Jo Marie Scaglia comes from a prolonged line of restaurateurs — 3 generations on her mother’s side, 4 on her father’s.
So when she designed her latest grill concept, Caffetteria Modern Cafe + Marketplace, she drew on those roots.
“I always favourite a thought of a cafeteria so we could build your possess plates. But it was indeed what we grew adult with, suggestive of a Sunday meals,” she said.
Every Saturday, she would conduct to a Farmers Market with her mother, Kathy “CoCo” Scaglia, to batch adult on uninformed vegetables and fruit. On Sundays, her mom would make food for 25 to 50 people — 3 to 5 meats, a engorgement of side dishes including vegetables and casseroles, salad and lots of desserts.
But as many as it was about a 3 o’clock Sunday meal, it also was about entertainment with friends and family for review and assembly new people.
The leftovers would be handed out to take home.
Scaglia’s new grill will be a complicated take on that knowledge and those comfort food favorites — fresh, seasonal, made-from blemish (including mayonnaise and salad dressing), and healthier.
She expects bowls to be among a many renouned items, including a Sunny-Side-Up Bowl with a plantation uninformed egg, avocado, preserved cabbage, arugula, roasted Brussels sprouts, red quinoa and feta cheese with umami salsa and a lemon wedge, served all day for $12. Customers also can supplement protein to their bowls, including all-natural rotisserie chicken, sliced beef and parched Yellowfin tuna.
It also will have sandwiches, as good as tacos.
The Caffe Salads embody a classical Cobb, Charcuterie (with pepperoni and salami), and Southwest Crunch (with black beans, jicama and a chipotle vinaigrette).
Caffetteria starters will embody soups (three daily varieties), cheddar pimento cheese and residence crackers, and honeyed potato fries. Oven-fired pizzas are baked in an 800 grade oven in minutes.
Entrees, called artisanal plates, offer a protein, salsa and sides, and embody house-roasted turkey, rotisserie lamb, meatballs and organic non-GMO tofu. Sauces embody Thai ginger coconut curry, basil pesto, onion tomato jam and red chili hoisen. For sides, Caffetteria will offer such equipment as sharp sauteed eggplant, cauliflower rice, wheat berry tabbouleh, and roasted honeyed potatoes with pecans.
Family dinners for $29 will have a rotisserie chicken, dual family-size sides and dual sauces.
Caffetteria also will offer coffee drinks, breeze kombucha (local and organic), Stubborn Soda, and workman iced tea.
Scaglia also has practical for a booze permit to offer champagne cocktails, breeze and qualification beers, residence booze and booze on tap, as good as a Bloody Mary Bar for weekend brunch (7 a.m. to 2 p.m. Saturday and Sunday).
Daily breakfast equipment will embody a wrap, BLT, honeyed potato hash, Rancheros, PBJ toast and avocado toast, and Yetta’s Shakshuka (farm uninformed eggs baked over a bed of stewed tomatoes, spinach, peppers, onion and garlic in a cumin tomato puree).
Scaglia, who also owns The Mixx restaurants, took over partial of a former Bruce Smith Drugs space during 25 on a Mall in a Prairie Village Shopping Center, 71st and Mission Road in Prairie Village. Bruce Smith Drugs relocated to Hen House Market.
Dine-in business will sequence during a opposite and be served during their table.
Caffetteria will chair about 100 people inside, as good as 35 on a square starting this spring. It has a assembly room (behind colorful panels and with floor-to-ceiling windows looking out to a mall) seating adult to 16 people.
It will have a grab-and-go area in front, a sell area offered stewardess gifts including interesting and cookbooks, kitchen towels, home taste and other items.
In loyalty to Bruce Smith Drugs, Scaglia spotless an aged pharmacy scale that was left in a groundwork to use in a Caffetteria decor.
“It was desired by a village and we a respected to be in a spot,” pronounced Scaglia, who lives within walking stretch of a Prairie Village Shopping Center.
She skeleton a 10 a.m. Mar 14 opening. Hours will afterwards be 7 a.m. to 9 p.m. Monday by Saturday, and 7 a.m. to 5 p.m. Sunday.
Catering services will be rolled out this summer.