8 minute read
BUSINESS
S. Chandler restaurant overcomes fire, reopens
BY KEN SAIN
Managing Editor
The first attempt to open a Modern Margarita restaurant and bar in Chandler started off well, but went down in flames.
Literally.
“I was there that day,” said Kyle Mason, the restaurant’s vice president of operations. “I was in the office doing some admin work, I’m smelling something. And I thought it was an electrical fire. … I’m sniffing around and all of a sudden, the backdoor kicks in, it’s Chandler Fire Department, ‘Get out, get out.’ We’re like, what?”
That was in May 2018, when Modern Margarita was celebrating one year of being in operation in Downtown Chandler. Four years later they have finally reopened in the city, this one in South Chandler, near Ocotillo and Gilbert roads. The new location held its grand opening earlier this month.
Mason said the cause of the downtown fire was never definitively determined, but they suspect it started in the pizza oven. At the time, they were a dual concept restaurant, with Modern Margarita and La Bocca Urban Kitchen sharing the space that is now operated by The Uncommon at the corner of Boston and Arizona.
“It was a complete loss at the end of the day, from not only the fire, but the water issue that they had,” Mason said. “Because it was crazy.”
Mason said in the restaurant business there are many factors that determine
Kyle Mason, vice president of operations of Modern Margarita in south Chandler, recalls the day the eatery’s first location in downtown Chandler caught fire. (David Minton/Staff Photographer) seeMOD MARGARITA page 31
Chandler eatery started as a hot dog cart
BY KEN SAIN
Managing Editor
Richie Vaia’s journey from hot dog cart operator to successful restaurateur in Chandler includes a detour caused by a collision with a semi-truck.
“I went back to Chicago, we did our last run, I turned around and came right back home and got all the way to Albuquerque in a construction zone,” Vaia said. “A semi came flying over the hill and totally wiped out all my personal belongings, all my equipment, my truck. Everything got wiped out. I was down to nothing.”
Until that moment, Vaia had been building his new life selling a bit of Chicago to former residents of that city who missed home. He started out selling hot dogs out of a cart at the Home Depot until they chased him away. “It’s always better to ask for forgiveness than permission, right?”
He upgraded from that to a food truck with a long-term plan to eventually open a brick-and-mortar restaurant that he Left: Richie Vaia owns Richie V’s Chicago Eatery at 4975 S. Alma School Road, Chandler. Right: The spacious Richie V’s Chicago Eatery in Chandler caters to ex-Chicagoans who miss the tastes of the Windy City. (David Minton/Staff Photographer)
figured was a few years away and now owns Richie V’s Chicago Eatery at 4975 S. Alma School Road, Chandler.
After losing his Home Depot lot spot, Vaia returned to Chicago to pick up his belongings and new supplies for his business. Along the way to Chicago, he stopped often to do some charity work.
“I had to go back to Chicago to pick up my belongings,” Vaia said. “I had them all
if you will be a success or not. Location, good food and service are all important. So is luck.
He said it was lucky for them they did not try and reopen the restaurant quickly. “If we did reopen, what would have happened 18 months later down the road?” he asked. “A pandemic. So we were very fortunate that we didn’t reopen. And here we are today.”
Mason describes Modern Margarita as a place where you can go to get craft cocktails, without the long wait you usually find at craft bars.
“I don’t want to say we’re a craft cocktail bar or anything like that,” he said. “But when you come in here, you will get a craft margarita, but without the time. We try to make everything fast. I’ve been to several craft cocktail bars. I’ve been a craft mixologist before as well. So I know that you sometimes sit at an establishment and you’re waiting 5, 6, 7 minutes for a cocktail.”
On the food side, they try to keep it simple. Most of the focus is on tacos. They just give it a modern update.
“We’re not your traditional Mexican, authentic cuisine that you would go to see … unlimited chips and salsa coming out the wazoo. We really focus on a creative aspect, or modern aspect, to the traditional taco. [For example,] using Korean beef as a short rib. We’re using a Nashville hot chicken right now in a taco. So we’re just trying to infuse a little bit of fusion and at the same time have different culinary aspects.”
This is the second Modern Margarita location in the Valley, joining the one in CityNorth in Phoenix. Mason said since both locations are doing well, they do plan to expand.
“I would like to go to the west side,” Mason said. “Goodyear, that kind of area. The residential growth is substantial out there. And there’s not a lot of options for people either.”
In addition to expanding in the Valley, Mason said they may also look to other states, mentioning Texas as a possibility. One thing you won’t find at a Modern Margarita, however, is a pizza oven. Mason said they’ve given that up.
RICHIE V'S from page 30
in storage because I didn’t know if I was going to stay out here. So I said what a good idea if I get some sponsors … and I can feed the homeless and battered women across America on the way back, make some noise, bring some awareness. The turnout was fantastic at every stop I did. There were over 1,500 people along the way.” Before deciding to move to Arizona, Vaia worked in the entertainment industry, working on shows like “Chicago Fire,” “Chicago PD,” and “Shameless.” He said he did lighting, special effects and rigging, calling it the “best job in the world.”
Then the pandemic began and production stopped as the entertainment world tried to figure out how to keep going. Vaia said he always thought the best way to spread happiness was through their stomachs.
He had some experience in running a food cart and restaurant. When he arrived in Arizona he started by trying to sell pizzas. Vaia said it wasn’t until he switched to Chicago food that he realized he found his niche.
He said it seems the Sun Lakes area is filled with Chicago natives. He imports his food directly from Chicago to keep it authentic. It’s been such a hit, he has regular customers from as far away as Yuma.
“I got one guy that comes up twice a week from Tucson,” Vaia said. The menu is not extensive. It features Chicago hot dogs, Italian beef, Italian sausage and a supreme tamale. Add in fries, Italian ice and beverages, and that’s about it.
And that is exactly what his customers are looking for, authentic Chicago comfort food in South Chandler.
He was able to open up the restaurant at the corner of Alma School and Chandler Heights with the help of his business partner, John Hornacek, brother of the former Suns player and coach.
It’s been such a success Vaia said he’s already thinking expansion.
“We’re looking toward the Queen Creek area or Maricopa, those are my two choices,” Vaia said. “Absolutely by March, we’ll have another one up and running, 100%.” REP.JENNIFER PAWLIK+ CINDYHANS ckn w r mexp r e t a be ng a t ach r i a l t ike be ng a l gi a o . Fu ly F n Ar zo a Sch o s Secu O rWa e Fu r
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