Chris Chagnon appreciates a thing or two about dining places, which very likely clarifies the fast accomplishment of his newest enterprise, Pavino’s Italian Bistro and Pizzeria in Maggie Valley,
The restaurant opened a thirty day period ago and has seen a regular stream of shoppers, as effectively as good testimonials.
Going for walks into Pavino’s feels like strolling into a hole-in-the-wall mother-and-pop Italian eatery circa 1970, and that is exactly what Chagnon was going for.
The eating region, though quaint with just 11 tables, would make superior use of the compact room, which utilized to property an workplace for a tow truck support.
The patio delivers ample room for a handful of extra diners and those ready on takeout orders.
When it comes to the foodstuff, Chagnon prides himself on generating almost everything from scratch.
“We make every thing by hand,” he explained. “You could go in the kitchen and check out us roll the cannelloni.”
Chagnon bought his initial job working at a pizza joint when he was 14. By 16, he was jogging the position, and at 18, he purchased the business. Given that then, he has opened 26 places to eat, from Albany, New York, to Clearwater, Florida, and even Haywood County.
“I’ve been coming right here for about 20 many years now, and I moved to Maggie Valley in 2013 and opened the Country Winery,” he reported.
The key to Chagnon’s places to eat, he said, is retaining points uncomplicated. Like the other spots he’s opened, Pavino’s capabilities a menu created up of reliable Italian recipes he’s recognized considering the fact that he started out out in the cafe business — correct down to the home made sangria.
All meals are served with a salad that features a generous portion of Italian meats and cheeses, bread, soup and dessert.
Even though Chagnon is thrilled about the entire menu, which capabilities 13 dinner choices, he’s perhaps most eager to communicate pizza.
“You go into some areas and see that their huge pizza appears like our medium,” he said. “And we really don’t use pans like a good deal of destinations. We cook our pizzas in excess of an open up flame.”
Pavino’s is only open on Thursday, Friday and Saturday, from 4-9 p.m. each working day. When questioned if he could possibly expand his several hours, Chagnon’s response was company.
“We’re only opened on weekends, and that will by no means change,” he said.
Though Pavino’s does give takeout, the cafe doesn’t do shipping and delivery. Chagnon said the cause for that is the kitchen is simply as well compact to guidance that volume of business. With just one particular 6-burner array cooking, only so much meals can be ready at 1 time.
A rapid glance at the menu reveals a whole lot of classic Italian favorites, these kinds of as chicken parmesan, fettuccini alfredo and spaghetti with meatballs.
Even so, Chagnon also reported they are much more than willing to accommodate unique requests, as extended as the purchaser does not head the dish taking some supplemental time.
“We have lobster for our seafood alfredo, but if they really don’t brain waiting, we can do lobster ravioli,” he mentioned.
Reservations are essential for get-togethers of 4 or additional persons. Whilst every little thing else is 1st-arrive-1st-served, Chagnon mentioned hold out times haven’t been way too extensive yet.