Centro South restaurant in Reno scraps tapas for modern cuisine

ByBasilia D. Griffith

Jul 11, 2022 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Editor‘s take note: This story was corrected to mirror that Alberto Gazzola labored as a chef at the cafe Trattoria, not as a dishwasher.

In a earth exactly where numerous new restaurants go bust inside a couple of several years, a single longtime Reno chef has uncovered to roll with the punches. And that occasionally signifies scrapping menus that fail to hook up with customers.

Centro South is chef Alberto Gazzola’s newest enterprise, a spinoff of his wildly profitable Midtown restaurant, Centro. Centro South introduced earlier this yr hoping to emulate the success of its tapas-focused sister cafe. 

But Centro South’s cuisine unsuccessful to deliver the excitement that Gazzola experienced anticipated. Despite the affluent clientele and ritziness of the new location, the Village at Rancharrah, the tapas menu intimidated some customers looking for a casual lunch, Gazzola thought. Tapas, a Spanish word for appetizers, is made up of artfully organized small plate dishes featuring meat, greens and the kind of seafood found in Mediterranean countries — squid, octopus and these kinds of.

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 Meals & Wine Trade.

The new menu and workforce, which was uncovered a small additional than a week back, focuses on modern-day delicacies.

“Absent are the modest, tremendous elaborate (and also high-priced) plates,” Gazzola informed the RGJ. “Scaled-down, medium and comprehensive-dimension entrees will be portion of our choices, from fresh daily fish preparations to Piemontese-breed beef. Asian- and South American-motivated recipes will also be present.”