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Small Lake City
Small Talk, Big City
Join host Erik Nilsson as he interviews the entrepreneurs, creators, and builders making Salt Lake City the best place it can be. Covering topics such as business, politics, art, food, and more you will get to know the amazing people behind the scenes investing their time and money to improve the place we call home.
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Small Lake City
S1, E90: Manoli's/ Parea - Manoli Katsanevas
Greek food isn't simply a cuisine in Salt Lake City—it's a cultural foundation that has shaped our dining landscape for generations. This week, we sit down with Manoli Katsanevas, the culinary force behind Manoli's and Parea, to explore how his family legacy evolved from Crown Burger to James Beard-nominated fine dining.
Born into the family that founded Salt Lake's beloved Crown Burger chain, Manoli shares how scrubbing floors and working the line as a teenager sparked his passion for restaurants. The conversation takes us through his culinary education, the launch of a catering business with his wife Katrina, and the eventual opening of Manoli's on 9th South—a restaurant that would elevate Greek cuisine while honoring traditional flavors and techniques.
What truly resonates throughout our discussion is how deeply intertwined food and community are in Greek culture. "Everything in Greek culture is around food, food and gathering together," Manoli explains. This philosophy guided his pandemic pivot when Manoli's temporarily closed, leading to take-and-bake meal kits that eventually inspired their newest venture, Parea—a fast-casual concept serving authentic Greek street food just half a block from their flagship restaurant.
We also explore Salt Lake's surprisingly robust Greek community, which traces back to early mining operations in Carbon County and has maintained strong traditions through generations. The Greek Festival (mark your calendars for September 5-7) stands as the largest Greek festival west of the Mississippi and showcases the community's enduring cultural pride.
Whether you're already a fan of Manoli's lamb riblets and charred octopus or you've yet to discover authentic Greek cuisine beyond gyros, this episode offers a fascinating glimpse into how one family's culinary traditions have become woven into Salt Lake City's identity. Listen now to understand why quality ingredients and authentic preparation remain non-negotiable, regardless of whether you're enjoying fine dining or street food—and why a Greek wedding with dollar bills flying and ouzo flowing is an experience you shouldn't miss.
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What is up everybody and welcome back to another episode of the Small Lake City Podcast. I'm your host, eric Nilsson, and this week's guest is someone who is very active in the Greek community and has founded one of my personal favorite Greek restaurants in Salt Lake Manolis. So our guest this week is none other than the man, the myth, the legend, manoli Katsanevas, born and raised in the family that founded Salt Lake's favorite burger spot, crown Burger, where he grew up scrubbing the floors working on the line and made him want to work in a restaurant as his career. He graduated from the culinary program at Slick until he eventually came up with the idea for Manolis and him with the love of his life. They were able to do that, and not only that, but then start their most recent restaurant venture, perea, down the street on 9th South. Lots to learn from him. A lot of great insights into the Greek community and culture here. Also, we have the Greek festival coming up in September. That's one of the longest running cultural festivals in Salt Lake, so make sure to mark your calendars for that if you haven't yet. But without any further ado, let's jump into the episode with me and Manoli to hear more about him and his amazing story Enjoy.
Speaker 1:If there's one thing that I will always say about Salt Lake, it's like the Greeks have always held the backbone of the culture in Salt Lake, because we, as like I mean in Utah in general, I mean because, like the predominant culture becomes very it's a very conforming way of life and you have so many cultures that have come here I mean you take your, 23 and me, of anybody and there's so many different cultures but there aren't a lot of people that demonstrate those cultures in a very active way.
Speaker 1:And so I mean I have friends, I mean in the Greek community, like I mean Chris Coombs, for example, one of my I mean pledge brothers, fraternity brothers, got um beers with them a couple of weeks ago to catch up Cause, uh, I mean he does a lot of things and needs a lot of help promoting stuff, and I always love helping promote stuff like city streets and the Greek festival, everything that's coming up. But and it's also funny to see, like, just like the the, the comment I always hear the most from people is oh, I know so-and-so, who's Greek, their family owns Crown Burger, and I'm like, I'm like, yes, they're, like there's this family and obviously, like the more kids happen and like, the more people can say that it comes from it. But it's always funny to see these like claims of fames of the Greek community and like especially um I mean either on Chris's story on Instagram or like Elena Saltis is one um that I got introduced via a friend of mine and like I see like just like the Greek parties you guys have like the instruments are out, like the dollar bills are getting like thrown out and I'm just like how do I get in on this Cause? This looks like so much fun.
Speaker 2:They are fun, yeah, and then when that goes to it that's not great, goes to a Greek wedding they always just go nuts. They're just like what is happening right now Everyone's throwing dollars and dancing and drinking and yeah, it's just fun. We know how to have a good time. That's one thing about our culture.
Speaker 1:Yeah, Like I mean, I go to a Mormon wedding and there's just like a, you know some sort of catered vanilla cake.
Speaker 2:And then there's vanilla cake and a couple of sandwiches yeah.
Speaker 1:Black eyed peas in the background yeah.
Speaker 2:No, we, we just everything's around. I mean, everything in Greek culture is around food, food and gathering together, and so that's why I feel like we are so good at running restaurants or doing anything in the hospitality industry, because I feel like we were like built to do that, because that's like one of the things that we love. We learn it from our parents, our grandparents, just having people over at your house, feeding them until they can't eat anymore and they want to throw up and they're like but still eat, but still eat. Yeah, so that's I.
Speaker 1:I feel like it's innately just who we are yeah, and I love that because, like any true culture, and like cultural gathering, family gathering, however you want to call it, like it's always based around food, which I will always love because I'm a big fan of food. And like there's one time on my mission there was this simone family we were meeting with, or they were just really nice to us, and before we went in the first time, my companion looks at me. He's like, just, you know, eat slow. And I was like what do you mean? Because I was from Utah, I mean I had Polynesian friends. I'm like what do you mean? I love Polynesian food. Like this is kind of like, feels like home to me. So we show up, they give us a plate of food waiting right behind it. I was like, right, ah, okay, I see this now. So you know, you, you live, you learn, yeah, um, but Manoli can't name it. I'm excited because I mean a Manoli's is an amazing restaurant. The accolades prove it. I mean James Beard semi-finalist Um, I mean it's, it's part of what I would say is like one of the I mean subjectively so like best restaurants on the nine line. I love going there.
