An interview with Ian Madan, Co-Owner
What made you decide to get into the business of food/drink?
I was fortunate enough to grow up going to amazing restaurants with my family. I was always curious about the inner workings and how the dishes were executed. Once I got a little older, I read Kitchen Confidential by Anthony Bourdain, and watched his show No Reservations, and I was hooked. I started in a kitchen as a dishwasher and, within two weeks, was promoted to line cook. From there, I worked in restaurants in pretty much every position, learning new techniques and perfecting my skills the best that I could. I knew that I wanted to own my own business and my love for creating wood fired pizza quickly became the right choice to do so.
I chose Reno because of the small town feel with a welcoming environment. I enjoy the sense of community that exists here and the fact that there are so many small business restaurants. There is an abundance of support that you don’t typically find in larger cities.
Why are you excited for Reno Restaurant Week?
Restaurant Week will be a great time to bring in new faces that might not typically branch out to South Reno. I am excited to feature one of our most popular pizzas that is also a traditional Naples style pie that offers a simple, yet complex, palate.
What is one thing you’d like your guests to know about you and/or your establishment?
I would love for our guests to know just how much of a scratch kitchen we are. Our dough is made in house daily, as well as our mozzarella, tomato sauce and salad dressings. We keep all produce local, participating in the DROPP program, and we use high quality imported items that will enhance the overall flavor of our dishes.
How are you complying with safety guidelines for COVID-19?
Dealing with Covid19 has proven to be the most challenging situation we have ever dealt with. As always, the safety and health of our staff, as well as our community, has always been our top priority. We have discussed in great lengths the importance of sanitizing and cleaning. We are requiring all employees to wear masks and taking their temperatures once they enter the building. Our kitchen crew are wearing gloves and deep cleaning the kitchen every day. We are constantly sanitizing everything that is touched, and we will continue to offer curbside take out to those who are not comfortable coming inside the restaurant.