Restaurant aims to be valley favorite
WEST DOVER — About five hours before a soft opening last week, staff at Nosh prepared to unveil the new restaurant at a spot where many memories have been made for Deerfield Valley residents and visitors.
"It's a beautiful space," Mark Cascardi, general manager of Nosh, said of a section of 267 Route 100, where the former Fennessy's had been.
He called Fennessy's a longtime "valley favorite."
"And we want to bring that back," he said. "We're excited about it."
The interior was stripped before any work began. It had been leased to other businesses in the last eight years or so.
"It was kinda like a blank canvas," said Robert Mazza, executive chef. "We didn't see anything but each other for a long time."
The restaurant is owned by couples Kevin and Angela Siebrecht, Rob and Betsy Wadsworth, Bob Rubin and Sindy Hassig and Victor and Pat Ganzi. The Siebrecht and Wadsworth families own the entire building, which also houses The Last Chair restaurant and bar.
When discussing Nosh, people have fondly recalled a policy from the Fennessy's days.
"As a tip of the hat to its history, people will eat free for their birthday," Cascardi said, considering it "perfect" that Kevin Siebrecht would be the first to benefit.
The name Nosh came from a collaborative effort in Cascardi's telling.
"We were kicking around a lot of different things," he said. "Nosh was one of the first things we came up with."
Rob Wadsworth and his family would use the Yiddish word, which means food or to eat food enthusiastically. Both the noun and verb are displayed on a sign at the entrance.
Cascardi's last job was food and beverage manager at Mount Snow, where he oversaw four separate eateries at the West Dover ski resort. Mazza previously worked as sous chef at Harriman's Farm to Table at Mount Snow.
Nosh "came out of the blue," Cascardi said, describing it as an opportunity for the longtime co-workers to team up and branch out. "Kevin and Rob wanted to re-energize this side of the building, which was so popular for so long. It has such an amazing history."
The menu at Nosh has a lot of flavors and options not seen locally, said Mazza, adding that he's ordering monkfish, scallops, high-quality meats and the best produce he can get.
"I've been given a lot of freedom," he said.
Priscilla Babchak, who helps with marketing and photography, called the menu "very high end for a casual setting." She said customers can come in with ski boots on and eat selections from a five-star menu.
"It's just elevated comfort food," Mazza said. "We don't have a steam table so we're heating things to order. It's very prep intensive."
Food prices range from $11 to $36.
Mazza said the cocktails pair with food on the menu. Cascardi described the beer list as unique to the valley.
"We have a ton of bottles and cans that you wouldn't find anywhere else, that are meant to pair nicely with the menu," he said.
Hours are 5 to 9 p.m. Wednesday and Thursday, 5 to 10 p.m. Friday, 11 a.m. to midnight Saturday and 11 a.m. to 5 p.m. for all-day Sunday brunch.
Upstairs will be used as a lounge and banquet space for patrons who are 18 and older. A bar, a wood-burning fireplace, a piano and custom-made tables adorn the loft, which is being run by Johnny Cleanthes, who previously worked as director of operations at the Hermitage Club.
Reservations will be required upstairs. The restaurant will offer valet parking.
Help is still wanted.
"There's a lot of buzz around," Cascardi said. "People are really excited so it's been easy, in a way, to staff. But we're still definitely looking for help."
Mazza thanked the staff for the work done in getting the restaurant ready for opening.
He also thanked Rubin, who previously served as interim president at the Hermitage and vice president of construction and development there earlier, for getting laborers in for electric, plumbing and carpentry. The space got a fresh coat of paint and artwork was salvaged from the basement.
"This entire building has some museum-like qualities," Cascardi said. "There's old-antiquey stuff, but it's relevant to the valley."
Reach staff writer Chris Mays at email@example.com, at @CMaysBR on Twitter and 802-254-2311, ext. 273.
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