Jo Marie Scaglia comes from a long line of restaurateurs — three generations on her mother's side, four on her father's.
So when she planned her latest restaurant concept, Caffetteria Modern Cafe + Marketplace, she drew on those roots.
"I always liked the idea of a cafeteria so you could build your own plates. But it was actually what I grew up with, reminiscent of our Sunday meals," she said.
Every Saturday, she would head to the Farmers Market with her mother, Kathy "CoCo" Scaglia, to stock up on fresh vegetables and fruit. On Sundays, her mother would make food for 25 to 50 people — three to five meats, a plethora of side dishes including vegetables and casseroles, salad and lots of desserts.
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But as much as it was about the 3 o'clock Sunday meal, it also was about gathering with friends and family for conversation and meeting new people.
The leftovers would be handed out to take home.
Scaglia's new restaurant will be a modern take on that experience and those comfort food favorites — fresh, seasonal, made-from scratch (including mayonnaise and salad dressing), and healthier.
She expects bowls to be among the most popular items, including the Sunny-Side-Up Bowl with a farm fresh egg, avocado, pickled cabbage, arugula, roasted Brussels sprouts, red quinoa and feta cheese with umami sauce and a lemon wedge, served all day for $12. Customers also can add protein to their bowls, including all-natural rotisserie chicken, sliced steak and seared Yellowfin tuna.
It also will have sandwiches, as well as tacos.
The Caffe Salads include a classic Cobb, Charcuterie (with pepperoni and salami), and Southwest Crunch (with black beans, jicama and a chipotle vinaigrette).
Caffetteria starters will include soups (three daily varieties), cheddar pimento cheese and house crackers, and sweet potato fries. Oven-fired pizzas are baked in an 800 degree oven in minutes.
Entrees, called artisanal plates, offer a protein, sauce and sides, and include house-roasted turkey, rotisserie lamb, meatballs and organic non-GMO tofu. Sauces include Thai ginger coconut curry, basil pesto, onion tomato jam and red chili hoisen. For sides, Caffetteria will offer such items as spicy sauteed eggplant, cauliflower rice, wheat berry tabbouleh, and roasted sweet potatoes with pecans.
Family dinners for $29 will have a rotisserie chicken, two family-size sides and two sauces.
Caffetteria also will serve coffee drinks, draft kombucha (local and organic), Stubborn Soda, and artisan iced tea.
Scaglia also has applied for a liquor license to serve champagne cocktails, draft and craft beers, house wine and wine on tap, as well as a Bloody Mary Bar for weekend brunch (7 a.m. to 2 p.m. Saturday and Sunday).
Daily breakfast items will include a wrap, BLT, sweet potato hash, Rancheros, PB&J toast and avocado toast, and Yetta's Shakshuka (farm fresh eggs baked over a bed of stewed tomatoes, spinach, peppers, onion and garlic in a cumin tomato puree).
Scaglia, who also owns The Mixx restaurants, took over part of the former Bruce Smith Drugs space at 25 on the Mall in the Prairie Village Shopping Center, 71st and Mission Road in Prairie Village. Bruce Smith Drugs relocated to Hen House Market.
Dine-in customers will order at the counter and be served at their table.
Caffetteria will seat about 100 people inside, as well as 35 on the patio starting this spring. It has a meeting room (behind colorful panels and with floor-to-ceiling windows looking out to the mall) seating up to 16 people.
It will have a grab-and-go area in front, a retail area selling hostess gifts including entertaining and cookbooks, kitchen towels, home decor and other items.
In homage to Bruce Smith Drugs, Scaglia cleaned an old pharmacy scale that was left in the basement to use in the Caffetteria decor.
"It was loved by our community and we our honored to be in its spot," said Scaglia, who lives within walking distance of the Prairie Village Shopping Center.
She plans a 10 a.m. March 14 opening. Hours will then be 7 a.m. to 9 p.m. Monday through Saturday, and 7 a.m. to 5 p.m. Sunday.
Catering services will be rolled out this summer.