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ESO Artisanal Pasta

@esopastaclt

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❗️LIVE on Kick every Saturday❗️
Fresh Pasta Restaurant
As seen on @foodnetwork @nytimes @delish @eater @lacucinaitaliana @abcnews @nbcnews @pbs

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33

2 months ago

One of the biggest challenges every restaurant faces is waste. From prep to plating, there are so many small things that end up in the trash, not because they aren’t useful, but because we often don’t take the time to think differently.

The truth is, being a completely zero waste restaurant is almost impossible, especially when you’re working with high volume and fresh ingredients every day. But what you can do is make a conscious effort to minimize waste and get creative with what’s left behind.

Here’s how we do it 👇
We go through about two full wheels of Parmigiano Reggiano every week, each wheel weighs close to 95 lb and costs around $1,200. The rinds alone make up about 20% of that, and most kitchens just toss them. Instead, we save every single one and use them to make Brodo di Parmigiano, a rich, flavorful broth created by slowly simmering the rinds with aromatics and vegetables. The result is a deep, savory stock packed with umami that becomes the base for soups, risottos, and sauces. With cold weather around the corner, you’ll definitely see it featured in our specialty dishes.

Another great example: our focaccia scraps. Since we cut our focaccia perfectly square for service, we’re always left with small trimmings that could easily go to waste. Instead, we toast and grind them into house-made focaccia crumbs, the crispy topping you’ll find on our Penne alla Vodka. It adds texture, flavor, and a story to every bite.

And when we make our Mushroom Alfredo, we don’t discard the mushroom stems. We use them to create a mushroom stock that brings another layer of depth and earthiness to the sauce.

These small things might not seem like a lot, but they matter. They remind us that sustainability isn’t just a trend, it’s a mindset. It’s about respecting the ingredients, honoring the work that went into them, and using every part we can.

We’re not perfect, but we’re trying. One wheel of cheese, one focaccia scrap, one mushroom stem at a time. 🌱 taken in Charlotte, North Carolina by @esopastaclt

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a year ago

You already met our most expensive employee, Sous Chef Ivario Pro 👨‍🍳. Thank God we had to pay him only once, right when we bought it!

Fun fact: our tilt skillet has been working nonstop since the day we opened. There literally hasn’t been a single moment when it was empty. As soon as one sauce is done, we start another batch. It’s been going in circles for two months straight and honestly, sometimes we wish we had two of them just to keep up.

When we first got it, some people said this was a waste of money for a small business too expensive, too fancy, not necessary. A few months ago, we might have agreed. But now? We know it was one of the best investments we ever made.

Because here’s the truth: when you’re doing serious volume, you need equipment that’s reliable, efficient, and built to last. Cutting corners might save money short term, but it costs you in the long run, in time, quality, and consistency.

Every smart investment in your business is a way of saying, I believe in what I’m building.
And that belief? It always pays off 💪

#esopasta #teameso #charlotte #charlottenc #charlottefoodbloggers #thingstodoincharlotte #charlottencblogger #charlottefoodie #cltfoodscene #cltnc #clt #clteats #cltevents #cltfood #cltphotographer #cltlife #queencity #optimisthall #foodie #foodiegoals #freshpasta #charlotteeats #charlottegotalot taken in Optimist Hall by @esopastaclt

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a year ago

What an incredible turnout! We made 638 pastas and gave away $3156 worth of pasta for FREE!

We had SO much fun cooking for you and celebrating National Pasta Day together. Seeing so many of you show up with your own bowls, your loved ones, and your biggest smiles made this day even better than we could have imagined.

Thank you to everyone who came out to celebrate with us! Thank you for supporting us, leaving tips for our team, and even ordering other things from the menu to show your love. That meant the world to us!

This was our way of saying THANK YOU for supporting our dream and being part of the ESO family❤️
We couldn’t have asked for a better way to celebrate National Pasta Day!

Now, the BIGGEST question…SHOULD WE DO THIS AGAIN?!

Let us know in the comments! 👇 taken in Optimist Hall by @esopastaclt

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45

a day ago

HAPPY NATIONAL PASTA DAY

Tomorrow only, SATURDAY 10/17, bring your own bowl and get pasta for FREE! It’s that simple! 🤌

Tag your pasta loving friends, share this with your family, and come hungry! ❤️

*In-store only. While supplies last. taken in Optimist Hall by @esopastaclt

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3 days ago

We have a LOT of surprises coming your way this fall!

Let me introduce you to our new Antipasto! The perfect little bite to enjoy before your pasta 😅 or right alongside it!

Four perfectly toasted focaccia bites from @metzgersclt , topped with smooth, delicate whipped ricotta, pink peppercorns, and a touch of honey. Simple, unique, and absolutely delicious.

Now, I know what you’re thinking… “WHO IN THEIR RIGHT MIND PUTS WHOLE PEPPERCORNS ON TOAST?” 😂

Well, hold on a second, because pink peppercorns are different! They’re not really spicy or overpowering. They have a delicate, floral aroma with a touch of sweetness that pairs beautifully with the creamy ricotta and honey.

This is one of those dishes that might surprise you in the best possible way. I promise!

