A
tell-tale sign that spring is upon us in Moab is the arrival
of the Half Marathon in March, and no one gets more ready
and excited to greet the runners than Pasta Jay’s.
Locals who have witnessed at least one spring know that
during this event getting a table at the Italian restaurant
is harder than slick rock.
Hungry runners eager to carbo-load and replenish on race
weekend overflow the dining room and wraparound patio until
the line out the door wraps around the corner. Although
pasta is a perfect carbohydrate to sustain long-distance
racers, the restaurant offers several reasons why it packs
in the customers on event weekends in Moab. The prices are
reasonable, the variety of dishes ranges widely, the food
is wholesome and the ambiance is cozy.
The decor is meant to evoke preconceived expectations of
an Italian restaurant with red and white checkered tablecloths
and soft votive lighting. The color scheme also reflects
the Italian flag with red, white and green dominating indoors
and out. Despite its spaciousness, the restaurant exudes
the cozy atmosphere of a family-owned neighborhood joint.
A
hand-painted mural of a Tuscan landscape, stenciled vines
framing the windows and an open alcove connecting the kitchen
with the dining room create an ambiance in which a diner
can wrap a napkin around his neck, kiss his fingers and
shout out “buonissimo!” This explains why the
restaurant fills up quickly, creating a lively hustle and
bustle, also reminiscent of Pasta Jay’s heritage.
The owner and restaurant’s namesake, Jay Elowsky,
sports a very non-Italian name which belies his strong ties
to his maternal lineage. An interesting and brief family
history is recounted at the end of the menu. After apprenticing
for a total of seven years with his Uncle Sonny, a restaurateur
in California, Jay moved to Boulder, Colorado and opened
his own place, the original Pasta Jay’s, in September
of 1988.
He featured the family recipes that Sonny had learned from
his own mother, “Mama Genovese,” whose grandmother
had cooked for the first King of the United Countries of
Italy. As the recipes have endured, Jay can rightly claim
that his restaurants create, “food fit for a king.“
Incidentally, Jay named the most popular dish on his menu,
the Stuffed Chicken Genovese, whose stuffing includes Italian
sausage, roasted red peppers, provolone cheese and mushrooms,
after his revered grandmother who faithfully preserved these
treasured recipes from one generation to the next.
Four years of success in Boulder inspired Jay to open a
second restaurant here in Moab in May of 1992. One of the
first employees he hired was Kelly Wiler, a design major
born and raised in Moab. Kelly waited tables for two years
until she became the manager. She has successfully run the
year round restaurant that features indoor and outdoor dining
since 1996, and she doesn‘t appear to regret the switch
in careers.
She’s youthful and energetic, exuding a personal pride
in her responsibilities as she efficiently straightens tables
and cheerfully greets and serves an early customer. She
displays eager anticipation in this summer’s arrival
of new chairs and curtains for the dining room as if it
were furniture for her own home. Kelly also takes satisfaction
in being able to say that everything but the deserts is
made daily from scratch in the restaurant. Even the dried
pasta is made especially for Pasta Jay’s by his pasta
store in Boulder. This emphasis on freshness supports the
restaurant’s motto, “A restaurant you can call
home!”
This may explain why Pasta Jay’s enjoys so many repeat
customers. Kelly has noticed that Europeans exhibit a particular
tendency to eat several meals in a row at Pasta Jay’s,
coming back for lunch and dinner. Events, such as the Classic
Car Show and the Jeep Safari, draw many diners to return
within the same weekend. And, of course, Pasta Jay’s
is always a big hit with the runners of the Half Marathon
in March. And the appreciation seems mutual as Kelly smiles
at the thought of the approaching season and says, “We
love feeding the runners! We’re looking forward to
Spring.”
Pasta Jay’s is located on 4 South Main Street,
the southwest corner of Main and Center, and can be reached
at (435) 259-2900. No reservations accepted, but take out
is available. Summer hours (beginning March 11) are 11:30
a.m. to 10:30 p.m.
Recipe
of the Month
Garlic Bread
Baguette of French bread
Parmesan Cheese
Paprika
Dried sweet basil
Dried onion flakes
Garlic butter (made of fresh garlic, canola
oil and margarine)
Slice open french bread lengthwise.
Swipe the bread with garlic butter. Sprinkle the
remaining ingredients to taste. Toast the bread
until brown.
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