Gaven, part-owner of Cotto Enoteca Pizzeria, has been in the service industry since he was 13. He began as a dishwasher then spent time as a bartender and restaurant consultant, until eventually, in 2012, he opened Cotto Enoteca Pizzeria.
“There’s no textbook on how to open a restaurant,” Gaven says. “But there are right ways and wrong ways of doing things.”
Having learned what makes some restaurants boom and others bust has helped Gaven make Cotto Enoteca Pizzeria the place of his dreams—one with food he is proud to serve, a passionate staff, and an original, minimalist décor.
Cotto Enoteca is busy enough that Gaven suggests making a reservation, but there’s often space at the bar where their full-service menu of authentic Italian food is always available. The restaurant is also happy to cater to those with specific food intolerances, as well.
