History & Herstory
Casale’s, pronounced with an emphasis on the “e,” has always been a place for strong women, whether it was the late Mama Inez, Elvira’s daughter continuing the family legacy, or most recently 3-year-old Natalia, an honorary family member to the Casale clan and the head chef’s daughter. These women walk around with confidence, sass, candor, and probably a bit of red sauce on their aprons.
“This place has always been a place for family,” says Haley Stempeck, not only a familiar face when you hear the Casale’s bell on the door chime, but also co-owner and fourth generation of Elvira, and daughter of previous owner, the late (and great) Tony. Haley’s actually the first generation not to be raised on the property, but it was her first stop “home” after being born.
If you were to map out a family tree for Casale’s, it would be all women in charge, except for Tony, third generation and brother of Maria. The consecutive loss in 2020 of Mama Inez, who lived a long and vibrant life, and Tony, who was taken too soon during the pandemic, was pivotal (and heartbreaking) for both the family and restaurant patrons. Some long-time customers have mentioned that it’ll never be the same and the family agrees. How could it with such powerful and meaningful mainstays, gone?
Pivoting Towards Picons
The reality is that Tony’s big ideas of takeout and eventually accepting credit cards (something they hadn’t done until just recently in 2023) might have been what kept the business afloat during COVID. That, and the Parking Lot Picon Punches.
“We simply would not be here without family,” says Stempeck. She describes how, during this difficult time, and really any difficult time, her blood family, and Paul (her husband’s) family, as well as countless customers, came together to keep at it. Paul’s first Casale’s memory is his 10th birthday and a hot plate of garlic bread. Little did he know that years later he’d marry the owner’s daughter. It’s this community that continually comes together, often over a whiskey, to make the food, keep the 4th street doors open, and the ovens hot.
While it may seem trivial to mention an old restaurant now accepting credit cards, it’s not. It’s allowed them to expand their business into more catering and allow the food to be accessible to more hungry diners, without actually expanding its physical footprint or branching out in ways that didn’t feel authentic.
Loyal to The Lasagna
Casale’s is where you go for classic Italian food like hefty portions, drool-worthy sauce, and zero skimp on the mozzarella. It’s where the ravioli (both meat or just cheese) is made daily and the lasagna made to order. It’s where you’ll order more garlic bread, after you’ve already eaten too much, and where you’ll enjoy the chilled, cheap, house red.
It’s not only the food, though, it’s the markings and photos on the wall, the same walls Mama Inez raised her six children in. It’s the familiar faces behind the bar, well, on both sides of the bar. It’s the warmth you get from being in a space with deep Nevada history that’s food nourishes your every cell. If you haven’t been, reservations are strongly recommended. If you forget, my recommendation is a crisp lemon drop while you wait.
“Our hope is that the business is always there to support family,” adds Stempeck.
Writer, Erin Hanna-Butros Meyering, also has a rich history with Casale’s. From a foggy, wine-stained third date with her now husband to the place of their engagement, they’ve celebrated big milestones there. Amidst the checkered tablecloths was where she told her husband their first baby would be a boy. So, it’s safe to say the food comes well-recommended, with countless helpings enjoyed of the Valentine Special (½ portion ravioli, ½ portion of lasagna).
Casale’s Restaurant
2501 E. 4th St., Reno
Casaleshalfwayclub.com
“This place has always been a place for family,” says Haley Stempeck, co-owner and fourth generation of Elvira.
“In good times and bad, people find their way here,” says Maria Rogers, Casale’s Halfway Club co-owner and third generation of Elvira, who started making homemade ravioli and running a market out of the family home in the 1930s.