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Splash photo by Treva Lind

Piccolo Artisan Pizza co-owner Patrick Fechser, above, made his name in Liberty Lake as the chef behind the popular Hay J's Bistro. He is now spending much of his time overseeing the launch of Piccolo next door. At left, pizza chef Matthew Trowbridge serves up a hot pie.

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Hay J’s owners open artisan pizza eatery
9/28/2015 2:22:46 PM


Splash photo by Treva Lind

By Treva Lind
Splash Contributor

A newly opened Piccolo Artisan Pizza joins a lineup of foodie-favorite outlets anchored by Hay J's Bistro at 21718 E. Mission.

Served up by the same owners of Hay J's next door, the pizza eatery that opened Sept. 8 features Italian-style gourmet pies cooked at high temperature in a brick oven. Visitors also will find an upscale interior that seats about 37, a bar area, three flat-screen TVs for sports coverage, and a lengthy craft beer and wine list. 

The remodeled restaurant replaces Eau De Vie Wine Shoppe that closed in May when a third business partner for that outlet decided to leave the business, said co-owner Patrick Fechser. He and Hay J's co-owner Rhonda Entner thought it was time to make a change with the space, Fechser said. They also own a third adjacent business, Butcher Block, which operates on the other side of Piccolo.

"We went over several ideas about what to do with this space, and we thought there was a need for a cool artisan pizza restaurant in Liberty Lake," Fechser said. "We thought it would be nice for the community, and that was one piece that was maybe missing in the community." 

Eau De Vie's inventory of wines was moved over to Butcher Block, which sells high-quality meats, cheeses and specialty items. Fechser describes Piccolo, which employs 12 people, as offering a style of pizza similar to traditional pies made in Italy.

"We don't go for crazy pizzas, like barbecue pizza," he said. "It's more like classic Italian pizzas than American-style. We make our own dough; it's hand-thrown."

The eatery's name has some special meaning, too.

"Piccolo in Italian means little, so it's a little artisan pizza place with a little kitchen," Fechser said. "Liberty Lake is a little community, and it has a little lake."

Fechser said Piccolo also offers similar cooking approach as Hay J's as far as using high-quality, fresh ingredients. Examples of pizzas include the "fattoria" with snow peas, asparagus, cottage bacon, tellagio, fontina, arugula and egg; the "prosciutto de parma" with ricotta, heirloom tomato, fontina and olive oil; and the "ortaggio" with carrot, tomato, peppers, onions, artichoke hearts, fontina, feta and basil pesto.   

"We're going for high-quality food, and we use local ingredients as much as possible," Fechser said, including from the C&S Hydro-Huts' farm in Otis Orchards. "We get some of our fresh herbs like basil, from C&S, and greens. We also get some fresh herbs from a grower in Post Falls." 

All pies are cooked in the brick oven at about 650 to 700 degrees for about four minutes or a bit less.

Getting the massive brick oven into the eatery has a story all its own, Fechser added. Made by Wood Stone, the specialty oven weighs about 6,000 pounds and required a forklift to be brought inside Piccolo's kitchen. The size of the restaurant with the kitchen is only about 800 square feet.

"We had to cut a hole in the wall to get it in, and we literally had about a quarter-inch clearance on each side to bring it in," he said. "It took seven, eight hours."

Such an oven makes a difference, though, in quality of pizza and adding a subtle charred flavor, Fechser added. Right now, he is spending most of his time overseeing the new eatery but still spends time over at Hay J's, which opened just over nine years ago.   

All three businesses involve family members, including a cousin, Eddy Rogers, who helps operate Butcher Block. With his longtime construction experience, Rogers worked on the Piccolo remodel project.

The restaurant's interior has a cinder-block wall with street art-painted designs. Hues of turquoise and burgundy are used in the overall décor, as well as steel and concrete finishes. Fechser described the restaurant as having "an industrial, rustic feel," and an environment with a good energy while still providing a casual atmosphere.

The restaurant has a few elevated tables, and a long section of bench seating with tables along one wall. 

One wall-hanging is made from strips of wood pallets, some painted, from the pallets that held the restaurant's equipment as it came in. Rogers also built a pergola that hangs over the bar area and is now adorned with a string of lights, to give the feel of being under an outdoor terrace, Fechser said.

"We wanted a place where you can go and catch the game, and we have a lot of good craft beer," he said. "We have the best wine list too."

The restaurant attracts adults and families alike, he said. "We're trying to go for more of a trendy young adult crowd, but it's definitely also a family place."

Community response has remained positive, with some good crowds on opening nights, he said. Piccolo will take reservations, too.

"People are excited," he said. "They keep asking about it. We want to serve really nice pizza with top-notched service in a casual atmosphere." 

• • • 

IF YOU GO ...

Piccolo Artisan Pizza
21718 E. Mission Ave.
926-5900

Hours of operation: 11:30 a.m. to 9 p.m., seven days a week



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