Vince's orange juice?

It was reassuring to see a healthy lunch crowd this week at Vince's Spaghetti on Foothill Boulevard. There has been so much talk about faltering restaurants these days, I wasn't sure if people were still interested in spaghetti. But I visited on Wednesday and saw many plates of pasta and meat sauce being served.

Can you imagine Vince's without meat sauce?

Buzz Cuccia, owner at the Rancho location, told me that the restaurant his family opened in 1945 used to serve only tomato sauce with two meatballs on the side. But the handmade meatballs were so popular that the kitchen staff would be up until midnight rolling them. In 1951, it was decided that putting meat sauce on the menu would save time. Now meat sauce beats out tomato sauce nearly 3 to 1.

How about a Vince's without spaghetti?

Vince's began as an olive and orange juice stand. When customers demanded more substance, the Cuccia family started serving French dip sandwiches. The Italian family never thought Californians would be interested in spaghetti. One day, Buzz's mother was eating a bowl of pasta at the store and the aroma stirred demand. Now Buzz serves 2,000 pounds of pasta a week at his Rancho eatery.

The restaurant will be extending its Saturday hours during the holiday season to accommodate the Christmas crowd. On Dec. 20, 27 and Jan. 3, the restaurant will be opened noon to 9 p.m.