can order off the restaurant menu.
The wine room is not the only change. The restaurant received an overhaul including deep cleaning, new bathrooms and some redecoration.
“I wasn’t trying to take away from what it was but we needed to make some changes,” he said.
Loiercio change the menu and decreased the selections.
“There are still the traditional dishes such as lasagna and spaghetti and meatballs, we will always offer those, but I added some different dishes that will I change twice a year,” he said.
“I want to have some seasonal dishes so it will be changed in December and June,” he added.
With the thinking that what is old is new again, Loiercio researched his grandfather’s recipes and added them back to the menu.
He also created a few of his own including Chicken Orlando, his favorite dish. It has eggplant and artichoke with chicken. “So far we have sold a lot of it,” he said.
Other dishes added to the menu are Lobster Pizzalio that has green olives, capers and roasted peppers and veal caprice with fresh basil.
“When I reworked the menu I wanted to have items that most people would not or cannot make at home,” he said.
“And everything is homemade, even the meatballs,” Loiercio said smiling.