Nonna's Italian sells to L.A. natives

Caldwell worked at Nonna’s years ago but had since made a life for himself acting and teaching theater part time at Missouri State University.

But he never lost touch with Faucett. When she needed temporary help last year, he answered the call.

That’s when Faucett told him she wanted to sell the 10-year-old restaurant.

“Mary came up to me and said, ‘A little bird tells me you want this place,’” he said.

Caldwell was taken aback. He expected one of Faucett’s five children to inherit Nonna’s.

Turns out, the heirs weren’t interested, and Faucett wanted to focus her attention on her other restaurant, Nonna’s Bambino at 1141 E. Delmar St.

Faucett had earlier courted other potential buyers. Caldwell said one interested buyer wanted to turn it into a music venue.

Caldwell and Faucett, who couldn’t be reached for comment, agreed to terms May 1. The purchase price, which included equipment, was undisclosed.

“I feel like it’s one of the last vestiges of mom-and-pop places,” he said. “It’s a cool, casual, funky place.”

New Nonna’s team

It was important to all parties that the restaurant remain Nonna’s and keep its original spirit.

“You put 10 years of effort into something, and you don’t want it to be gutted the minute you sign the piece of paper,” said Caldwell, who worked at the restaurant and shadowed Faucett for months before the deal was finalized.

Still, changes are under way.

Caldwell began assembling his ownership team months ago. Caldwell, Craig Anderson, Julia Ferrell and Marty Almaraz are equal owners. They’re all from Los Angeles and have known each other for at least 10 years.

Almaraz, most recently a chef at Ocean Zen, 2058 S. Glenstone Ave., was a theater dancer in 1994 in Branson when he invited Caldwell, an old high school friend, to move to Missouri.

Almaraz and Ferrell each have culinary degrees. Ferrell most recently worked as a pastry chef and wine-bar manager at Los Angeles-area establishments.

Anderson went to high school with Caldwell and was working as an architect in Los Angeles before moving to Springfield two weeks ago.

Mixing it up

Caldwell said the old Nonna’s had three problems: It lacked consistent quality in its food, service and cleanliness. Those are among the things the new owners are addressing.

The business partners also plan to revamp 40 percent of the menu, highlighted by lighter fare during lunch and expanded appetizer, dessert and wine selections. Price points will remain the same.

“I just want to mix it up a little bit,” said Ferrell, who mentioned adding gelato, crème brûlée and cheesecake.

To address efficiency, they’ve fired some workers and hired others. The staff had 13; now it has 20. That turnover helped drop food and labor costs from $6,000 a week to $4,000 a week in two weeks. It’s also increased weekend sales 40 percent, Caldwell said.

Caldwell said Nonna’s might stay open later on some nights to lure downtown theater patrons.[[In-content Ad]]