Gail G. Collins – Page 3 – Freelance Writer, Author, Editor & Photographer

Matters of Taste: NiMarco’s Pizza

Northern Arizona’s Mountain Living Magazine, April 2022

Story and Photos by Gail G. Collins

Integrity is infectious. Personally, living with integrity can make life much simpler, but that is not to say, easier. It is doing the right thing, even when no one is watching, and especially when nothing can be gained.

Related to business, it keeps a shop in compliance. It honors commitments and permeates the culture of a workplace. It is accountable to employees and customers. Further, transparency in mistakes builds trust.

That attitude creates an unstoppable force. As a radio personality, speaker and author Earl Nightingale shared: Integrity is the seed for achievement; it is the principle that never fails.

Integrity becomes the culture via leadership. Dave Ledbetter experienced that nearly three decades ago, when he and his wife, Angie, entered Northern Arizona University and needed work. Gary and Karyn Reid were the second owners of NiMarco’s Pizza and gave them jobs. The families maintained a good relationship going forward.

“I have nothing, but admiration and respect for Gary,” said Ledbetter, the current owner NiMarco’s. “He is the epitome of integrity and taught me what it means.”

As NiMarco’s celebrated 40 years in 2019, perhaps a recap of events is worthwhile. The original location in downtown is unassuming and off the beaten track. Reid bought the shop and ran it for about 13 years as Ledbetter honed his entrepreneurial skills in the industry.

Then, Ledbetter said to Reid, “I’d love to buy that business and own my own place one of these days.”

Six months later, Reid sold to Ledbetter. Over 10 years, he built the brand and expanded with the Milton Road location. In 2019, the Eastside spot opened. A recession and a pandemic proved training grounds for performance under pressure, while aims to refine the processes and create a consistent product carried NiMarco’s forward.

That, and putting paint brushes in employees’ hands if that’s what it took to keep staff working through the pandemic. Frescos by Mural Mice cover walls of the Eastside shop, honoring the great outdoors, family fun and the Reids. A revamp of the original location added a retro Beaver Street scene.

Ledbetter would tell you, “The pizza business isn’t glamorous; we don’t do rocket science.”

Still, coming up through the ranks can build a business head. Two couples now run the daily tasks that keep three NiMarco’s Pizza joints humming. Tommy Glynn worked as general manager before becoming a partner with wife, Danny.

“Tommy has done wonders contributing to progress,” Ledbetter shared. “He finds new and improved ways of doing things efficiently and cares about staff — we love on our people.”

They live the mantra: Happy staff and the rest falls into place.

“Arguably, the longest-standing owner in NiMarco’s history—over 22 years—we are hands-on operators,” he said.

Matters of Taste: Evans’ Fish and Chips

Northern Arizona’s Mountain Living Magazine, March 2022

Story and Photos by Gail G. Collins

Fish and chips have been a grab and go British classic for nearly 200 years. The earliest references are found in Charles Dickens’ novels, Oliver Twist and Tale of Two Cities, while the original recipe for batter-fried fish was printed in an 1845 cookbook by Victorian chef Alexis Soyer.

Still, the origins are actually even a couple of centuries older. The chips, or fries, are actually from Belgium, and the fried fish arrived with Jewish immigrants from Spain and Portugal. London’s first fish and chips shop opened in the 1860s. Chippies, as the shops are affectionately called, began as the working man’s grub, but crossed all class barriers in time.

During World War II, Winston Churchill referred to fish and chips as “good companions,” and recognizing the role the dish played in morale, did not ration it. As a capper, when the Brits landed on D-Day, they called out, “fish,” to which the response was, “chips,” as means of identifying an ally. It is a worthy legacy for the humble fish and chips.

The combo has staying power and created some iconic sway with Doug Evans. Owner of Jitters Lunchbox, which Evans feels simply fell into his lap, the longtime chef had set his mind set on opening a chippy. Evans’ partner and wife Melodie Platt is Welsh, and her appreciation of the dish and its practical place in a community were instilled by her father.

Evans Fish and Chips opened in late October, but word-of-mouth praise and pics on social media keep the bell on the red shop door dinging with new customers daily.

“I’ve been pleased with the reception of the community,” Evans said. “Everyone has been super kind, and we’re doing more business than I anticipated.”

Located south of the tracks in downtown Flagstaff in Primo Deli’s old spot, the shotgun space mimics a traditional British chippy. The efficient footprint is a bit cramped for seating beyond a short, L-shaped bar, but appeals to take-out customers. Patio seating is in the works. Decked in simple white and steel with sea blue accents and painted board menu with boat cleats, the idea is straightforward—choose from basic items or grab something from the display case and get back to other work at hand.

Like its UK counterparts, the shop also serves late night, post-pint clientele. Close to campus, it is also a growing destination for the college crowd.

This was a new angle for our mountain town, and Evans understood that.

“This is unfamiliar cuisine,” he said, “so I approached it with a bunch of research, trials and taste-testing with people who know.”