Speaker 1:The first time I went I went with he's my dentist and childhood best friend, brandon Bowen. So it was me, my partner at the time, him and his wife, and we go I'm going to always have a great time because they had a gift card from somewhere. But then when we were walking out, there was um. So I look over and I see Joe Ingalls on the patio. Oh, joe Ingalls, yeah, and I I mean we'd probably had two bottles of wine between us I go up just like I mean probably apologetically, so like walk through the plants, like Joe, good to see you man, have a good night. And he's like, yeah, thanks, like whatever. And my partner at the time she's like you just know everybody and I'm like I do not know him. Just to be very clear, I am drunk and I see someone I recognize and respect and appreciate. I'm glad you thought that.
Speaker 2:Yeah, but I'm glad you thought that.
Speaker 1:I mean especially with the expansion of Paraya and having a more fast casual option. It's been fun to see how you've taken I mean, let's call it like the legacy of Greek food and Greek culture and, for lack of a better term put it on your back to keep that, that legacy going and but also take your own unique twist on it. So I'm excited to hear more of kind of that journey, cause I know that your story more or less I mean starts with your Greek family, starts with I mean, for lack of a better term like mopping floors at Crown Bird.
Speaker 2:Yeah, yeah, no, definitely did I mean. So I grew up in the industry. So my dad, when he was younger, he owned a nightclub called the Athenian in the 70s and his siblings owned those too, and then they got out of the Athenian and they started the Crown Burgers.
Speaker 1:So my uncle, do you know what year that was roughly?
Speaker 2:I think it was 1970. God, it was 1977, I think, I believe, is when they opened the first Crown Burger. It was the one on 2nd, but my uncle, nick, my dad's brother, and my dad's brother-in-law, John Katsarakis, opened that. And then the second crown burger. My dad and his brother, manuel, opened that crown burger. Okay, and then they, each, sibling kind of, started opening crown burgers, so now there's seven.
Speaker 2:My dad got out of it in the eighties, I believe, a little bit before I was born. So, um, but I was raised working at Crown Burgers. I worked for my cousin, mike, who owns a 33rd South and Highland Drive Crown Burger. You know, cleaning tables, doing drinks, things like that. That's kind of how I got into the industry, because my parents had to start working around 13 years old. Um, just so we could, you know, learn work ethics, stay out of trouble, things like that. Do you have a lot of siblings? I have three older brothers, okay, yeah, so, three older brothers, four boys, wild household, but good, you know. But yeah, so I started doing tables, drinks, and then, you know, you keep moving up.
Speaker 2:And then when I was about 15 or 16, I believe I was 15. My cousin asked me he's like, hey, I want to teach you how to start cooking. I was like, oh okay, and I always grew up like my mom's an amazing cook. She cooked every night like everything from scratch. She's awesome. So I always watched her cook and stuff and I was intrigued with it, but I never really got involved too much, like she'd have us peel rush things like that. I didn't really know what I wanted to do. Obviously I was so young, uh. But once I graduated high school I was like, god, you know, I kind of want to get into maybe cooking and doing more stuff with cooking, cause I wanted to open a restaurant. I was like, I think, I want to open a restaurant, and so that's kind of how it all kind of began. Um, through through crown burger.
Speaker 1:Yeah, it's fun to see it Cause again, again. Going back to your comment about Greek culture all circled around food. So not only do you have a home where your mother's cooking every night, bringing the family together, but then, if you're not there, you're either at school or at Crown Burger cooking or being around some sort of experience.
Speaker 2:Yeah, we were just always around food. All my family, my aunts, are all awesome cooks. Everyone just cooks really good, Everyone cooks from scratch. So we were just I didn't realize how rare it was to be around such good food all the time and for them to cook the way they did, until I got older and I was like, holy crap, like they're using hotel pans, like my aunts and my mom and stuff, Like that's like we use in restaurants. You know, they're like cooking for no less than like eight to 10 people at all times and that's like a small amount.
Speaker 2:Yeah, exactly, and I mean we were in a house with, you know, five, five guys you know this is my dad and my three brothers so, like my mom had to cook a lot because we were all just savages. So it just yeah, so it was kind of crazy. But yeah, and then I went to decide to go to culinary school. So I went to Salt Lake Community College and I was like all right, well, let's give this a shot and see how it goes. And I just kind of fell in love with it even more and just started working around at a lot of restaurants.
Speaker 1:When I love your comment about like I didn't realize what I was experiencing in my family gatherings either broader family or your own until you started to get older, like, oh, this is more special than I thought it was. Yeah, cause, like for me, like growing up, so like when I was younger, my mom was working more pediatrician, so it's usually come home 30 minute meal, hour meal, or pick up something along the way, and then, uh, parents split up and she had, uh, I mean less time then, so a lot more of those, and then got married and wasn't got remarried and wasn't working as much. And so she like because like food's a big thing in my family too, like that's my way my grandma shows love. I mean, every big holiday we'd go to is at her house. Um inspiredired my cousin to become a chef. Now he's a chef up in Willamette Valley in Pacific Northwest, which then inspired his nephew to be a chef. He went to Oregon State, became a mechanical or electrical engineer, graduated and said he's like, actually I think I want to go work at a restaurant, and so now he's a chef at a restaurant in downtown Portland, and so it's fun how these experiences and cultures that you have growing up like influence so many people later on. So not only just be like, oh cool, I'm going to learn how to cook a cranberry and be like you know what. Actually I think I can do something.
