Flag LIVE! September 18, 2025
Written by Gail G. Collins
What is a scalable business model? It’s one that can grow without needing to reinvent itself. It can handle increased demand without increasing costs substantially or sacrificing quality. Flexible systems and processes allow for expansion within a basic set-up with smart adjustments and refinements to support that growth.
That is the story behind the continuing successes of Pizzicletta and its Dark Sky Brewery food service, Indian Gardens and the latest concept, Sosta, which opened in March in the previous Brix location.
The restaurants, owned by Caleb Schiff and James Worden, vary greatly from location to ambience to service and aims, with each a gem in its own right.
Worden said, “Our opportunities across the board are really solid.”
Schiff backed that up, “We trust that we can create an experience and a cuisine, and people will come.”
Crossover menus and a 1,200-square-foot commissary kitchen make it all work. Pasta is one big piece to the company, and mass production of essential elements, like cheese, potatoes, and pizza dough are key.
“We execute 30-plus recipes there, which allowed for us to scale in each venture,” Worden explained. With 70-80 catered events a year, that matters.
Sosta is located in a historic, red brick carriage house, which flows into the adjacent building. It took six months to transform the space from a neutral canvas to a wash of deep teal and bold design with structural changes that open it up.
“We painted, tiled and papered every surface that wasn’t brick,” Caleb said with a laugh. “The vibe—the warmth of this place—with longer hours and a lower price point give the community better access to this beautiful building.”
The owners did an enormous amount of the work themselves. Warmth shows in the jewel paint, wood flooring, beams and paneling and a nod to its origins show in the iron accents in sphere and pendant lighting and stair railing. Seating is multilayered with a meeting table, cozy tables, banquettes, lounge areas and garden patio options.
The idea behind the menu is to make simple food with simple ingredients, and Schiff stressed the nutritional value of the food. “We cook the way they feed our own families.”
Read more: The recipe for growth: Sosta expands Flagstaff’s dining scene with warmth and flavor“The aim is a guiding trio of factors—beautiful, delicious and accessible,” Worden said. “What can we do within those key values?”
With that in mind, guests are asked to slow down and savor breakfast. Popular items include the breakfast burrito with egg, potato, green chili and cheese, served with house hot sauce—add bacon. The hash brown bowl combines Yukon and sweet potatoes, wild mushrooms, chimichurri and eggs to order with micro greens—add pancetta. Citrus French toast starts with sourdough soaked in citrus cream, served with maple syrup, whipped cream, cherries and berries.
Lunch launches with apple chevre salad—spring mix scattered with sliced apple, goat cheese and pistachios, tossed in date vinaigrette—add chicken. Sandwiches stack up with a meatball sub and chicken Caesar wrap. Many menu items can be crafted as vegan or gluten-free.
Hot takes start with dough in pizza form or as hand-pulled fettucine. The latter offers carbonara, a butter-pecorino sauce with pancetta and cured yolk; spicy rosmarino, sweet, herbaceous and piquant; lemon thyme and pepita pesto, a nut-free spin on a classic.
The apperitivo menu fills happy hour with small bites, like roasted olives, a grazing board with accoutrements, meatballs with focaccia and more. Pair them with cocktails, such as the six fig espresso martini, Bosco spritz with blueberry basil, fior di limone with house limoncello, cream and lavender and more plus craft brews. The wine list has been curated over a decade of expectation.
Pizzas debut for dinner on Friday through Sunday, beginning at 5 PM. These include the Neopolitan with mushrooms, pepperoni, prosciutto and arugula; the formaggio featuring grana padano and fresh oregano; the sotto with rosemary and heirloom tomatoes; the crudo showcasing burrata, prosciutto and arugula and balsamic glaze; plus the pepe mixing it up with pepperoni, green chili and honey.
Dolce coaxes diners with half a dozen flavors of house made gelato in standards, like chocolate sea salt or pistachio or intriguing choices, like basil or brown butter. Or delight in an affogato.Sosta tempts at every turn.
“How many places in town can you get breakfast, lunch and dinner?” asked Worden. “There is nothing conceptually like it here. We are a restaurant in a neighborhood, like Pizzicletta began.” Schiff added, “We bring our strengths here.”
Sosta means pause or stopover, and Schiff suggested, “It is an invitation to the community or those passing through. We’ve set up an environment to slow down,” with Worden proposing, “Opt into intentionality. Enjoy the warm vibe.” FLGLive!
