east valley
Volume 3 Issue 46 Mesa, AZ
May 30, 2021
Il Vinaio passes the test of time downtown with its inventive fare BY MELODY BIRKETT Tribune Contributor
A
IN THE BIZ
s businesses on Main Street in downtown Mesa have come and gone in the last decade, Il Vinaio restaurant has been among the few that have withstood the test of time. Owners Cameron and Cindy Selogie opened il Vinaio (ill-vih-nye-oh) near Main and Country Club Drive 12 years ago. The restaurant is located in a historical landmark of sorts that was built in 1973. It originally housed the Humpty Dumptyâs restaurant and the Selogies bought the building when it housed the Valley Eatery Diner. âWe gutted and remodeled the front and reopened in June 2009 as il Vinaio,â recalled Cameron, noting the name means âthe wine merchant.â âWe have wine clubs and a lot of wine dinners.â âWhen we started as il Vinaio, we started with the linen tablecloths and that really turned a lot of people off,â he said. So, the couple regrouped and remodeled in an old-world Tuscan decor with oak tables. âWe call it casual elegant,â explained Cameron. âThereâs no dress code. You can come in with shorts and a T-shirt.â The food is a bit Mediterranean along with American fusion. âWe do have quite a few Italian dishes, pasta dishes but we have burgers, seafood, steaks and chops, just a variety of things,â said Cameron. âWe donât like to pigeonhole ourselves.â Even though the restaurant is more high-end, it even survived the pandemic because it has few employees. âIâm the back of the house,â Cameron said. âI have a gal who has her own pastry business who comes in a couple of days a week and helps me with prep. We have a couple of servers and they alternate. âOur guests have been very generous with our servers. So, our servers are making good money. Cindyâs the bartender and hostess. Iâm the chef and dishwasher.â Cameron and Cindy come from a manufacturing background but they love to entertain and so their career change made sense.
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âWe consider ourselves in semi-retirement right now,â Cameron said. âI guess it sounds like a lot when we have a restaurant that seats 160 to only have one cook. I think of it as a manufacturing process. Iâm very efďż˝icient back there by myself.â In addition to lunch and dinner served Tuesday through Friday, il Vinaio also serves a champagne brunch on Saturday and Sundays. The restaurant is closed on Mondays and sometimes for a few days in the summer or during a holiday weekend. âMy mother is 93 and sheâs getting pretty severe dementia,â Cameron said. âTwo years ago, we moved her in with us at our Chandler home. Monday is our day off and we spend a lot of time with her, getting her nails done, her hair done, and running errands.â Itâs a lot of hard work but Cameron says they love what theyâre doing. âEvery day I associate it with having a party. You work really hard to get your house cleaned, get the food prepped and then you have guests over and you feed them dinner, you have drinks, and have a fun time partying. At the end of it, you clean everything up and then the next day you start all over again. We have a party at our house every day.â In addition to daily specials, there are a few signature items customers keep coming back for. âWe have a pork loin dish. Itâs a prime pork loin that we pound out ďż˝lat â kind of like a Midwest pork loin â and we do just a little Panko breading on it and we deep fry it. Itâs really soft and juicy on the inside, crisp on the outside. âThen thereâs an orange caper berry sauce and we serve it over a fontina cheese risotto. Thatâs the one dish thatâs been on our menu since we opened. Many people come in just for that. One time we took it off the menu for a short period of time and people rebelled. Thatâs probably our most popular dish.â The other popular items are linguine bolognese and burgers. âEverybody tells us we have the best burgers in ArizonaâŚWe have on our marquee, âBest Burger in Arizona.â People see that and they come in. They agree.â Everything is made from scratch. Bread comes from a local bakery. For the bottomless champagne weekend (USPS 004-616) is published weekly
Mailing Address: 1620 W. Fountainhead Pkwy., Suite 219, Tempe, AZ 85282
(480) 898-6500 Steven Strickbine, publisher Paul Maryniak, executive editor
brunch, Cameron said, âWe have the standard fare of pancakes, French toast, omelets, eggs. We do a regular eggs Benedict and a lobster eggs Benedict. We have lobster meat and avocado on it. Kind of like a California Benedict. âBut with the brunch, we just donât have the breakfast items. We also serve burgers during brunch and weâve got some specialty salads, scampi and ahi tuna. Itâs not a buffet but itâs everything from breakfast, lunch to dinner.â Right now, the restaurant has about 100 wines on the list, pouring over 50 by the glass. They also have reserve wines. âWeâre going to start our Wine Down Wednesday again,â said Cameron. âBefore COVID, every Wednesday we had live music and we would bring out a little tasting plate and we would bring a representative in from one of the wineries. âAnd they would pour four to six different wines. So, you could do a little tasting, have your tasting plate and then if you wanted to buy a bottle you could buy the bottles to go.â The couple also offer full-blown wine-pairing dinners and a beer and donut pairing every few months, an event that was started in 2009. Cameron pairs homemade donuts with craft beers. âIâve done a banana bread cheesecake donut, a BBQ chicken fritter which is like a chicken and wafďż˝les ďż˝lavor, and a cashew butter rose hip jelly fritter. We donât do your traditional raised or cake donuts. We do something really special and geeky.â His favorite thing about running a restaurant is âcreatingâ and getting to know customers and what they like so he can pair wine and food. Married almost 20 years, the couple has lived and worked together for 25 years. âWe enjoy each othersâ company. Communication is the biggest thing. Customers sometimes call it dinner and a show. Thereâs occasionally an issue we have in the front and back of the houseâŚ. Any time we have any issues is because something wasnât effectively communicated.â Information about events is available through a monthly email for wine club members as well as on Facebook, Twitter and Instagram. Information: ilvinaio.net/index.php; 270 W Main St, Mesa, 480-649-6476. Subscriptions are $26 for 2 years, $14 for one year. Periodicals postage paid at Phoenix, AZ 85026.
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