Meet PCG Member – Siggy Sollitto : All Global Paths Lead to Local
The paths that lead to restaurant life are as varied as the foods they serve. Some are born into the business while others seek it out, driven by dreams of culinary greatness. For PCG Member Siggy Sollitto of Siggy’s Good Food, the motivation has always been to nourish the community with “food that is good and fair.”
Raised in Israel, Siggy’s upbringing was steeped in the culture of Mediterranean cuisine. One of seven siblings, she honed her skills in the family’s kitchen, developing a love for the region’s spices and fresh vegetables, and witnessing from a young age food’s ability to bring people together.
After completing her studies and mandatory military service, Siggy set out to travel the world. Passing through Europe, she landed in New York City in the early 1990s. At the time, the words “organic” and “sustainable” had yet to make their way into the American lexicon and Siggy was struck by the country’s food culture. With industrialized processed foods dominating the market, quality and flavor had become a luxury, no longer to be found in food for the masses.
With a firm belief that people were longing for flavor, in 2005 she opened the first Siggy’s Good Food in Brooklyn Heights, followed by a Manhattan NoHo location in 2012. Her goal was lofty.
“I was on a mission. I wanted to put McDonald’s out of business.”
While she may not have brought McDonald’s to its knees, Siggy produced dishes that were both healthy and delicious. Siggy’s Good Food soon became a favorite eatery within the community.
“The business was very successful,” notes Siggy. And the secret to that success? “Quality organic ingredients. People go crazy about how good the salad is and I tell them, I didn’t cook anything. It’s just a salad. The quality of the ingredients makes the food,” she asserts.
As the business prospered, so did Brooklyn Heights and the rising rent would push Siggy to close her flagship location in 2015. “After Brooklyn Heights closed, I swore I would never rent again,” she says. Weary of New York City’s high priced real estate and burdensome business regulations, Siggy began exploring the possibility of moving south.
Having spent time visiting family and friends in Charlotte, she set her sights on the Queen City. “Property was more affordable and I was ready for a change of pace,” she explains.
Looking for a community atmosphere similar to the one she had enjoyed in Brooklyn, she was drawn to Charlotte’s Belmont neighborhood. Purchasing and remodeling a vacant mini-mart on Belmont Avenue, Siggy closed the New York NoHo location and opened Charlotte in September 2018.
Having built and sustained two successful businesses in one of the country’s most demanding culinary cities, Siggy finds running a small business in Charlotte more challenging than in New York.
“We don’t have the density (in Charlotte). To justify a truly good restaurant with fresh ingredients, there needs to be high volume.”
Finding skilled workers for her restaurant has not been easy. “The pool of experienced staff is larger in New York,” she says. In many cases, she has had to train employees from scratch. Asked whether she has benefited from operating in a city that is home to reputable culinary educational institutions, “Don’t get me started on culinary schools!” she smirks.
There is also the difficulty of sourcing quality organic ingredients locally at a sustainable price. “In some cases the ingredient is simply too expensive,” Siggy explains. Nor does she see value in sacrificing quality for proximity. “If a local farmer is applying the same chemical practices as an agribusiness giant, there is no incentive for me to purchase their product.”
Thankfully, she has developed good working relationships with local businesses such as Freshlist and Soulshine Organics, from which she sources organic produce and grass-fed beef. In her view, however, we’re still lagging on the quality of our food production. “Lettuce is increasingly being produced hydroponically, which does not yield the nutrient density of greens grown in soil.”
Challenges aside, the move to Charlotte has been a positive one for Siggy. Knowing that she now owns the building in which the business operates provides peace of mind.
There is also the community and support network she has enjoyed since joining Piedmont Culinary Guild. Having initially joined as a PCG Professional Member, Siggy recently signed up Siggy’s Good Food to be one of the organization’s inaugural Business Members.
“As a business, I wish to utilize all of the benefits the PCG has to offer. It’s great to have a group of fellow industry members to reach out to if you ever have a question or need anything. Something as simple as Kris Reid’s occasional visits makes you feel supported. She is always ready to offer direction, advice, a contact, you name it. It’s important that we support organizations like the PCG as they are dedicated to supporting us. We didn’t have that in New York.”
And the feeling is mutual. “It has been refreshing to see someone come into the market and provide a product that aligns with our values and do it at an affordable price. Siggy is committed to organic ingredients and works hard to source products locally as well. She is a great addition to our food scene, and I am happy she is here,” says Kris Reid, PCG’s Executive Director.
With rave reviews from online platforms and neighborhood residents alike, Siggy’s Good Food has been a resounding win for the Charlotte food scene.
“It’s one of my favorite places to eat. Not only is Siggy committed to supporting our local farmers, she also genuinely cares about our community. Her kindness and generosity are evident to anyone who meets her, and I am grateful for her support, friendship, and amazing food!” says fellow PCG Member Jesse Leadbetter, Belmont resident and founder/owner of Freshlist.
Profile written by Ashley Korizis
Siggy’s Good Food
Restaurant is now permanently closed.