Speaker 1:And it wasn't like and I had a similar experience growing up where I mean I thought that my okay, that's what's going on with. So as my mom got more time to cook, she really leaned into it, started baking a ton, started making I mean, all the bread that she would have at family especially bigger family dinners was homemade. Started baking cookies a lot. My stepdad hates chocolate and so for every family dinner we have now and since then, it was always there's like kind of like a fruit or vanilla option and then there's a chocolate option.
Speaker 1:I'm always going to gravitate towards chocolate because that's who I am, but I didn't realize how special it was until I'm going to get in my 20s and start like dating, going to friends dinners, and I was like, oh, you mean it's not normal for you guys on a Sunday dinner or a holiday dinner to have all of the China out and have name tags and to like, and I have all of this because I just gotten so sensitized to it now. I mean, there's also like the the pendulum swing can go too far one way, where it's like, hey, you're worried too much about the presentation, the experience, when in reality the the best part of a meal is sitting down and enjoying people's time, conversing and and having that intimate time together. Yeah, and so I love that. Uh, you, you realized kind of how special that was and especially, like you said, I mean like the energy of a kitchen is palpable.
Speaker 1:I mean it's stressful, it's, it's chaotic, but it's.
Speaker 2:It's still fun and it's where everyone wants to be right. Yeah, yeah, it's literally where everyone wants to be Like. When you're in a house, everyone's always around the kitchen, yes, and then when you're in a professional kitchen, when you're in there, it's just the energy that you're just like God, it just feels good. Where people are working together, they're together, where it just brings people together, and I think that's what always kind of attracted me to it.
Speaker 1:Totally. I mean even talking, thinking about other restaurateurs and entrepreneurs that I've had on the podcast. I mean like Matteo Sonia and him talking about growing up in Italy with his family, and I mean similar to Greek culture. I mean food is everything. It brings people together and he wanted to. I mean, even if I think it's the, if you type in togethernesscom, it takes it to you to his website and then even with, like Nick Zocco, I mean he was kind of. I mean he was about to graduate high school.
Speaker 1:I mean Nick Zocco is executive chef at Urban Hill and he's like I don't teenage kid but then gets connected to guys like hey, why don't you just come work at the restaurant in the summer and see how you like it? And he's like I actually really do like this, and but yeah, I mean food is one of the few experiences that we can all share and bring together and it's like similar to my opinion of music. There is no competition there. I mean there's obvious competition, shout out VFM, um. But uh, it's.
Speaker 1:It's a shared experience where it brings us all together, just like music. It's not like us against them, it's us all together, enjoying something together, and so that's something that I've always grown to appreciate via my cousin who lives in the pacific northwest, because I really didn't appreciate food until he was like we're gonna go have like an adult night out, we're gonna go have a drink somewhere, maybe go grab an appetizer, go put our name on a list, maybe we'll grab another drink and then we'll go eat and then we'll maybe go grab dessert or maybe like a little nightcap, and I was like, oh, this is fun. It's like, yeah, this is how it's done. Yeah, Out of curiosity, what's your crown burger order?
Speaker 2:Or maybe you don't eat it anymore. No matter what, I don't know. I'm a double cheese guy. No matter where I go get a burger, double cheese is my thing. Yeah, I always double cheese, always extra dressing, extra fry sauce and then normally tomatoes and pickles only, but it depends on the day and the side of crispy fries. That's my jam. I love a good double cheese.
Speaker 1:Yeah, I think there's this moment in my life where because I would go to Cranberger periodically, like my family, growing up was more of a hires family. We just live closer Um. But now, because I live in Marmalade, there's like two Cranberger's kind of wherever I go.
Speaker 2:Cause if.
Speaker 1:I go third West, then there's I mean third West North temple. And then if I go down second South to get anywhere East, then I'm like, oh, there's another one here, the second one. Stick a fork in me, I'm done. But there was like a moment of maturity where I saw someone get it, I mean a crown burger, like a pastrami hamburger. I was like what is this? They're like, just get it. And then I was like I'm in, I'm sold. So yeah, give me a pastrami burger, everything on it, with an extra dressing or fry sauce to dip it in fries, oreo shake, maybe a Coke, if I'm feeling it, yep. And then a nap after. Oh, it's like and it's funny, like getting older, like I realized what my comfort foods are and like I always realized that they do in fact comfort me. And so I'll have a crown burger and I'm just like, ah, you can go to bed, we can just kind of like just let this all marinate for a moment and move on.
Speaker 1:No better feeling, right? Oh yeah, go take a nap on the couch, especially like family dinners. Go take a nap on the couch after, or that's what we did, oh yeah.
Speaker 2:And then, as you get older, it just extends because it starts hurting your stomach. You're like, oh no, I'm bloated too and I need to take a nap. I'm really not moving anymore.
Speaker 1:So I love that you realize it's something that you wanted to do. I mean, was there any moment in time that you can remember as far as a memory of being like, oh, this was the moment that I didn't realize that this was for me, or I wanted to take it further than working in the line at Crown Burger.
Speaker 2:When I was working at line at Crown, I realized that I really enjoyed it. And then when I started going to culinary school, I was, you know, that's where I was like, okay, yeah, this is awesome, I like like learning about French cuisine and other cuisines besides you know, burgers and Greek food. I like learning about French cuisine and other cuisines besides burgers and Greek food. And so I started really enjoying that. But when I worked at a place called Cafe Niche the guy who owned it his name's Ethan LaPay. He owned it at the time. He owned it for I think, about four years. He's one of my really close friends.
Speaker 2:When I started working there, that was the moment where I was like, yes, I always felt like I was going to open a restaurant, but I was like, yeah, I need to do this, Like this is awesome because I was able to see those guys open a restaurant and they were like one of the first people.
Speaker 2:Like when Pago started. It was like Pago Cafe Niche, copper Onion, where they were starting like the whole farm to table movement and we haven't really seen that in Salt Lake, because before that it was like Market Street, there wasn't a ton, and they were the first ones doing that farm-to-table thing. I was like God, I love this because this reminds me of how Greek food is. It's very simple, ingredients, really good. They were getting so much local produce from farmers, every day, fresh fish, and I was like dude, I could do this, but on a Greek scale or with Greek cuisine or with my style and stuff. So that was like the moment where I was like, okay, I think this is actually going to work. Uh, salt Lake, I think, really needs this and I think we could really fill this niche.
