A quick Q&A with John Rea or Via Farina in Omaha, Nebraska
Concept:
Our concept has always been pretty simple: fresh pasta and sourdough pizza with a friendly and welcoming vibe. We have added charcuterie on a pretty great level to now focus on pizza, pasta and charcuterie. We want to be comfortable enough for a guest to come enjoy a pizza and a Peroni, but also elevate the overall experience.
Pizza Style(s):
Our pizza style would fall into the non-traditional or maybe neo-Neapolitan category. We have a full sourdough program for all of our bread and pizza dough. High hydration and wood fired.
Why was now the right time to expand to a second location?
We felt right now was the best time to expand as we’ve had some great momentum ever since coming out of COVID. I felt like the first few years we were really still trying to solidify our identity. Pizza Expo 2022, as I look back, is where things really took a turn. I recall coming back from that and calling a meeting with the owners and being very passionate about really focusing on our pizza. From that point on, we’ve continued to add to our overall numbers on an annual basis. We saw our sales floors and ceilings continue to raise and a line of people at the door at times other than Friday and Saturday nights. That – paired with the momentum we were nurturing and the momentum of pizza and pasta as a whole – we knew it was time.
After nearly nine years of operation, what were you able to refine as you built out the second location?
I think the refinement aspect came from us becoming more comfortable in our own space. For the longest time, we would have to give a disclaimer that we are not Vera-certified Neapolitan – or so we thought. Once we became comfortable and knowledgeable in what we were doing, it opened up everything. We aren’t trying to duplicate anything, we aren’t trying to trick you into thinking you are in Italy. We want to make the best pizza and pasta we can, source the best ingredients we can, make sure our guests are enjoying themselves and have some fun along the way.
How have you been able to adapt to a two-unit operation, especially with the second location having double the seating?
We are still working out the kinks in operating two locations. One thing that has helped us in the transition is moving all of our dough, pasta, bread and dessert production to our new location. It has been great for consistency purposes. I have a baker, Sadie, and she has a team in the pasta lab. These guys are all very good at what they do and are continuing to learn how to dance around one another, so to speak. To have those duties split between three or four people is a blessing compared to trying to keep two teams on the same page.
What is the “pasta lab,” and how did it come about?
The pasta lab!! It has been such a cool aspect of our restaurant. Ours came from a combination of design and logistics. After seeing the pasta room that Evan Funke has and visiting with Dan Richer at Razza and seeing his dedicated space (learn more on page 38), we knew this had to not only be an aspect of what we were going to do but a focal point. So much of our daily work is done in that space, and I love that there is no hiding. Everything we do is right in from of you. I especially love the glassed-in aspect. The crew back there can just zero in and focus on what they are doing but also not be phased by how busy it is right in front of them. We keep some expo markers around, too, so if we see some kiddos being good, we’ll hand them a marker and let them know that the person making all the pretty pasta just challenged them to a game of tic tac toe. It’s a lot of fun, and these kids and families are going to remember fun aspects like that.
Learn more about Via Farina on Instagram.
