Sprazzo, a new Italian-themed restaurant, will open on Main Street (hopefully) “in time for the holidays,” Justin “Chester” White told The Sopris Sun.
The restaurant will be operated under the same business umbrella as Main Line Social, another new restaurant currently under construction on Highway 133. Chester, the owner of both ventures, is a father of two young children and first came to Carbondale teaching with the High School High Scholar program at Colorado Rocky Mountain School.
During a September interview, he and his staff for both restaurants — Rodrigo Ramirez (general manager) and Daniel Leon (executive chef) — treated The Sopris Sun to a sampling of Sprazzo’s made-from-scratch cuisine. From a whipped eggplant dip with garlic and marjoram to fried zucchini flowers stuffed with ricotta — every one of Leon’s appetizers and dishes we sampled was bursting with flavor and creativity.
“Carbondale is a sleepy town sometimes,” Chester noted. “Do restaurants close early because people don’t go out, or is it the other way around… People don’t go out because restaurants close early?” Sprazzo intends to bring fresh energy to finding out.
The team explained exactly how they will draw people in: with a vibrant, casual atmosphere and “undeniably delicious Italian food with a particular focus on pasta,” Chester described. With Allegria Restaurant permanently closed as of September, there’s a niche to fill.
Beyond handmade pastas, the menu will include regional specials, like supplì, a deep-fried rice croquette typical of Rome. Ramirez, who has extensive experience in Italian cuisine and worked for years managing restaurants upvalley, said, “I want people when they walk in to feel comfortable, invited. The cherry on top is going to be the food is amazing.” To this aim, prices will be kept reasonable without sacrificing quality — with a few specialty items for special occasions. Similar to The Painted Pig, Sprazzo’s predecessor at 689 Main Street, the restaurant will endeavor to source ingredients from local farms when possible.
After catering to a transient community of mostly tourists and second home owners, Ramirez felt the void of not serving what felt like true community. “Ultimately the food industry is nourishing the people around you,” he said. “I love coming to a place that feels like home … That makes restaurants so much more special than just tables and chairs.”
“‘Sprazzo’ in Italian means a burst or a flash with the implication of that being something good,” Chester explained. “What we’re trying to capture here is a sense of energy. We want this to be a place where young professionals and the younger Carbondale feels comfortable to have a good time. And at the very same time, we want it to be somewhere where the retirees or the late-career Carbondalites get to experience that energy again and sort of connect with their youthful side.” The logo has a lightning bolt nestled between the letters Z signaling that burst of energy.
Additionally, the name “plays on the irony of the building,” Chester stated. “It’s no secret that 689 Main Street has cycled through half a dozen restaurants, and we wanted to laugh at ourselves a little bit, like we could be the next one that lasts six months. We could be a flash in the pan or we could stick it out, and that marries very well with the idea that we’re going to open this winter, and we know we’re going to have to close for renovation.”
The renovation that Chester spoke of will involve redoing the interior to improve a customer’s experience of the old house-turned restaurant. “The guest experience is sub-optimal, and we’re trying to perfect it,” said Chester. Eventually, the former bar will transform into a daytime café serving simple baked goods and gelato. Out back, Chester envisions short-term lodging for up to 40 people. In the meantime, the bedrooms upstairs will be used for staff housing or even artists in residence.
Gnocchi is sure to be a popular dish of choice at Sprazzo. Photo by Oliver Sutro
As for pizza, however, that will be a Main Line Social specialty. “One of the privileges that we have opening two spots on a relatively aligned timeline is that we can focus on two very different value propositions and two very different experiences,” Chester said.
Operating both restaurants under one business will save on expenses and have other advantages, like sharing employees and curating combined experiences. For example, a wedding party staying at the short-term lodging planned at Sprazzo could have a rehearsal dinner there and the larger reception at Main Line Social.
“Hopefully we’ll be the last owners of this building and have something for my kids to take over,” Chester concluded.
Keep an eye out for opening dates, events and reservations at www.SprazzoCarbondale.com
Dining and Cooking