[Sca-cooks] FW: [LaurelsofMeridies] Nick's Pizza Stop (was Re: Recruiting Judges for KASF)

[kingstaste at mindspring.com]

Thought some of you might be interested to see what Master niccolo is doing
with his time these days -
Christianna

-----Original Message-----
From: Nick Sasso [mailto:franiccolo at mindspring.com]
Sent: Wednesday, March 03, 2004 10:50 AM
To: LaurelsofMeridies at yahoogroups.com
Subject: [LaurelsofMeridies] Nick's Pizza Stop (was Re: Recruiting
Judges for KASF)

> I regret to send my notice of absence as well.  My new small
> restaurant is not in condition yet to sustain a weekend with my
being > away.

> Oh, do tell about your new venture!
> Christianna

Well, it is located in historic Grantville, GA . . . that's 10 miles
south of Newnan on I-85 for those who never heard of it.  It is an
established shop of 4 years that we acquired in Jan of this year
after working 4 months on the project.  It is a smallish shop that
currently sells pizza, wings, sandwiches and salads.  My wife and I
run it with a staff of 4 1/2 people working various configurations,
with everyone on Fri and Sat.

In the start-up, we have taken a small, non-descript pizza shop with
dingy walls, crusted floor corners, yard sale tools/equipment and
some actually good big equipment and reputation in a town starved for
dining options (one other placewithin 10 miles) and turned it into
what lots of people are talking about.  Painted color on the white
walls last painted 4 years ago, got a local artist to paint huge
historic 1920's murals on the walls, printed nice menu's
adjustedcooking techniques, trained staff, and developed prep
schedules.

Now, people rave about how much better our food is than what they get
in Atlanta, we have more people dining in the restaurant, and the
staff is loving be involved in developing the growth of the place.
It's putting my philosophy of a feast kitchen into a day-to-day
shop.  Lots of learning on my part supplying, budgeting and running
the place, but it is clean, the food is good, and the people get a
value for their dining dollar.  I'm waiting a few months before
putting Roman Roast of Beef or Egourduce on the dinner specials :o)
It will come since we are making a Meditteranean theme for the menu.
Stuffe trout, braised lamb, and roasted hand-stuffed sausages will be
there come fall if all goes well.  This week we add Spaghetti and
Lasagna.

I'll be chatting with you, Christianna, about this some time soon.
Pointers and traps to avoid will be appreciated!

niccolo difrancesco
Pizza is Light