Speaker 1:Yeah, and that's one thing. Like I mean, one feedback I have about Salt Lake from a lot of people is like, oh, the food isn't great, Food isn't this? I'm like, listen, if you know where we've what we've come from into where we are now. Like, put some respect on it. All Cause again, like growing up like we would go. I mean the two restaurants I remember going to was spaghetti factory in, uh, trolley square, because I mean you have three kids, there's no better place. But yeah, you can have your Mazithra, go have your Spumoni chop up some bread and drink your milk. Don't understand why we did it that way, but we did. And then the other one was Charlie Chow's, because that was also in Trolley Square at the time. I mean now it's on Four South, but like that was it.
Speaker 1:And even thinking about some of the other, like you've mentioned, some of those farm to table, some of those initial restaurants that came and it's interesting to see, like the, I guess, for lack of a better term came and it's interesting to see, like the I guess for lack of a term like table they set for the rest of people to come in and kind of keep iterating on these new ideas. I mean like, for example, you have you and manolis and having a true, um, elevated greek experience compared to kind of like a lot of the greek food that people would sit were around before. And like you have people like I mean going back to matteo and him being like, cool, I'm gonna bring my, I bring my. I'm literally going to move my family out here from Italy to create another Italian experience. And now, like all these different restaurant groups and seeing kind of what they're willing to do and seeing this appetite no pun intended for better food in Salt Lake, and so it's fun to see these different restaurant tours take these ideas and run with it.
Speaker 1:And even Scott from Pago, I mean seeing what he's now doing with Sugarhouse Station, and I'm a big fan of it, especially in Sugarhouse right there. On that note, we had all of the renovations that happened and a lot of chains came in. I mean even that line it was like Buffalo, wild Wings, cold Stone, potbelly and just like corporate ones and then they've kind of all phased out. But now we're phasing in a lot of more of these local spots and so it's fun to see this next wave kind of reiterate that point of good quality local food and people willing to take the risk to do so.
Speaker 2:Well, that's what people want and that's why 9th South has been so attractive is because all of the landlords, people that own all those properties on 9th South, are really good about leasing out locally, because that's what Sugarhouse was supposed to be Sugarhouse before they remodeled it. I don't know if you remember it was like sugar house, coffee, luna's italian ice. It was such a cool place. And then they said, okay, we're going to remodel it and do all this local business. And then they're you know, when you're charging 35 to 40 bucks a square foot back in 2014, you're going to price out all those local guys. So they put in these chains and now they're going out. So, hopefully, I think what they're realizing is now let's bring in some local places and I think it'll start hopping a lot more, because I really think that's why night south is doing so well, like it feels like like southeast portland, like that where it's just like you know, you have all those local restaurants like ava, jeans and things like that.
Speaker 2:like you have everything from central ninth market to water, which to coming up to pereira monolis, to scott's place and I don't know. I just think it's really is and I I'm partially biased, obviously, because we have restaurants in that area but like it really is probably the coolest, the coolest area in the city, like it really is so different.
Speaker 1:And it's unique too, because I mean, even using your example, like you specifically, and even like, I think, like Will McMaster, like Pizza Nono Nono Bistro is you start with one example. So you have Manoli's, which I mean I assume was based on the look of the building, was a new build. You came in and were able to be the first tenant there, but then, because it is so, there's so much opportunity there to be developed that you're like, oh cool, I do want another restaurant. I love being in this area and on the street. There's a house down the street that I can convert into a restaurant. Let, that I can convert into a restaurant. Let's do another concept.
Speaker 1:Yeah, and so it's fun to see these people land and expand and I mean I've heard of so many plans right now of people kind of working on that. Next, I mean going back to Mateo. Like he's opening up his own fast, casual spot, the Central 9th guys are doing the opposite and they're working on getting a spot on Main Street for more of like a fine dining restaurant there. So it's fun to have this kind of a step above, like leasing out a kitchen to someone and having them test out this idea. Yeah, A way for again, like local people, because even thinking about, I mean across the entire Nine Line, there is no chains. Well, I mean it depends on your definition of chain, because then there's like vessels, like probably the closest thing you could get to it. Yeah, that's the closest I mean they're still considered local.
Speaker 2:But, yeah, one it's funny because, yeah, 9th and 9th, yeah it's interesting because the further west you go from 9th and 9th, I feel like it's building even more character. I don't know it's like really interesting. Like, even so, kathia Sleiman she's the one who owns into is going to be so cool Cause it's like all local business Like it's going to be really cool and it's just adding so much character to that whole block from like second East to like fifth East.
Speaker 1:And she reached out to me before, honestly, before like much construction, even started about like hey, I'm starting this co-op, uh with like some help promoting. I'm like we like some help promoting. I'm like we'd love to like let me know when there's more going on and we're still talking about a little bit. But I don't think people will appreciate it for what it is until it's open, cause I mean, everybody knows what a grocery store is, everybody knows ingredients, but the more that you can a understand this like local aspect, especially like local farms, local produce I mean you talk to any restaurateur in the city, especially anybody who runs like a really good restaurant they're not buying from.
Speaker 1:I mean, the mass producers are buying local and sometimes it's hard and you have to be a little creative based on what there is and what season it is, but yeah, I mean the more that we can support that on I mean all up and down the supply chain of restaurants and food in general. A lot more success, a lot, and everybody just wins.
