Up & Coming Weekly

July 05, 2022

Up and Coming Weekly is a weekly publication in Fayetteville, NC and Fort Bragg, NC area offering local news, views, arts, entertainment and community event and business information.

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WWW.UPANDCOMINGWEEKLY.COM JULY 6 - 12, 2022 UCW 11 New sandwich shop celebrates local ingredients and culture by ASHLEY SHIRLEY ASHLEY SHIRLEY, Staff Writer. COMMENTS? editor@upandcom- ingweekly.com. 910-484-6200. FEATURE Walking into Pan from the op- pressive Fayetteville heat is a literal breath of fresh air. e interior is small and cool, nearly as cool as the maps and botanical prints that grace just about every wall. Framed prints of far-off places, and few pictures more than two hundred years old, give the charming sandwich shop a little something special. e celery green paint and neat green trim connote freshness, while the wooden tables and metal chairs seem effortlessly hip. A mix of high- top tables and family-style seating makes it a convenient lunch spot for downtown professionals or a place to grab a bite with friends. A handwritten chalk menu bears exotic sandwich names such as "Waiting on the Train" and "e Lafayette," while a keen eye might notice some familiar local names such as "e Gilbert" and the "e Dogwood." It's clear behind each name is a story waiting to be told. Open for two weeks at the time of this article, Pan is enjoying the rush that comes with being the new kid on the block. "We made five pounds of fresh pesto two days ago, and it's gone!" Brian Graybill, owner of Pan, laughed in disbelief. "at's a lot of basil — it's going very well." Recently featured in the Fayetteville Observer's Forty Under Forty, Graybill, CEO of Graybill Hospitality and owner of local fa- vorite, Napkins, is no stranger to the pace and intensity of the restaurant industry. "I'm used to Napkins," he shared with Up & Coming Weekly. "I'm used to the speed paired with quality. We're very prep-intensive here, so customer service can be quick. But it's been great; we're learning things every day." Graybill, a former air traffic con- troller with the U.S. military, found his way into the restaurant industry by chance. Making a transition to civilian life, Graybill had a difficult time finding work during the finan- cial crisis of 2008. "I needed a job, and no one was hiring, so I got a job at a restaurant," he explained. "I like being on my feet, I like being creative and I like food." A folksy sort of charm weaves its way through Graybill's words as he speaks, and he gives the impression of a small-town guy with a great work ethic and a knack for people. After nine years at Pierro's Italian Bistro, picking up tips and taking notes — cooking for people became not just a way to earn a living but Graybill's personal philosophy. "Most people just want to eat and enjoy themselves when you see them at a restaurant. You can make a nice bright spot in everybody's day with food. In all the major events of our lives — there's always food involved. at's what people do," he continued, "they eat." Switching roles from chef to chef/ owner, Graybill knew he wanted to get back to an era of fresh ingredi- ents, original recipes and house- made everything. "I think restaurants have gotten away from making their own reci- pes," Graybill admitted. "When we opened Napkins, I made a commit- ment to make everything we can in-house. Every ingredient has an intent behind it. We want to make the food you can't get anywhere else." For what the restaurant doesn't or can't make in-house, a serious effort is made to order it locally or within the state. "I am NOT a baker," he admitted, chuckling. "God bless them. We get bread from a local lady, Bead & Sugar, by Dali. We also get bread from Nick, a legend over at Superior Bakery." Most of the delicious meats piled on Pan's thick deli sandwiches come from San Giuseppe Salami Co, based in Elon, North Carolina. Graybill loves to support unique small busi- nesses, particularly those local to North Carolina. A local himself, graduating from Jack Britt High School, Graybill feels the city is poised for great- ness, and his dream is to be a part of the changing cultural landscape of downtown Fayetteville. "Gosh, nothing too grandiose," Graybill answered almost shyly when asked about his overall mis- sion. "'Fay' is the next city aching for a food renaissance," he continued. "We've seen it all over North Caro- lina with Raleigh, Charlotte, and we're kind of there. I want to be a part of the movement — to get back to good chef-driven food. I want to raise the bar on the food scene here in Fayetteville and elevate the food and beverage culture." Pan, whose mascot and symbol is a satyr bearing the same name, is Graybill's way of sharing his love of food with a city and community he appreciates so much. "Everybody involved in our restaurant cares about what we're serving," he said. "Everything is from scratch — It's fresh, light and, as a result, flavorful. We really care, and while everyone says that, we're doing the things that show that we do. We support the local economy by sourcing from people we know by name that we can call up on the phone, and it's awesome to be able to do that. It's amazing to be a part of this community." So much of Graybill's gratitude shows up in his food. e menu is filled with sandwiches named for the people who made the notion of Pan a reality. e most popular sandwich on the board is "e Leclair," named for Patrick Leclair, owner of Leclair's General Store, whose influence helped craft Pan's signature look. e sandwich showcases local greens, smoked chicken, fresh moz- zarella, and the restaurant's signa- ture pesto. A self-proclaimed "pepper head," Graybill has his favorites narrowed down to two: "e Giuseppe" and "e Icarus." Both feature the spicy soppressata provided by San Gi- useppe Salami Co. ough the days are long and there are more basil emergencies than he'd like, Graybill is living the dream. "I enjoy the atmosphere and range of people I get to meet," Graybill said. "You have to love it — some- days you don't, but it's a great place to be." Pan is located at 105 Hay St. in downtown Fayetteville. e restau- rant is open Tuesday through Satur- day from 11 a.m. to 3 p.m. For menu, prices, and news, fol- low Pan at www.facebook.com/ panfaync/. Above: Brian Graybill sits at a table in his sandwich shop, Pan. e shop is Graybill's way of sharing his love of food with a city and community he appreciates. (Photo by Isaiah Jones) Below left: Pan's logo incorporates a satyr bearing the same name. Pan in downtown Fayetteville specializes in hand- crafted sandwiches with an emphasis on local ingredients. Below right: A window table at Pan Restaurant on Hay Street in downtown Fayetteville. (Photos courtesy of Graybill Hospitality)

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