Via Emilia
I happen to be in
what seems to be rare and dying breed - I LOVE to cook. I love to try different recipes and
experiment with flavors and textures.
When I tell my friends how much I enjoy cooking they look at me like
I've got horns growing out of my head.
Cooking is relaxing and enjoyable to me.
I just wish I had more time.
Perhaps one day when I'm retired I'll be able to cook to my hearts'
desire, but until then I have to seek out niche restaurants who are able to
create one-of-a-kind specialties.
This week MoCo chose
to spotlight Chatman Ellis the owner of Via Emilia . Via Emilia specializes in creating a unique
one-of-a-kind intimate dining experience.
Chatman likens food to music as in hearing a certain tune can conjure up
wonderful memories. He says,
"certain flavors kind of snap you back to a time spent with family and
other foods eaten with them."
MoCo: So Chatman, I have to say that I absolutely
love your restaurant. It is so quaint.
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| Via Emilia Dining Room Photo Credits: Treasured Moments Lifestyle Photography |
Chatman: Thanks.
I appreciate that. Being small
allows us to be more attentive than a chain restaurant would be. Due to our size we know our customers really well. They are dear to us. For instance, customers can request special
dishes with at least 48 hours' notice, and we'll do our best to accommodate
that request.
We serve different items each day. They are written on our blackboard
Chatman: It began when I was a young kid. My dad loved to cook and I always enjoyed
being in the kitchen with him. I've been
in the restaurant business since I was in high school. I worked with Michael Ivey at Michael's
Midtown Café. Michael was Italian and I
think this is when I truly developed a love for cooking Italian food.
MoCo: So Michael just allowed you to come and work for him with no experience? That was nice.
Chatman: Well, not actually. I saw an ad that he had placed for an
apprentice and it is true that I didn't have any experience, but I really
wanted to work in the business so I made Michael a proposition. I offered to work for free for two weeks
working 12-15 hours a day. He saw that I
had potential and was a hard worker and the rest is history.
MoCo: That's interesting. Have you ever paid it forward and offered apprenticeships or trained
other cooks?
Chatman: Yes, I've trained 3-4 people in the
past.
MoCo: Now let's talk about Via Emilia. How long have you been in business?
Chatman: I've been in business since 1995 but I
co-owned the restaurant with someone else under the name of Guido's. My partner and I went our separate ways and I
re-named the restaurant Via Emilia.
MoCo: How did you come up with the name?
Chatman: I patterned the name after the Via Aemilia in
Italy. The Via Aemilia was a Roman road
in northern Italy that connected various other regions of Italy. Therefore I felt the name Via Emilia well
represented what I prepare for my customers, a variety of dishes from Northern
Italy.
MoCo: What types of foods do you specialize in at
Via Emilia?
Chatman: Our pasta
is made fresh each day and I like to manipulate pastas.
We use only handpicked herbs and make
homemade breads and sauces. But to name
a few items we serve lamb Florentine, veal picatta, eggplant Emilia and a delicious seafood crepe
among a host of other things.
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| Via Emilia Owner and Chef, Chatman Ellis |
MoCo: What advice would you offer to someone who is
interested in breaking into the restaurant industry?
Chatman: First I would tell them to decide what part
of the business they want to be in and then talk to someone who has done that.
MoCo: What special cooking tip can you offer readers?
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| Come Enjoy the Koi Pond |
About:
Via Emilia
5901 Old Shell Road
Mobile, AL 36608
(251) 342-3677
Dinner: Monday-Saturday 5 p.m.
Lunch: Wednesday-Friday 11 a.m. - 2 p.m.
Brunch: Sunday 10 a.m. - 2 p.m.
Website: http://www.viaemiliamobile.com/home.html
MoCo is always on the lookout for it's next story. Hit us up if you know someone who fits our mission.
Until Next Time - Go Out and Do Something Awesome!
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