June 14, 2021

George Cafe Journal

The Power of Success

Small business of the 7 days: Ciao

Wausau Pilot & Overview

Editor’s be aware: Company of the Week is a sponsored characteristic that shares the tales of locally-owned and operated organizations in the Wausau region, highlighting the solutions and expert services they supply and the strategies they contribute to the metro area’s one of a kind taste. Master how to aspect your enterprise by emailing [email protected]


This week’s showcased organization is Ciao, an extraordinary downtown Wausau restaurant that options authentic Italian cuisine in an upscale, nonetheless comfy atmosphere. Proprietor Adam Jamgochian, who owned and operated Michael’s Supper Club ahead of opening Ciao in the former Daly’s place, claimed his menu is influenced by old college recipes that had been handed down to him from his Sicilian good-grandmother and his mom and dad. Opening an genuine Italian cafe is a aspiration he shared with his late father, Roger Jamgochian, who owned Hiawatha for decades just before his demise in 2013. Now, Adam is honoring his father’s memory by satisfying that shared desire. The Ciao team involves Adam’s girlfriend, Tara Sperry, who serves as bar manager, along with sous chef Keith Kriesl and dining space supervisor Kelsey Jakubowski. All three have worked with Adam for perfectly above a ten years, which means the Ciao knowledge is smooth and sensational for prospects who take pleasure in relaxed good eating and an night of pure escape. For Adam Jamgochian, foodstuff indicates loved ones – and his patrons are produced to experience a aspect of his. Study on to learn additional about Ciao.

Adam Jamgochian is the proprietor of Ciao, a downtown Wausau restaurant that attributes genuine Italian food stuff. Photograph: Christina Kimball/Wausau Pilot & Overview

Q: When was your organization set up, and what prompted you to commence?

A: We opened on November 15, 2019. I’ve often required to be downtown, and a super reliable Italian cafe is one thing my father and I constantly talked about performing and hardly ever received around to. My father was from Brooklyn and my good grandmother was from Sicily and they often liked superior food stuff. My mom and dad handed down all their loved ones recipes, and currently being able to eat as a family was normally a huge deal for us, collecting collectively and having fun with all the flavors with each other. I was usually involved in my dad’s cafe business enterprise, from the time I was 8 years previous. I needed to provide the New York taste of Italian food to Wausau so I can consume it all the time myself and all people else can, way too. This cafe was seriously motivated by my loved ones.

Q: How did you pick out the title of your small business? What are you hoping to convey?

A: Ciao, in Italian, implies hello there or goodbye. It is one of quite a few names we toyed with, and that a person caught. It just seemed like the proper matter to do, and we made a brand about that word that labored and expressed what we required to express. Furthermore, it seems like “chow,” which usually means it’s time to try to eat. That would seem about correct, much too.

Q: Explain to us about your small business. What do you give?

All the menu products are my personalized favored points to take in. A large amount of the recipes are handed down from my spouse and children, factors I’ve tweaked with my individual style. We attribute handmade pasta, it’s like nothing at all else you have tasted, and it’s tough to locate below, and we feature dry aged beef, accredited organic beef, new oysters, a large amount of matters that you won’t come across at an additional area in this space. You simply cannot get selfmade burrata designed from scratch any where among here and Milwaukee, and if I had to decide on a favourite appetizer that would be 1 of them. The braised veal with lemon artichoke sauce is amazing and our Bolognese is unbeatable. We know how critical it is to maintain income in the community, so we supply our substances locally as a great deal as humanly possible. I started out doing that at Michael’s and carry on to do so right here. When persons depart the restaurant I want them to come to feel like they’ve had 1 of the greatest foods of their life with assistance that is second to none.

Q: What would make your small business exceptional? What sets you aside?

A: I’d say it’s all in the way we do matters, from creating our pasta from scratch to making positive our components are genuine. We import our pantry staples from Italy, correct down to the salt, vinegar and flour. The fresh new produce is from as close to Wausau as I can obtain, and I operate with Meadow Farms in Wabeno for the protein and a large amount of the make, much too.

Q: What do you appreciate most about your work? What drew you to this function?

A: I really like generating men and women delighted with meals and I adore my restaurant spouse and children as nicely. I have surrounded myself with individuals who I get along with and cherish pretty significantly – from my employees to the clientele who come to my cafe. It feels like spouse and children.

Q: What are you most very pleased of carrying out?

A: I’m happy that I’ve recognized Ciao in my individual correct, my personal entity. I very own everything – there are no partners. I did it all on my possess steam. We were being able to open this position, with a lot of help from Randy Verhasselt at Evolutions, in a thirty day period just after the closure of Michael’s. This is a excellent place, and when Daly’s was running here they had a great enterprise as well, and I was really happy to be ready to have on and honor that – but in my own way.

Q: How have you altered and progressed in excess of time? What’s different now from when you initially started out?

A: We changed thanks to COVID – which, of program, changed every thing for all people. For us, our benchmarks of excellence are even better than they have been right before, as considerably as currently being sanitary, harmless, maintaining the general public secure from any destructive viruses. That was really essential to me. For awhile we were paying out additional on cleansing substances than we were being on food. We in fact upgraded our HVAC system to a thing equivalent to what you’d locate in an plane, with ionic molecules that get rid of 99 p.c of micro organism and molds in the air an on surfaces. As far as the food stuff goes we maintain obtaining greater at what we do, experimenting with what we do, pushing things with new suggestions and pushing the envelope.

Q: What problems have you experienced to prevail over? Basically, if you had it to do all more than once again, would you do anything differently?

A: I could have taken a minimal extra time off among my perform at Michael’s and Ciao – it was only about a month. But it was a golden possibility I wanted to consider edge of. And seriously, I couldn’t be happier with how it all turned out.

Q: What are your hopes and desires for the long term? Where by do you see your business in 5 several years? 10?

A: I system on branching out, potentially with spots in Colorado and Florida. If that happens I’d use exactly the exact same recipes, similar decor, same kind of storefront and market regions. I’m extremely thrilled about it. In the long term, we’ll be acquiring some reside music, continuing in the custom that Daly’s experienced in bringing new music to the community and to downtown dining. Ultimately, however, I can’t convey plenty of my gratitude for my staff and patrons. If we did not have these kinds of a great team and if our patrons didn’t adore what we provide we wouldn’t have stood a probability as a result of the challenge of COVID.

Connect with Ciao

Ciao, 307 N. 3rd St., Wausau – Reservations at 715-298-2004

Hrs: 4 p.m. to 9 p.m. Monday as a result of Thursday, 4 p.m. to 10 p.m. Friday and Saturday, closed on Sunday

Menu, specials and function info can be observed listed here. Adhere to Ciao on Facebook here.