Expats emerged and have stopped in regularly to commend the authenticity.

Matters of Taste: ShiftFLG Kitchen + Bar encourages culinary exploration

Northern Arizona’s Mountain Living Magazine, February 2022

Story and Photos by Gail G. Collins

Behavioral experiments have shown people who share a meal trust one another more and work together more effectively. An informal survey of 2,000 people in the United Kingdom, revealed those who eat together socially more often, have larger circles of friends and higher satisfaction in their lives. So, there you have it—all the excuses you need to meet a friend and share a meal.

ShiftFLG Kitchen + Bar was consciously developed with these aims.

“We wanted to change the food scene in Flagstaff from meat and potatoes to a big city touch,” chef-owner Dara Wong explained, reiterating the appeal of her neighborhood bistro. “Come in—even if you’re on your own—and sit at the bar, watch the action in the open kitchen and enjoy some small plates.”

The smaller-sized portions encourage exploration, and the constantly changing menu gives diners a reason to stop in again and again.

Shift maintains a philosophy of local sourcing with an emphasis on quality. Executive chef Christian Lowe is especially keen to highlight those wares, whether it is Arizona-grown corn for the polenta or microgreens. Raised on a farm in Virginia, Lowe holds degrees in culinary arts and restaurant management with world-class experience gained at luxury resort Amangiri. Moreover, she embraces Arizona’s beauty and indigenous cuisine.

Matters of Taste: 1899 Bar & Grill brings approachable fine dining

Northern Arizona’s Mountain Living Magazine, January 2022

Written by Gail G. Collins

On September 11, 1899, equipped with a couple of sheepskin volumes of Webster’s International Dictionary, Northern Arizona Normal School opened its doors to 23 students, who sought certification to teach in the Arizona Territory.

Today, Northern Arizona University counts 25,000 students on its rolls across its original campus, satellite sites and online learning, and its mission grows.

The university expanded its learning opportunities with the opening of 1899 Bar & Grill in 2011, named in honor of the school’s founding year. Housed in the historic North Union Hall, it enshrines a legacy of history and education within modern prospects.

With fitting execution, 1899 Bar & Grill has followed through on its motto, “high altitude, no attitude,” winning this year’s top spots as Best Overall Restaurant and Wait Staff in addition to placing for Best Wine List and Fine Dining. The full list of the 2021 Best of Flag winners will be released online and in the annual winner’s magazine on Sunday, Dec. 19.

Those are high marks, worthy of the care, consideration and oversight that translate into delicious dining.

Utilizing international flair, the culinary crew at 1899 developed a menu promoting bold flavors in handcrafted dishes. The kitchen is scratch from the aioli to the ice cream to the sausage, and then, artistically plated.

But 1899 is more than an elegant, retail venue with global cuisine; it is an integrated product of NAU’s Hotel and Restaurant Management Program. While the staff is not comprised exclusively of program students, the living-learning lab offers business career experience with some yummy benefits, like a meal provided daily to each employee, regardless of how many days they work in a week. That hits the spot. Moreover, a position at the front or back of the house instills accountability, responsibility and hard work as the best training for life in general.

NiMarco’s proves itself to be a true, hometown pizzeria

Best of Flagstaff 2022

Story and Photos by Gail G. Collins

In 2022, NiMarco’s celebrated 42 years in business. Making good pizza wouldn’t grow the venture; making the best pizza was the only option. Fresh, not frozen, dough, cheese grated daily, scratch sauce and of course, quality, creative toppings build their premium pizzas.

Their winning objective: To provide a great product with a smile and do so in a timely fashion.

Dough is critical to a good pie, and NiMarco’s makes it “Flagstaff-style,” a term coined to describe the thickness and texture that doesn’t easily fall into Italian regional categories. Daily, dough is mixed and kneaded.

NiMarco’s is particularly picky about cheese, sourcing an aged product and grating it fresh. “I’m paying someone hours each day to grate cheese,” says co-ower Dave Ledbetter, “but it makes all the difference—creamier, melts better and tastes best.”

The sauces are house-made from quality tomato products. In fact, Ledbetter visited the Modesto, California farms to see where his tomatoes are grown and packed.

Hands down, the most popular pie is the pepperoni pizza. The Popeye, jam-packed with a garlic butter base, piled high with spinach, Roma tomatoes, red onion, bacon and mozzarella is a top seller as well. South of the Border begins with green chili sauce, topped with jack, cheddar and mozz cheeses, jalapeños, black beans and fresh tomatoes to bridge the choice between Mexican and Italian for dinner. Monster meat is billed for the carnivore, loaded with the usual suspects plus handmade Italian sausage and ham. The homage pie, Gary’s Special, shoots the works with pepperoni, sausage, olives, onions, mushrooms and bell peppers.

