Aug 18, 2016
Ever since he opened Main St. Pizza Company on East Main Street 11 and a half years ago, Vic Marchese has wanted to serve pasta dishes featuring his mom's sauce and meatball recipes, but the small kitchen in the busy and crowded pizza shop just didn't give him room to grow his business that way.
Two months ago, at the end of a three-year planning and building process, Marchese was finally able to expand his restaurant, building a bigger kitchen and adding a new, large (75 seats) and attractive dining area.
And since then, the customers have been pouring in.
"I always knew we would do well because people always liked my motherâs sauce," Marchese said. "She just passed away four years ago. I wish she was here. She would really enjoy this. She would be out here, talking to everybody, and she would be involved here in the kitchen, I know she would."
The expansion helped Marchese fulfill a few dreams -- serving his mom's recipes, bringing Italian dining back to Batavia, double the number of diners his restaurant can serve at one time and providing a more upscale dining experience.
He designed the new dining room himself, with help from his wife and an interior designer who suggested the table tops and upholstery on the long booth that sits under the custom made Main Street sign on an interior wall framed by two racks of wine. The wood and brick ambiance gives the restaurant a classic, urban feel.
"I wanted to build something that was over the top," Marchese said. "I wanted it to be the best restaurant Batavia could have, as good as anything in any big city."
Customers have told him, he said, that they feel like they're in a restaurant in Boston or Montreal when they're in his new dining room, or with the big meals, friendly atmosphere and good food, they feel like they're home. Both compliments apply.
"The best compliment anyone has ever said, people just thanked me for building this for them," Marchese said. "That says a lot right there. Food aside, pizza aside, spaghetti aside, people say the building is for them."
The homespun atmosphere is accentuated by a wall of photographs of local scenes, alongside shots of the family dog, Winston, and a couple of the restaurant's dishes. The local photographs are the work of Batavia residents Mark Gutman and Howard Owens.
Marchese is particularly proud of the 16-foot front window that opens easily when the weather is good, giving diners not just a view of downtown life on the sidewalk, but an open-air cafe feel, much like any big city bistro.
Main St. now takes reservations, and that's not a bad idea on most nights, and tables by the window are the most requested by those callers making reservations.
While mom's sauce and meatballs anchor the new dining room's menu, much of the culinary creativity comes from Main St.'s new executive chef, Jason Ball, a native of Batavia who got his culinary degree from Erie County Community College and has been a sous chef and executive chef at several restaurants and hotels in the region. He was most recently sous chef at Orazio's in Clarence, where he was part of a team that won four Taste of Buffalo awards. He spent about 10 years at Orazio's with a break in the middle to be executive chef at Byrncliff in Varysburg.
Ball started hearing talk more than a year ago that Marchese wanted to meet with him and discuss an executive chef position and Ball's first reaction, he said, was "executive chef in a pizza shop? No way," but then once he sat down Marchese and understood his vision, he said he was sold on the idea.
"This is something special right here," Ball said. "I've long wanted to come back to my hometown and do something special and this is it. This is great. We said it would be great and we're doing it."
In preparing for the job, Ball took a family vacation in New York City and visited the bistros of Little Italy. He said he absorbed ideas and atmosphere, and during their planning, Marchese took Ball to Tony B's in Rochester and Marchese had a steak there and told Ball he'd like to include a steak on the menu for the new dining room.
Ball found a cut of Angus filet mignon that costs $20 per cut, which means it's $38 on the Main St. menu, but Ball described it as an amazing cut of meat, and since customers keep ordering at that price, it must be pretty good. Ball said the goal was to offer the best cut of steak in Batavia.
Marchese and Ball want everything to be first-rate, he said, so they only get the best ingredients, including cheese from Yancy's Fancy (for desert, homemade ice cream from Oliver's Candies, to continue that local theme).
Ball has the freedom to offer unique and creative specials every night, including some really special specials on weekends, such as this past weekend when the menu included an ahi tuna steak with vegetables and a jasmine rice.
The appetizers include the Winstonator (named after the Marchese family pet), which is two 10-ounce meatballs in mom's sauce with cheese, and Ball introduced his own take on Arancini, a Sicilian rice ball with asparagus, ricotta , various cheeses and a roasted tomato sauce and chive oil.
It's quickly become one of the most popular items on the menu, Ball said.
"We want customers to have a great experience," Ball said. "I believe sitting down and enjoying a meal is an experience. Anybody at home can cook spaghetti and meatballs, but here we want it to be an experience. We want to it to be a top notch level service, an amazing atmosphere and great food like this town has never seen before. Weâve set our standards very high."
Marchese said he hopes people feel like they've had a real Italian dining experience after a meal at Main St., and not just because they had a pasta dish or a meatball.
"When you go to an Italian familyâs house, you always eat well and you never leave hungry," Marchese said. "Thatâs what I want to emulate here. Our portions are always huge. I donât want anybody to go away hungry. So far, itâs been good. People are leaving with doggie bags and I like that."
By Howard Owens, The Batavian