Speaker 2:Yeah, that's why Utah does so well. I feel like we're really good about supporting our local economy, like we're Utahns are very loyal. That's what I love about being a neighborhood restaurant is the loyalty and patronage. When you're in a neighborhood, it's just, I don't know. It's really cool, like the neighborhood right there, liberty Wells, like they've been so loyal to Manoli's, like I know. You know we strive hard to do good food, good service, have a good restaurant, but like it's really cool. Like when the pandemic happened, it was really cool to just see how many people reached out like, oh, let me just donate some money, let me give you guys a gift. Just, the neighborhoods in Salt Lake are just so loyal and I know it goes the same in the avenues throughout Salt Lake, but it's pretty cool.
Speaker 1:And it's one thing that I think is specific to the city of Salt Lake and that's part of why I call myself a Salt Lake citizen, not a Utahan is because the closer you are to this Salt Lake area, I mean there are people that support and want to be part of that journey, Like even the story of Brentley Williams and Old Cuss, which is never evolving roller coaster in so many ways.
Speaker 1:But I mean, there's like two or three times where he's sitting in his coffee shop or somewhere talking and he's like oh man, I really want to do this and really do want to start a vegan cafe, and someone overhears it. They're like hey, listen, I have 20 grand I'd like to invest, because I'd rather that than sitting in a bank account. I would love to help you support this, and so it's fun to see how much people support each other, especially at the beginning. Yeah, we're very fortunate here. So you go to school, you have this experience at Cafe Niche, where you're like I can do this and I want to do this. I mean, talk to me about from there to, I mean, Manoli's. I mean, did you know it was going to be a Greek spot at that point, or what was your idea?
Speaker 2:process. So I worked around at a bunch of different restaurants you know, fleming's, fresco, cafe, niche, grand America just trying to get experience, and I was also. So I ran the catering program for Smith's Food and Drug downtown. They have like corporate offices and stuff like that, so I ran their catering program for a lot of that stuff and so I was doing that full-time and working part-time jobs. And when we were doing that so I met Katrina, who's my business partner and wife and we started Manoli's catering I love how it's business partner first, I won't tell her, yeah.
Speaker 2:And so we started Manoli's catering. And that was around the same time. It was like right, when I was working at Niche and that's kind of when we started that. And so we started Manoli's Catering and we were just kind of like, okay, well, we can build enough business credit if we run this for a few years, start getting a clientele, you know, and then hopefully we can open a restaurant from there.
Speaker 2:So that's kind of where Spur Cafe, cafe Nishin and the catering was kind of all at the same time. So we were both working full-time jobs and then doing the catering at night and we were using different kitchens to cater out of. And it was just cool because it just kind of happened organically. I can't remember how it happened, but someone was just like, hey, will you cater this event? And I was like, oh, okay, yeah, let's do it. And then, boom, it just kind of started like that and we just started catering all kinds of random things, from weddings to baptisms, to family parties, and it gave us a chance to kind of build our name a little bit, build some business credit, and that was kind of the spur. So we had that for three years.
Speaker 1:And at that point Just purely catering.
Speaker 2:Yeah, just purely catering, and I love catering, and that's what we're actually getting back into catering, now that we can handle it again.
Speaker 1:It feels like a very great thing to do, to want it because you're like, listen, I want the masses.
Speaker 2:Yeah, let's cook for as many people as possible. I'm like I don't know how to cook for less than 12 people. So, yeah, so we we started the catering company, did that. And then we went through the EDLF, which is economic development loan fund. We went through them to get the loan to start Manoli's Cool. But yeah, we just started looking at spaces and we just started looking. Then one day we were just driving up 9th South and we saw a space and we were just like, oh my God, that's actually really cool. And at that time there was Pig in a Jelly Jar, that. And then I believe what's VFM's first restaurant, Forage, but I think they had just closed down, so it was just Forage that had just barely closed.
Speaker 1:They were closing around that time, kind of a good time to be like here's this first, yeah. Kind of set menu, farm to table, like elevated food experience. Like it's like this indiana jones handoff.
Speaker 2:You're like oh, you guys are leaving, cool, we're coming in, yeah and they were like two ahead of the curve for salt lake at the time too, like they were doing some crazy stuff that we just weren't ready for yet in Salt Lake. Like it was really cool what they were doing and so, um, yeah, so, anyways, yeah, it was kind of interesting and that's kind of how we found the space and kind of how it all transformed from there. And with, how did you meet Katrina? Uh, we were both on a triple date with people we didn't want to go with. We got like set up on this stupid date and it was just like go with.
Speaker 2:We got like set up on this stupid date and it was just like I didn't want to go and I was doing it as a, as a favor for my buddy and anyways, we sat next to her right, we sat next to each other and we just like hit it off and yeah, we've been together 17 years now and, yeah, it's been really good. We own two restaurants together, a house, uh, has some cats and yeah. So, yeah, it's been, it's been good, it's been a good, it's been a good run so far.
Speaker 1:And when you met her I mean before Manoli's opened what did? Was she working in food industry or was she?
Speaker 2:No, so she was actually at that time she just she was gone to the university of Utah working on her bachelor's degree, so she was just graduating around the time we met and she was also working as a nanny too, but she always just loved food. Katrina's like just self-taught. She's super talented, super artistic, always loved food, loved drink, loved anything, anything in the art she loves. She's like a very artistic person. Um so, yeah, it was good. I mean, when we started the candy company, I mean she didn't even intend to get into it, she was. She was just like, all right, yeah, let's do this, you know, and I was just very fortunate that she wanted to, because she's got like the most amazing work ethic too. And, um, yeah, she was.
Speaker 2:I am just horrible at anything, pastry too. I'm like you know I'll do it, but I'm just definitely it's not my forte. And she just like, does such amazing pastry work and she does amazing savory work, like she does. She has all the menu development with me and stuff. She's just yeah, she's really good. So it's cool. It's kind of fun to see our relationship and how we've grown together and business wise and like running, you know, menus together and stuff like that.
Speaker 1:So it's yeah, it's been neat and it's fun to see how you compliment each other in that where she's like, listen, I know you hate pastries, I'm gonna do this in the suites. You go worry about everything else, hands middle, go home and hopefully still have energy for each other. And I mean, with a lot of people who couldn't work like well, wouldn't work, because, again, that's a lot of time, a lot of friction. But to see that you guys can, I mean have that partnership where it's not just I mean romantic but it's professional and it's friends and just kind of working on this dream together, so that's gotta be a fun experience.