So next time you’re at ESO, grab a glass of white wine or champagne, order our new Antipasto, and thank me later😉 taken in Optimist Hall by @esopastaclt

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5 days ago

Based on a true story. Real hustle.

Started as a busboy. Moved to the kitchen. Worked my ass off, 80-hour weeks, sometimes for free. Became a sous chef. Saved every dollar to go to Italy. Earned a culinary degree and gained Michelin-starred experience.

Came back broke. Started from zero. Got a job in the city. Met my future wife.

Then COVID hit. Lost my job. Moved back home. Lived in a basement with no car. Went into debt. Started a business and almost lost everything. Closed it down. Found another job. Fell into depression. Paid off my debt and reopened the business. Had to close it again.

Lost my dad to cancer. Started working as a private chef. Went into debt again. Moved to another state. Built my own kitchen. Hired a team. Opened my first restaurant.

Every time life knocked me down, I found a way to get back up.

This is what they don’t show you about chasing your dream. The failures.

But I never gave up.
And I’m just getting started. by @esopastaclt

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7 days ago

Yesterday, I received a message request that truly made me cry. It was from a customer who came to our grand opening last year, hoping to try our meatballs, but we had already sold out.

I remember that day like it was yesterday. We barely slept the night before, left the kitchen at 4 AM, and opened our doors at 11. By 4 PM, we had run out of almost everything. The line wrapped around the counter, tickets printed nonstop, and wait times exceeded an hour.

I was working expo, making pasta on the fly, running to the register, taking pictures with customers, and trying not to lose my mind. 😂 We were NOT ready for that kind of demand.

Some customers left disappointed, and maybe we never saw them again. But others understood the chaos and chose to support us anyway.

After service, we were exhausted, but our spirits were high. Chef AJ bought beer for the entire team and gave a little speech that put smiles on everyone’s faces and helped us push through cleanup.

And now, a YEAR later, this customer still remembers that day. She sent me pictures and a beautiful message, and even though she didn’t get to try our meatballs that night, she gave us another chance and continues to support us.

THIS is why we do what we do!❤️

Behind every restaurant are sleepless nights, stressful services, mistakes, and people doing their absolute best. We don’t always get everything right, but knowing that someone remembers us and continues to walk through our doors means more than words can explain.

I’m so grateful she was part of our story from day one, and I would LOVE to finally meet her in person and treat her to our meatballs!

To everyone who has supported ESO, especially when things weren’t perfect, THANK YOU. You remind us that we’re on the right path. ❤️ taken in Charlotte, North Carolina by @esopastaclt

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11 days ago

Here’s a little restaurant economics lesson👇

Most restaurants operate on a VERY small net profit margin, often around 3–5%. To make that work, restaurants generally need to keep their overall food cost around 30% or less. So how does that work?

Let’s say you see a $90 ribeye on a menu. You might think, “Wow, that’s expensive.”
But if that steak costs the restaurant $50 to purchase, a huge percentage of that selling price is already gone. So restaurants have to balance the expensive items with dishes that cost less to produce.

That’s why you might see a $35 pasta sitting next to a $90 steak. And before you say, “But pasta it’s just flour and water!”

Let’s talk about homemade pasta.
At ESO, we use Italian flour, Italian cheeses, quality ingredients and most importantly LABOR.

And filled pasta? That’s a completely different story.
Someone has to make the dough, roll it, make the filling, portion it, fill every single piece, seal it, cut it, and then cook and plate it.
It can take HOURS to make just a few pounds.

And then you have the portion problem.
You expect a bowl of pasta to be filling enough to eat and maybe even take leftovers home.
But if you put 30 ravioli on a plate, the price would have to be insane to actually cover the labor and ingredients. So instead, you get 12 on a plate.

And if you’re a small restaurant like us, you have even less room to play with pricing.
You can either:
- Charge a very high price
- Make the portion tiny
- Take it off the menu
- Or make it anyway because your guests REALLY want it.

And that’s exactly what we do!
So next time you see Ravioli on our menu, just know that we probably didn’t make any money on it.
We put it there because you asked for it.
And sometimes, as restaurant owners, we have to say: “It is what it is!” by @esopastaclt

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12 days ago

I mean, who doesn’t love pasta? It’s the best comfort food on the planet Earth!

Share this with your friend and invite them on a pasta date! ❤️

inspo @the__cinnamon__queen taken in Charlotte, North Carolina by @esopastaclt

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14 days ago

Ever wonder what really happens behind the scenes at ESO? This is your chance to see it for yourself.

We’re going LIVE on @kickstreaming at 6PM. Link in BIO! Place your orders and watch our team make it all happen in real time as we take on Saturday service.

Think our team can handle the heat, or are we going down? Place your bets.

And here’s the deal: leave us a comment and pull up before 10PM to get a FREE CHICKEN.

We’ve got nothing to hide… or do we? You decide!

See you live at 6PM😮‍💨 by @esopastaclt

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5

16 days ago

Pasta plans? We know a spot 🍝

Behind the counter at esopasta, there’s always something in the works. Cacio e Pepe getting its finishing touches, Sicilian Fried Chicken coming out hot, sauces simmering, and plenty of prep in between.

#exploreclt #optimisthall #clteats #cltfoodies #esopasta by @esopastaclt

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17 days ago