Here’s what just opened in the old Stonegate Pizza space in Tacoma
The Main Ingredient, a new combo pizzeria and breakfast spot, has opened at 5419 South Tacoma Way. The restaurant is in soft opening mode with a limited menu as they work on building the kitchen staff and settling into their new space.
The Main Ingredient Pizzeria comes from Arizona transplants Leland and Cristina Brechbiel, who both have solid experience in running restaurants.
They opened this week in the spot that formerly housed Stonegate Pizza.
The two-part concept of The Main Ingredient is only half open right now. The pizzeria side of the restaurant is up and running. The breakfast side of the business comes later.
“We’ve put our breakfast brunch plan on hold for the time being, so our hours are 11 a.m. to 9 p.m. every day,” said Leland Brechbiel this week.
And their opening pizza and pasta menu is limited for ease of service at the moment, but expect it to grow in the coming days as they add to their staff.
The Brechbiels have found that hiring reliable staffing can be difficult, which is a problem I’m consistently hearing from owners as restaurants power through the pandemic.
“We’ve also had line cooks commit and then drop before they ever start, so we’ve had to reduce our menu to an absolute minimum – pizza and a couple pastas – until we get squared away back there. Should be a couple weeks and we’ll be able to release our full menu of pizza, wings, Italian dishes, subs, and salads,” said Brechbiel.
They also plan for happy hour with drinks on weekdays. Lunch specials also will be coming as they expand the menu.
The Arizona transplants have an interesting restaurant background. Leland’s first wife’s family owned Mexican restaurants that he helped run as a manager. Cristina’s extended family also owned restaurants.
TWO RESTAURANTS, ONE SPACE
“It will be two separate restaurants that will share the same kitchen,” explained Brechbiel earlier this spring when I first spoke with him about his plans. “We feel this model allows us to maximize both spaces, working together but separate. The breakfast side, using the kitchen in the morning, with a little crossover at lunch between the sides, as the breakfast menu winds down and the kitchen begins to focus on the pizza and wing menu,” he said.
THE PIZZERIA MENU
The family-friendly pizza space features a menu of pasta and pizza built on Brechbiel’s house-made New York style crust. The opening menu includes six pizza choices – a pepperoni, loaded meat, spicy Hawaiian, Margherita, pepperoni-sausage and egg, prosciutto and arugula. Specials this week have included a truffle, cheese and mushroom pizza and a roasted Yukon potato pizza with fried shallots, garlic and rosemary.
Pizzas on the opening menu are priced $14 to $16.50 for a 12-inch pizza and $22.99 to $25.99 for the 18-inch pizza. Pasta choices included a $3 spaghetti kids meal, spaghetti bolognese ($15.99), spaghetti with meatballs ($18.99) and a seafood pasta ($20.99).
What comes later are sandwiches, wings, salads and tempura-battered appetizers. And happy hour. Did I mention they kept the 14 taps the Stonegate used to have?
Tip: The Main Ingredient Pizzeria has outside seating in front of the restaurant on a sidewalk patio. They have indoor seating, as well, but the restaurant is operating at partial capacity due to current restrictions.
BREAKFAST COMES LATER
Expect quick-service eats that are portable and easy for take-out on the opposite side of the building. Once they expand their offerings, expect to find robust breakfast options with a focus on Mexican-style breakfasts.
Leland’s struggle with asthma and food sensitivities will translate into a sub-menu for those who suffer food allergies and sensitivities.
They plan for gluten-free options. Vegetarians will find menu items, as well. Stay tuned for those offerings as the restaurant fully opens.
THE MAIN INGREDIENT PIZZERIA
Info: 5419 South Tacoma Way, Tacoma; 253-301-2017
Tip: They have outside seating in front on a sidewalk patio. They also have indoor seating, as well, but the restaurant is operating at partial capacity due to current restrictions.
SUNDAY BRUNCH JUST GOT A MILLION TIMES BETTER
Gilman House in the Stadium neighborhood’s old Copper Day space opened this month with dinner service Fridays and Saturdays and a killer Sunday brunch program. Run, don’t walk, to get one of Robyn Alexander’s biscuits. She should be famous for these things of beauty. Read more about the brunch menu here.