Mark Estee’s newest culinary creation opening soon in Reno
RENO, Nev. — Mark Estee’s latest culinary venture is set to open Dec. 1.
Reno Provisions, a combination restaurant, market and private dining space as well as a food production facility to supply his other eateries, is going in at 100 N. Sierra St., in the old J.C. Penney store a block north from Estee’s popular Campo restaurant.
Estee says he had been looking for a way to stabilize and support his growing roster of restaurants.
“In restaurants you make two cents on the dollar and that’s if you’re really good. We’re busy every night,” says Estee, referring to Campo. “If you’re in the restaurant business, you want more control over what you make. It saves in labor costs and you get better ingredients.”
After doing some research, Estee found a model for what he wanted to do: Publican Quality Meats in Chicago, a butcher shop/café/bakery/gourmet market that serves as a private dining room and caterer for The Publican restaurant.
In 6,500 square feet on the street level, Reno Provisions will feature seating for 140 and various foods, such as hot and cold sandwiches, healthy snacks, gelato, pastries and drinks at point of sale and charged by the plate, in cafeteria-like dining.
The space will also feature a bar and private dining room for 40. A small market will sell produce from Great Basin Food Co-op and fresh pasta and feature a retail area for Estee-approved items such as Big Horn olive oil, giving downtown residents another option for some basic groceries.
A cooking demonstration area will be available for lease after 7 p.m. each night for cooking classes or parties as will be the private dining room for catered dinners.
The upstairs will have an Art Deco design. Larry Henry Architecture in Reno is designing the space.
For Estee, though, the 10,000 square feet below the street is Reno Provisions’ real purpose.
“Upstairs is there for what we want to do downstairs,” says Estee.
Downstairs will house a butcher and bakery, featuring a 12-foot-by-24-foot refrigerator, the largest Estee says he’s ever seen, and three large ovens.
Martin Van Kruyssen, former pastry chef for The Ritz-Carlton, Lake Tahoe and former owner of the Flying Dutchman in Incline Village, will be managing the baking operation.
“We’ll increase (bread) production tenfold,” says Estee. “It will service all the restaurants that need bread, pastries, meat.”
Estee owns Campo in Mammoth Lakes, Calif., Burger Me! in Reno and Truckee, Chez Louie at the Nevada Museum of Art, Glenbrook Club at Lake Tahoe and Heritage at the Whitney Peak Hotel in Reno in addition to Campo in Reno and the soon-to-open Reno Provisions.
He also is former owner of Moody’s Bistro and Lounge (now called Moody’s Bistro, Bar & Beats) in Truckee.
Estee expects Reno Provisions to employ 35 people.
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