Centro South cafe in Reno scraps tapas for present day cuisine

Editor‘s notice: This tale was corrected to replicate that Alberto Gazzola labored as a chef at the cafe Trattoria, not as a dishwasher.

In a planet in which several new eating places go bust inside a number of years, just one longtime Reno chef has uncovered to roll with the punches. And that in some cases means scrapping menus that are unsuccessful to link with buyers.

Centro South is chef Alberto Gazzola’s most current venture, a spinoff of his wildly thriving Midtown cafe, Centro. Centro South launched before this calendar year hoping to emulate the good results of its tapas-focused sister cafe. 

But Centro South’s delicacies failed to make the excitement that Gazzola had anticipated. Even with the affluent clientele and ritziness of the new locale, the Village at Rancharrah, the tapas menu intimidated some customers looking for a informal lunch, Gazzola considered. Tapas, a Spanish phrase for appetizers, is made up of artfully organized modest plate dishes that includes meat, greens and the form of seafood found in Mediterranean international locations — squid, octopus and these.

Reno restaurateur Alberto Gazzola poses at his new eatery, Centro South, which recently launched an exciting new menu.

So, Gazzola decided to scrap the complete menu and replace his govt chef with Geoffrey Caliger, a veteran of Liberty Foodstuff & Wine Trade.

The new menu and staff, which was exposed a minimal additional than a 7 days back, focuses on contemporary delicacies.

“Absent are the modest, super elaborate (and way too costly) plates,” Gazzola explained to the RGJ. “Smaller sized, medium and comprehensive-measurement entrees will be part of our choices, from new everyday fish preparations to Piemontese-breed beef. Asian- and South American-influenced recipes will also be existing.”

Trisha Anderson

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