Speaker 2:Yeah, no, I mean it's fun. I mean it definitely comes with the challenges. You know what I mean.
Speaker 1:Like you know from the outside it's like, oh my God, it looks so dreamy it's like, no, I can.
Speaker 2:So, yeah, it's, it's tough. You know you got to figure out how to balance work life, personal, and how to shut it off. And you know, the only way you figure it out is by, you know, trying to kill each other sometimes, you know. But at the end of the day though, like I would never do with anyone else, and, uh, I'm very fortunate that we have the partnership we do, because you can't do this business alone, you have to have a partner. It can't do this business alone, you have to have a partner.
Speaker 1:It's too hard of a business, totally yeah. And I mean, when you think about Manoli, the menu creating it, I mean, do you have any certain process or any favorite dishes that you, either currently or in the past, are like ah, that one was special.
Speaker 2:I mean, I love all of our dishes a lot. The lamb riblets are one of my favorite and the charred octopus those are probably two of my favorite dishes. Um, I'm trying to think of like something that I've just been. I mean, honestly, when we first created the riblets, I was like okay, this is gonna sell like no other. Um, I remember when we did a lineup and one of our servers started crying and she's like this is so good and I was like god, isn't that good. I was that's awesome. And then it, and then it ended up being such a hit we put it on the menu. But that's probably like one of my favorites just overall, just because I love lamb so much.
Speaker 1:No, I love that. So you have. I mean a successful restaurant, I mean neighborhood restaurant. I mean I'm sure it's nice to see people continually come in, especially like, ah, you know, we. I think I want to do another concept, but something a little different. When did that start? That idea starts doing, or what made that want to?
Speaker 2:become more reality. Well, we had never had any intention to open a second restaurant when we started Manoli's. We're like, okay, this is plenty. If you open multiple restaurants, it's too hard to keep your thumb on it and make sure quality is good and all of that. And then the pandemic happened. Right, we needed to figure out how the heck are we going to make money.
Speaker 2:We were closed for five months and Katrina was like, hey, we should do a take and bake concept and do grab and goes and we can do pre-orders once a week. So we started doing that and it was like a huge success. People were like this is awesome Cooking instructions. They just throw it in the oven. Feels like they're cooking at home, but they're not. There's no dishes. And so we started doing that. And then we also were like, okay, let's start doing maybe some pop-ups. And we're like no one's really making Yidos like fully from scratch in Salt Lake, homemade pita, hand stacking the meat like they do in Greece. So we started doing these, you know, pop-ups and those really took off too.
Speaker 2:Um, anyways, we were just like God, if we ever opened a place, it'd have to be half a block away from the restaurant at least. You know, no, like that's the only way fast forward to 2022. Our cousin finds a space, uh, literally half a block West of Manolis, um, and it was a travel agency at the time Renn International and we went and looked at it and we're like gosh, we'd do it. And so we put an offer on the building and we got it and that was kind of the start of Parea. That's kind of how that whole concept happened. So there was no intention at all, it just happened. It was so weird.
Speaker 1:It just spoke it into existence.
Speaker 2:Yeah, I know it was really weird, but it was good though, because we were starting to outgrow the Minoli's Kitchen and we needed more kitchen space. We wanted to get back into catering, so it all kind of worked out the way we wanted it to work out, which was nice. I mean, obviously there's a lot of headaches along the way, but when I look back at it, it's pretty cool that it kind of happened the way it did.
Speaker 1:Yeah, and it reminds me of so. When I lived in Seattle was working I mean South Lake Union, like downtown kind of, just around I mean the Amazon epicenter of things, and there was this I can't remember the name right now, but there was this take like just quick, fast, casual Greek place that I mean you showed up at 12 and there's a line of 40 people around the corner but they can just crank people out and I missed that because, again, like an easy quality in and out greet spot. And then I remember when I heard that parade was opening, I was like please, please, please, please, please, please, give me some semblance of that. And then I went.
Speaker 1:I was like we're back, like that's exactly what I want, so touche because don't get me wrong. Like I mean, I'll still go for a Greek souvlaki or we'll get a Greek plate at Crown Burger, but that one was just is reminiscent of that in all of the right ways.
Speaker 2:Thanks, yeah, I mean that's. I mean that's what like quick and easy for people, but it's just super high quality, tastes amazing and makes you want to come back and just feel comfortable Like it's just like a super casual spot. Paday means good company in Greek, like you're good friends and family and stuff like that. So we want it to be a place where you can bring your Paday out or you can pick up, grab a, go, take a bakes to have for your Paday at home, and that's really what we want. I didn't I need to get one of those taken. I haven't done the taken big. Oh yeah, they're awesome. So we do like spinach and phyllo pies, greek casseroles. We also have like a refrigerated section area where we do like our homemade greek yogurt dips, things like that, so you can order things online or in store. Um, it's great for when you have people over, if you want some prep for the week, so you don't have to do all the cooking. Um, but it's just nice to have some of that stuff in your freezer ready to go.
Speaker 1:I'm just like closing my eyes, thinking of my house just smelling like a Greek restaurant and that makes me really excited about that. Is I mean going back to? I mean like Elena Salta, I mean content creator a lot of Greek cooking, and so like I'll sit there and I'll watch her be like damn it, I need to go get, like I need to go get some Greek food.
Speaker 2:I'll.
Speaker 1:DM her and be like wait, wait, wait, how's that different than this? Or what's this? She's like oh, this is the family recipe, or this is how this works, or this is how I'm like damn it, I need to go eat some more Greek food. What's your?
Speaker 2:favorite Greek dish, would you say or like is there something that you're just like?
