Mother's, may I?

Somethings are just worth the wait, aren’t they?

It was about a year about that the first hammer swung at what is now Mother’s Pizza (5710 Young Street, 406-5050), Tyson Wachter’s Canadian iteration of a pizza restaurant he opened in Turks and Caicos five years ago. Soon open for lunch and dinner, the just over 40-seater resto focusses on freshness, local products, and, most importantly, the fine details.

"With a dining experience you're not just going out for the food," says Wachter, "it's an all inclusive experience between atmosphere, presentation and food."

Outfitting Mother's with salvaged materials galore—like old safes found in the original building, a lobby reclaimed from the former Subway on Hollis Street, the famous Robie Food sign, the over 100-year-old barn board used for its sign and way more thoughtful accents—Wachter spent the last year building the building of his dreams.

“Not only is it a place I’m in everyday, it’s something I wanted to contribute to the community,” he says. Wachter even had the building’s brick sandblasted and chose his exterior paint colour to match the rest of the Hydrostone. And trowelled his terrazzo floor by hand. “I want the neighbourhood to be proud of who we are. All the little details, 90 percent of people won’t notice half of them, but they might make a difference to someone.”

The little things matter when it comes to the food, too. Mother's will offer a small menu of three appies, three desserts and eight pizzas that showcase local ingredients and are pressed by hand.

“One of the big reasons the menu is so small is to keep consistency high and the focus on detail," says Wachter, who'll cook alongside chef Darrick Mailman in the open kitchen. "It's taken time, but its definitely worth it."

And if the waiting was the hardest part, the eating (and enjoying) should be mighty easy.