RIDGEFIELD — Jeff and Johanna Herron opened their new downtown Ridgefield restaurant, Pioneer Avenue Restaurant, on Friday in the area formerly occupied by Pioneer Street Cafe & Bakery, 207 Pioneer St. The new cafe serves breakfast and lunch from 8 a.m. to 4 p.m. just about every day other than Monday. The menu transitions from breakfast to lunch at 11 a.m. When its license to provide beer and wine is granted, it will also provide supper featuring Italian classics, these kinds of as rooster Marsala and rooster Castellana, and steak.
The Herrons fulfilled although Jeff labored as a chef and Johanna as a waitress at Vallata, an Italian good-dining restaurant in Fairbanks, Alaska, in 2000. Soon after they achieved, Jeff ongoing to pursue his culinary job and identified a enthusiasm for sourcing nearby substances. Johanna labored as a waitress and bartender as a result of university. Just after earning a Grasp of Science in group nutrition from University of Alaska Fairbanks, she founded farm-to-university packages and helped modest farmers grow their corporations so they could sell to eating places, retail and international markets.
The couple moved from Fairbanks to Ridgefield with their little ones in July 2020. When they acquired that the Pioneer Street Cafe & Bakery was for sale, it seemed like the excellent possibility to pursue Jeff’s dream of possessing his have restaurant.
The Herrons will apply two new applications that may possibly not be evident to diners.
They will produce a business design that lessens squander.
“There are two functions to the squander-reduction plan,” Johanna Herron explained. “First, it’s very good not to squander, and second, it’s really hard for restaurants to stay open because of value. In the very long phrase, if you shift the way you imagine about points, you can conserve.”
This shift in imagining starts with portions intended to be a fulfilling food to the consumers when they dine at the restaurant with no leftover food to be thrown out or taken absent in plastic containers. This program will evolve as the house owners get a improved perception of what diners want. To help reduce foods waste, Pioneer Street Restaurant presents a establish-your-have breakfast with a la carte sides, such as a fruit bowl ($4), two pancakes ($5) and household potatoes ($4) that lets consumers to custom made structure a meal that matches their urge for food.