Speaker 1:I love that more than anything stick a fork in me, I'm done. But then even just like it's simple I mean lemon chicken rice like even just like from crown burger, I mean it's, it's so simple and so good, yeah, uh. Yeah, it's because it's always the simple things right, like I don't need some huge complicated dish, but you give me quality ingredients made from like the family recipe and it's, it's great.
Speaker 2:I mean that's what people want. I feel like that's what the pandemic showed people too. You don't need anything floofy, you just want good quality food for like a decent price, and that goes a long way.
Speaker 1:Yeah, yeah, and that's I've yet to meet a chef, a successful chef, that doesn't like number one priority quality ingredients. Yeah, I mean, like talking with Viet and Pretty Bird, he's like listen, we don't go get like bad chicken, like this is all really good chicken, really good ingredients, like we've spent a lot of time in this, I mean, and every single other person I've mentioned in the podcast so far has been similar. And so it's funny whenever I see people cooking and they're like, oh so I went to Walmart and I got all this, like no, no, no, no, no, no, no, no. Can't.
Speaker 1:Great value does not provide great taste. You can taste it, oh yeah, and so it's. It's fun to see when I mean even in like my own cooking, which I do rarely because such is my life right now but when I take that extra effort and spend I mean 20 more, 30 more, 100 more, whatever it is I'm like I can taste this difference and it's worth every penny. And so thinking about next steps for either you, manolis Berea, another restaurant concept that can fall in your lap, any other plans of growth or change, or really just focus, not right now.
Speaker 2:I mean, we only opened Padilla in October, so what is it? Somewhere between seven and nine months old, so it's still really new. So our big thing right now is obviously maintaining and growing Manolis, but Padilla we're really trying to grow the market and we're starting to do some wholesale as well, so you can find our pitas and dips at Caputo's. And then we're also trying to expand on our catering. So right now we're really trying to expand on catering and some wholesale too, and that's kind of our next steps right now. As far as another concept, we're not even thinking about that right now. We just, yeah, we're trying to figure out how to run two places right now. So this is a new, new venture for us, you know.
Speaker 1:Yeah, I would be. I would be concerned if you're like we're going to open up five more parades.
Speaker 2:Yeah, that's just not our style, like you know. I just I want to. I want to be able to enjoy what I'm doing and when you have that many locations, you're not cooking anymore, and that's what I don't want to lose.
Speaker 1:That's yeah, the more you're removed from it all, the I mean hey, you love being in the kitchen and love being able to feel that energy, but then the more you remove yourself. Things don't go as well unless everything is dialed in, which is a never evolving process.
Speaker 2:Well, yeah, and like the three things that get you into the earth that got me into it is the food and the employees and the customers. Like that's like I want to like talk to our like. I love talking to our customers, I love, you know, training our employees, talking to them, being with them, and I love the food and like, if you open too many places, it's just too hard. You're, you're behind, you're behind a computer desk and pen and paper and you know I already do plenty of that and I just I, I really I don't want to lose that part of it because it's not worth it.
Speaker 1:If you're not, if you're not doing those three things, and what's it worth? Yeah, I'd be really worried.
Speaker 2:if you looked at it's like no, that's not what gives me life at all.
Speaker 1:Well, and I also know that you're someone who's very involved in the Greek community I don't know the correct terms, I'm going to shoot from the hip, but like the Greek council that I know Chris is on but I mean talk to me about I mean what gets talked about there, how you guys prioritize things, how you support the community. I mean also, like the one that everybody thinks about coming up, the Greek festival. I mean talk to me a little about that experience.
Speaker 2:Yeah, I mean growing up and it was awesome. I feel like that's like being part of the Greek festival at a young age. You're always volunteering, you're around so many people all the time. That's why I feel like it's really interesting to see Greek kids. They have such strong social skills because you're forced into it with big families and stuff. But also the community and Greek festival, greek dance practice, because you're going to Greek dance practice half of the year to get ready for Greek festival. You're going to Sunday school, so you're around people all the time and so it creates awesome social skills.
Speaker 2:But it's just cool to be involved in a community. That's you know, our church is very correlated with our community. Right, they're one in the same. But it's just cool to be involved in a community. I mean the networking, the friendships, like I still to this day hang out with, like most of my Greek friends still that we play basketball together, greek dance together, went to Sunday school together. If we're not hanging out, we can call each other if we need to. It's an awesome community and I feel so fortunate and especially in Salt Lake, since we have such a big Greek community, even when we open the catering company or the restaurant. Having that backbone of support, I can't tell you how much that helps spearhead you in the beginning to get you where you need to be. That community aspect of the Greek community is really cool. It's a very loyal group.
Speaker 1:Yeah, I mean especially nice when you're like, okay, I'm going to open up a restaurant, we're going to do this, and if people show up with gloves on being like, hey, how can I help? Or what can we cook?
Speaker 2:A lot of people ask me like, hey, what can we do? How can we help, you know, and it's like, yeah, like it's uh, it's wild, and I feel like that's something that a great community really is good at.
Speaker 1:So, yeah, Super random question. Um, so price Utah is notorious. Notorious, famous for being, like, very Greek. Yeah, like cause. Someone told me once cause, I mean contact. So I was one of the first Lyft drivers in Salt Lake and which started. That's when I knew I'd like talking to people because someone would hop in the next thing. You know, they're like oh, my gosh, this is so great, have a great day. But I was talking to someone and they're like oh, like, they're going from price utah and I like said something else, like so, yeah, like, obviously I'm greek. And I was like pause, expand on that. She's like well, yeah, everybody in price is greek. It's like a huge greek area. Well, my question is like why, like, what made that happen?
Speaker 2:Yeah, so Carbon County, that area. There's a ton of mining that happened there in the early 1900s and so that brought a ton of Greeks. A lot of immigrants came over to work in either the mine in Kennecott, copper, which is where one of my grandfathers worked, or up in Carbon County in the mines up there. So, like, because you know they would bring poor immigrants to work in these mines and basically enslave them. You know, um, so that's where, like, a lot of the greeks came. So a lot of greeks started in carbon county or stayed in carbon county and then came here. So there's, yeah, there was a ton of greeks from carbon county.