Continue reading NiMarco’s proves itself to be a true, hometown pizzeria“

Best Overall Restaurant, Wait Staff, Wine List, Fine Dining: 1899 Bar & Grill

Best of Flag, December 2021

Written by Gail G. Collins

Following through on the motto, “high altitude, no attitude,” with proper execution, 1899 Bar and Grill won top spots as Best Overall Restaurant, Wait Staff, Wine List and Fine Dining. Those are high marks, worthy of the care, consideration and oversight that translate into delicious dining.

But 1899 is more than a lovely venue with global cuisine; it is an integrated product of Northern Arizona University’s Hotel and Restaurant Management Program. While the staff is not comprised exclusively of program students, the living-learning lab offers business career experience with some yummy benefits, like a meal provided daily to each employee, regardless of how many days they work in a week. That hits the spot. Moreover, a position at the front or back of the house instills accountability, responsibility and hard work as the best training for life in general.

Best Bar Food, Best Brewery—Lumberyard Brewing Company

Best of Flag, December 2021

Written by Gail G. Collins

They say luck resides at the intersection between hard work and opportunity. That sums up the success of Lumberyard Brewing Company, which attracted voters with their benchmark bar food and veteran brewing skills.

Three decades ago, if you had asked founding owners Winnie and Even Hanseth if they would be brewing beer, they might have seen themselves seated at the table instead of waiting on it. The same goes for head brewer Gary Blazevich with an environmental sciences degree, who enjoyed tipping them back in Issaquah, Washington. Director of brewing operations Gene Almquist fell headlong for brewing after his first effort. At Lumberyard, great ideas and talent triumphed.

Lumberyard has garnered a consistent list of awards over the years at acclaimed national beer competitions, such as the Great American Beer Festival, where Pumpkin Porter won hearts. In fact, the combined slate of ribbons for Beaver Street and Lumberyard breweries totaled 13. Trends also encourage variety, like New England-styled Hazy Angel, a light lager and promising hit.

“It’s an easy-going IPA that’s hop forward,” according to owner Kelly Hanseth, next generation in the family business. The aim is, “brewing true-to-style,” and she added, “The Flagstaff IPA is the most popular canned beer — the number one distributed seller.”

The other standard that beer drinkers order is Railhead Red, an amber and my favorite.

Best New Restaurant: Tiki Grill

Best of Flag, December 2021

Written by Gail G. Collins

Everyone appreciates a special meal — tables laid with white cloths, china and fussy food once in a while. But where we hang out with friends in flip flops to shoot the breeze, tip one back and eat what makes us grin is what makes it all worthwhile.

Perhaps that propelled Scott McClelland to turn from the chic settings that upheld his culinary experience to open Tiki Grill and offer guests a place on the sand where he had found happiness.

“The aim is attentive, caring service, good tunes and cocktails,” McClelland said.

Sounds like a winner – Best New Restaurant, to be exact.

He added, “It’s a chill vibe in a cool setting with the same high caliber of food, served in paper boats with flip flops and board shorts.”

Best Chinese Food: Golden Dragon

Best of Flag, December 2021

Written by Gail G. Collins

Diners voted Golden Dragon as the Best Chinese Restaurant, so you can trust the reviews: “This is what Chinese food is supposed to taste like;” “pure taste, comfortable environment;” and the capper, “generous as well as delicious,” from a mother with seven boys who dined there and will be back.

The raves are constant for the hot and sour and egg drop soups, so you know where to begin when ordering. But other bestselling appetizers include the crab puffs, which according to general manager Kinson Li are, “crisp, full of goodies and cream cheese,” in a mouth-popping size.

Three partners share in the ownership of Golden Dragon: Jimmy Liang, Randy Lee and Winnie Cheng. Liang is from Toisan in the Guangdong region, while chef Sun Chung is Cantonese with an extensive cooking background.

As Li puts it regarding the recipes, “They each have their own ways and focus on fresh food made with quality ingredients to stay on point. The heart of it is in return customers, so we work for that ‘wow factor.’”

Best Tacos: Tacos Los Altos

Best of FLAG, December 2021

Written by Gail G. Collins

When a business treats its customer as king, the effects are positive. That claim propelled Tacos Los Altos de Jalisco to uphold its status as Best Tacos in Flagstaff for the second year running.

“We appreciate our loyal customers,” said Jose Flores. “A couple of them stop by daily, and by the time they park and come in, their order is ready.”

Flores is the son of one partner with the same name, who is better known as Chepe. Alongside partners Jose Rodriquez, or Pepe, and Saul Rodriquez, they work together in the family-owned shop serving traditional recipes adapted from their hometown in Villahildago, Mexico. In fact, no less than 15 family members support the thriving enterprise.

The family hails from Jalisco, where they owned a restaurant, forming their foundation in the food industry. In the 90s, they moved to the U.S. and further honed their culinary skills. The big opportunity came in 2006, when the partners took over the former Tacos los Altos on Route 66.

“We have worked hard to maintain the previous business’ customer base,” says Flores, “but we moved around about 65-percent of the menu.”