People still wonder why Ravioli’s restaurant closed its Weston location last year. No matter. You now can get its made-from-scratch Italian food in a new place.

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B.C. Kowalski/City Pages

Raviolis 102016

Chef Louis Mena is back cooking made-from-scratch Italian food at Ravioli’s, which opened this month in the former Eagle’s Nest location.

Ravioli’s has opened in the former Eagle’s Nest location at 2105 Grand Ave., which most recently housed Oscar’s Family Restaurant. Ravioli’s owner Nick Mena says the new location will give locals another chance to experience his cousin Chef Louis Mena’s Italian cooking. Originally from Napoli, Italy, Chef Louis worked at restaurants in New York and New Jersey before moving to Wisconsin.

Ravioli’s opened in Weston location about three years ago, but remained open only for about a year and a half. The Grand Avenue location will have better visibility, Nick Mena says, and a broader customer base.

All cuisine served at Ravioli’s is made from scratch with secret recipes going back to the “old country,” Nick Mena says. Chef Louis says his specialties include shrimp scampi and cannelloni, long cylinders of pasta stuffed with beef, spinach, ricotta and mozzarella.

Ravioli’s aims to keep prices affordable, Nick Mena says. They even serve a breakfast for $4.95. While breakfast might be unusual for an Italian restaurant, Nick Mena says staff are there in the morning preparing sauces anyway. Ravioli’s is open daily 8 am–9 pm. 715-298-5141.

Sconni’s kitchen renovation

Recent visitors to Sconni’s Alehouse and Eatery in Schofield undoubtedly noticed they were ordering off a food cart menu. That’s because the restaurant has been busy with expanding the kitchen and new menu items to go with it.


B.C. Kowalski/City Pages

Sconni’s chef Joe Thomas, left, and owner Ben Swanson are ready to launch their new menu, after a major kitchen remodel.

Work began Sept. 26 on a $150,000 kitchen upgrade, the latest in a series of renovations since owner Ben Swanson rebranded the former Mickey’s Billiards. Last year Sconni’s completed extensive work on its patio, one of the most elaborate in the Wausau area.

The kitchen renovation will help Sconni’s keep up with growing demand, which has happened thanks to recently hired chef Joe Thomas, Swanson says.

With the kitchen temporarily out of commission, the restaurant has kept up by working out of a food truck borrowed from Sawmill Brewing Company in Merrill. The truck allowed Sconni’s to offer new selections, some of which could stay once the kitchen renovation is complete on Monday.

The arrangement helped forge a relationship with brewery owner Stan Janowiak. Swanson says Sconni’s will start serving Sawmill beer when its brewing is complete. A few regulatory snags slowed the process, but Sawmill expects to offer its own brews soon.

Crostini wins liquor license

Construction began Tuesday on the new Crostini Beer and Wine Bar after the city selected it over three others competing for the city’s last remaining regular liquor license. Crostini is planned for the former St. Clair’s Menswear building in downtown Wausau.

The new bar-restaurant competed for the $600 license against Wausau on the Water Family Entertainment Center (WOW), Masa Japanese Restaurant and Rosati’s Pizzeria. Others can apply for a reserve liquor license, but will need to pay the steep $10,000 fee. Crostini’s, WOW and Masa are all expected to open mid-December. Rosati’s is already open in the former Pizza Hut building on First Avenue.