Speaker 1:Okay, yeah, so the mining is what brought them over. Interesting. I always wanted that. I mean, I guess I could have looked it up on my own, but yeah, I was reminded of that. So now, now, anybody I meet from Price it's usually like a 70, 85% chance Like, oh, I'm from Price. I'm like, oh, so you're Greek.
Speaker 2:They're like how do you know? I'm like. I was tipped off once upon a time. There's a thousand people in the city, so 750 of them.
Speaker 1:there it's most likely.
Speaker 2:Yeah, my sister-in-law is from Price as well.
Speaker 1:Yeah, so like not turf war, I want to say, but is it like, let's say, for example, greek festival comes up and you're like, ah, those are, there's the price, Greeks, they're coming in.
Speaker 2:Not that I know of. I don't think there's a turf war, but I don't think there'd be much of a competition. Like I said, the price is a little small, but yeah, there's no turf wars. It's not like West side story. So I wish we could snap at each other, you know, um, but yeah no. So there's like an Ogden Greek church. There's price, and then we have the salt Lake, the prophet Elias and a holy Trinity, and then there's one in Sandy, now a new church, um, but I think those are all the churches in Utah. Cool, I believe. I mean it's gotta be.
Speaker 1:I mean, it's obviously like one of the biggest outside of the predominant one as far as like religious, yeah, no, yeah, I mean we have the biggest Greek festival west of the Mississippi.
Speaker 2:I mean that's pretty crazy, like we have an enormous Greek festival.
Speaker 1:And it's one of the I mean one of, if not the longest running, like festivals in Salt Lake, like how many years have we been going on? I?
Speaker 2:think it started in the 60s or 70s. I think the 70s has started. I think they just did their 50 year anniversary, but I'm not positive. I I have to don't quote me on that, but yeah, it's been around for a while and it's. I mean it's crazy. I mean people still come and roll the Dolmades in the summer, do the Tito P test, like I mean they, as things have gone on, it's getting a little tougher. So you know they're ordering some things in but like there's still a lot of stuff made from, it's still really cool. It's cool that it's still um so intact, because nowadays, with you know everything going on and how busy everyone's lives are, you know it's it can be easy to lose track of community and to kind of fall away from it.
Speaker 1:so it's pretty cool how it still stayed intact yeah, I mean even like the other festival that comes to mind I mentioned, like the utah festival, this is the 49th year, yeah, which puts us in like mid-70s, like in the Greek festival. We're going on longer than that, which is great to see, I mean again, how much bigger it's gotten, how much it stays a priority for the community.
Speaker 2:Yeah, it really has.
Speaker 1:Manoli. I want to end with the two questions I always ask everybody at the end of every episode. Number one if you could have someone on the Small Lake City podcast and hear more about their story and what they're up to, who would you want to hear from?
Speaker 2:I think Ryan Lauder from Copper Onion. I think he'd be fun to hear his story. Because me and Ryan are buddies, but I don't really know too much of his background. So I think it would be fun to kind of hear that honestly Sick me out of my life.
Speaker 1:But that's also been the fun thing, even the friends that I've known. Like you sit down with people you know and you're like all right, let's start from the beginning, chronologically, and tell me your entire story.
Speaker 2:You meet people on later in life and you're not. You're not, and especially like, unless you're hanging out all the time, you're not always knowing their whole background. So I think, yeah, that would be interesting cool, yeah, and I was.
Speaker 1:Uh, that was one place like in a college I interned at, northwestern mutual, which was at the building connected to copper onion, and so we go there a but then there's like this hiatus. And then a friend reached out who's just kind of going through a hard time in life and he's like, can we grab dinner, just like to chat? I'm like, yeah, of course.
Speaker 1:He's like where do you want to go? I was like I want that garlic burger, so I was like I'm going to go there, but they don't have it anymore. Like you said, there's these restaurants that came in that were ahead of their time, higher quality. Yeah, I'd love to talk to them.
Speaker 2:Yeah, no, I think you'd be. And Mike Block from Table X I think it'd be interesting to talk to. Ooh, yes, Mike's a really good guy. He's awesome. He's a good person, really good chef. I really like him a lot. He'd be a good one to hear his background.
Speaker 1:Because when they started Table X, time was pretty far ahead for Salt Lake, so it's really cool to see what they've done. Yeah, I mean, I slowly want to be the Thanos that collects all the infinity stones of the James Beard semifinalist nominees. We'll get them all. And then, lastly, if people want to find more information about Manolis Perea, what's the best place to find information?
Speaker 2:Yeah, I mean you can go on our websites ManolisOn9.com or PareaOn9thcom, but best thing to follow us too is get on our social media and follow us, cause we're always doing fun events Like this. Next Thursday we're doing a lamb on the spit at Manolis, which is awesome. Do our regular menu plus lamb on the spit prefix. If you want to do that, I carve fresh lamb off the spit for everyone Local lamb super awesome. So we're doing that this next Thursday. And then Padilla we're always doing really fun specials, new things in the market, so follow us on our social media and that's the best way to see kind of what's going on in both restaurants.
Speaker 1:Deal. I am salvating and way too hungry for 10 am in the morning. I got to take care of that, manoli. Thank you so much. This has been great, yeah, thanks for having me on. It's been great to hear the story and, yeah, everybody, go check out Manoli's, go check out Perea. Put the Greek. What's the Greek festival, do you?
Speaker 2:have the date yet. Let's see. I believe it's a fifth through the seventh, but don't quote me. Deal Tentatively, block out the dates for the fifth to the seventh of September or October September. It's always September.
Speaker 1:Yeah, that's right, I can always get my months mixed up for a lot of things, but anyway, yeah, 5th to the 7th of September Mark your calendars. If you've been, you know why. If you haven't been, come find out why, and it's a great experience. So, yeah, keep all that in mind, but yeah, yeah, well, thanks for having me on.
Speaker 2:I appreciate it. This was nice, thanks for coming.
