Restaurants in Los Angeles are a dime dozen. So you need something more than just an appealing ambience and good food to stand out amongst the high level of competition. That special ingredient that sets you apart from the rest has to do with your story, the story behind your restaurant’s whole reason for existing. South End’s story revolves around owner, Mario Vollera’s, love for wine, Italian-style pizza, and people.

Growing up in Italy, Mario got his introduction to the culinary world by working at a pizzeria at age 16. He would travel across Europe by working in various restaurants, eventually leading him to open an establishment of his own in Sweden, which he successfully sold. Armed with a strong knowledge in wine & Italian cooking, Mario co-opened the acclaimed pop-up restaurant, Barbershop. After that, it was only natural that he opened South End in September of last year.  Supplying it with an impressive collection of wine and an array of mind numbingly good pizzas, Mario’s newest venture is easily turning into Venice’s best pizza & wine bar.

I had the privilege of meeting Mario while we dined at South End. It is an intimate space with a modern industrial feel. We were greeted and promptly seated by his friendly manager, Manlio, a native Italian also.  At times, I felt like I was in Italy as I listened to the friendly conversations Mario and Manlio had with their local Italian patrons.

Mario started us off with a tasting of beautiful reds, where I landed on Battaglini’s Zinfadel  as my favorite. A true sommelier that he is, Mario not only talked about the composition of each wine, but also the history behind it. Great start to the evening already! After that, the chef sent out a deconstructed caesar salad with anchovies & piave, along with crostini topped with prosciutto & creamy fresh burrata cheese. As I tasted both dishes, I was delighted to discover the freshness of their ingredients.

Then, came the main event – the rustic Italian PIZZAS.

Mario hooked us up with the Vanguard and his favorite, the 1905. The Vanguard consisted of Asian mushrooms, piave, fresno chiles, and fine herbs. I was expecting this one to be on the dry side since it didn’t have any sauce. But, because the mushrooms were sliced thick, it provided the perfect amount of moisture for the pizza. It was scrumptious & light! The 1905, on the other hand, is a sausage lover’s dream. This perfectly seasoned meat is made from scratch in the South End kitchen (oh yeah, they also make the dough, the sauce, and the mozzarella cheese themselves). The 1905 pizza consisted of the house made sausage, olives, and basil. The saltiness of the olives, the sweetness of the sauce, and the spiciness of the sausage were a harmonious balance of flavors that sat atop a perfectly baked Italian style pizza crust. After the wine, the apps, and the pizza, I was one happy, stuffed and buzzed camper.

So what’s the verdict on South End? If you’re a vino lover who can get down with some fully legit pizza, then you’ve gotta get yourself over to South End. This place is all about good food, good wine, and good service & company. I had a blast eating at South End, but I also had a great time getting to know Mario, his staff, and the passion they have for making their customers happy through food & drink.

Want to know more about the talented & quite funny Mario Vollera? Read his short, candid interview: 

What made you love food?

A: My family, specifically my grandmother. She used to make her own bread,wine and oil.

 

How old were you when you knew you wanted to open/run a restaurant?

A: I was 16 years old and working in Italy in a pizzeria.

 

How would you describe your cooking style and/or the food in your restaurant?

A: It’s similar to Chef Frank Fermin’s cooking style and the food in my restaurant is reflects my Italian background.

 

When did you open your restaurant?

A: 6 months ago

 

What lessons have you learned about the restaurant business since you’ve been open?

A: Customer first. Share love for food and wine with them and see them as your friend and guest.

 

Q:What roadblocks did you have to overcome to get to where you are?

A: A lot of them…the list is long

 

Q: What is your favorite item on your menu?

A: The 1905, which is a homemade sausage pizza.

 

Q: Who are some chefs or other restaurant owners whom you have learned from?

A: Peppe Miele, President of Verace Pizza Napoletana.

 

Q: What is one kind of food you can’t live without? 

A: Pizza and sushi

 

Thanks Mario!

“Live life with passion!”

-7 Days Theory

For more interviews like this CLICK HERE.

 

Comments

comments