Melito's

804.285.1899

8815 Three Chopt Road, Richmond, VA 23229.

CURRENT DEALS FOR MELITO'S

$25 gift certificate for $10.00

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Minimum purchase of $35. 20% Gratuity added prior to discount. It's probably not your first tim.. read moree in melito's but if it is, we're glad you're here. we've tried to create the kind of place where everyone feels right at home, so sit back and try to relax.
- Added 05/04/12 by Restaurant.com | Purchase by: 05/30/12
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It's probably not your first time in Melito's but if it is, we're glad you're here. We've tried to c.. read morereate the kind of place where everyone feels right at home, so sit back and try to relax. We all have a great time working at Melito's and we'll try our best to make sure you have a good time too.Look around. Some of these people eat here everyday. They've realized the perks of being a regular here. You see, after ahile we figure out who's going to swell up like a blowfish even at the mention of shellfish. Or who will go into cardiac arrest if any added fat gets near their food (or thighs). Or which kids will scream like banshees when injected with too much sugar. So, if that pesky little milk intolerance has you down, not to worry. Just let us know and we'll get you straight too. Now, a little about our boss, the infamous Richard Melito. Richard left his hometown of Suffolk, Virginia, and headed for the bright city lights of Richmond back in the early 70's. After stints as a long-haired hippie artist and a suppressed banker, he realized he'd never dinf true happiness unless he got back in touch with his "roots." Yes, born and raised in a hot dog family (or a fmily of hot dogs, actually), RIchard had always dreamt of someday being a "big dog". The scientist in him longed to re-create the world famous chili dog recipie his grandfather had perfected back in hte 1940's. In addition, Richard already has that "happy-go-lucky" attitude, inherited from the little red-haired ball of fire he called "dad." Therefore, it just seemed natural to do as his forefathers had done and jump into the restaurant business.So in 1981, Richard opened his little neighborhood restaurant and bar and waited for people to show up. It was pretty lonely those first few years but after while, the place started filing up.