Undeterred by pandemic, 3 eateries plan Chandler debut SanTan Sun News

Undeterred by pandemic, 3 eateries plan Chandler debut

Undeterred by pandemic, 3 eateries plan Chandler debut
Business
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SANTAN SUN NEWS STAFF

Many restaurants have taken a major economic hit from the pandemic this year, but that hasn’t stopped three new dining establishments from planning to open in Chandler – two downtown.

When it opens sometime this fall at 2780 W. Chandler Blvd., Pesto Italian Eatery will be Arizona’s first build-your-own pasta concept.

The fast-casual restaurant will give guests the opportunity to enjoy fresh, homemade pasta and sauces in a casual environment at an affordable price point.

The restaurant is led by Cosmo Magliozzi, who is bringing his passion for high-quality Italian cuisine cultivated by his father, Antonio Magliozzi – a retired celebrity chef and restauranteur who gained recognition for his popularity among well-known clients such as Tom Cruise, Sylvester Stallone and even former President Bill Clinton.

“Our journey began forty years ago in Gaeta, Italy, when Chef Antonio Magliozzi inspired many with his amazing sauces served with fresh pasta. His voyage brought him to America,” Cosmo writes on his website, pestoeatery.com.

Spokesperson Jamie Killin said Antonio “isn’t involved in an official capacity but he is a huge supporter and inspiration.”

Cosmo said his concept will offer dine-in, delivery and carry-out.

He added that his mission is “to serve fresh quality ingredients with passion while allowing you to express yourself with friends and family.”

Guests will choose between several different varieties of pastas, including a gluten-free option, with two long-noodle and two-short noodle choices. All pasta will be made fresh on-site every day.

They then will choose from several homemade sauces, including the restaurant’s signature marinara and pesto, as well as specialty rotating options such as lobster cream and the Italian tuna red sauce.

A variety of proteins and vegetables will also be available to add – such as meatballs, sausage, chicken, pancetta, grilled artichoke and eggplant – and top it with Pesto Italian Eatery’s specialty blend of cheeses and fresh basil and served with a traditional Italian breadstick.

Additionally, Pesto Italian Eatery will offer several grab-and-go salad options including a mixed green salad, Caprese salad and an Italian tuna salad made from the family’s traditional recipe.

Dessert options will include classic Italian favorites such as torta della nonna, cannoli and sfogliatella.

“We want to inspire our customers and allow them to express themselves while enjoying a meal with their friends and family,” Magliozzi said. “This is my way of sharing my father’s famous Italian recipes with the world.

“As he’s known for saying, ‘It’s no secret – it’s olive oil, garlic, onion, oregano, fresh basil and all of my heart inside the sauce.’”

Meanwhile, two new restaurants have signed leases for New Square in downtown Chandler, joining DC Steak House, which earlier this summer relocated to a swank, ultra-modern space from a couple blocks away.

The Stillery, a Nashville-based restaurant owned by a Chandler couple who are opening their first outside Tennessee, serves Southern-style comfort food and moonshine in an 8,139-square-foot space. It’s set to open this fall and will offer live entertainment.

Los Angeles restaurateur Tomonori Takahashi will be bringing his JINYA Ramen Bar to New Square as well, continuing an expansion that has seen his eateries pop up in various cities across the country.

The son of a well-known restaurateur in Japan, Takahashi came to the United States in 2010 to introduce American to his simple premise: “Real Japanese ramen isn’t about the noodles, it’s about the broth.”

He boasts on his website of signature stocks “slowly simmered for more than 10 hours.”

“We combine whole pork bones, chickens or vegetables with just the right amount of bonito, dashi, kombu and other authentic ingredients. The result is a rich broth that is thick, full-flavored, healthful… and unforgettable,” he says.

“However, we believe that there’s still more to ramen than broth,” he adds, stating, “We take our noodles seriously, too.”

With noodles aged for three days to maximize their flavor, “JINYA Ramen Bar’s noodles are made fresh daily and crafted to sink perfectly in your bowl with thick noodles for some broths and thin noodles for others,” he said.

Traditional toppings and tapas on the side include pork, chicken or vegetarian broth as well as from spinach noodles.

“We’re constantly creating new flavor combinations and challenging our already high standards to continually hone our craft, because we’re crazy about ramen,” he says on his website.

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