Anyone with self-imposed or medically necessary dietary restrictions knows eating out can be a tricky situation. And though Gary Ezell, chef and food developer at Joey Nova’s in Excelsior, can eat what he wants, he strives to understand what it’s like to need gluten-free, vegan and dairy-free options. “I’ve invested thousands of hours in researching how to make our food better for our guests,” he says.
Those hours have paid off. In the spring of 2014, Joey Nova’s launched a gluten-free-certified pizza crust and noodle. The food is made off-site to ensure they’re suitable even for customers with celiac disease, and Ezell has worked with local families to taste-test the products.
For those with a gluten or dairy intolerance, eating safely is often more expensive. Prices on gluten or dairy-free substitutes are often inflated to offset the cost of extra production and higher-cost ingredients. Not at Joey Nova’s, according to Ezell. “I try to think as a parent who has a child with celiac disease. When I get the bill for a pizza, I don’t want to feel overwhelmed by the cost, so we don’t charge extra for our gluten or dairy-free products,” says Ezell. “If you have an intolerance, it isn’t your fault. Everyone is treated equally here.”
That’s music to a restricted-eater’s ears. And if you don’t fall in that category, rest assured that you’re still getting a high-quality meal at Joey’s—Ezell investigates the development process for all ingredients, right down to testing the soil its basil is grown in for genetically modified organisms, or GMOs
“Working with fresh, quality product is so different than overly processed food,” says Ezell. That’s why Joey Nova’s uses as many local ingredients as possible, starting with its herbs and spices, which come fresh from Windland Flats, a Princeton, Minn.-based farm with multiple farmers and growers. “We believe in taking care of our guests and we want the best quality for our customers,” Ezell says.
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Joey Nova’s
5655 Manitou Rd.,
Excelsior
952.405.2700
