The concept has grown with the customer base and is deeply rooted in Fayer's Philly upbringing.
“I've worked everywhere from Applebees and Olive Garden to fine dining, high-end steakhouses in Philadelphia,” he said. “I've served $120 lobsters and $3.99 chicken-finger baskets. You find a little bit of all of my experience in everything we do here.
“The whole concept here is trying to get a fine dining experience while keeping things casual. My goal in opening up down here was to be the most affordable fine dining cuisine in Nevada.
“So far, it's definitely along the lines of what I wanted to create, but we're going to constantly evolve. More recently, we've been bringing in a lot of fresh seafood on the weekends.
“Growing up in Philly, you are right on the ocean. Spending time down at the beach, and eating out constantly, my dad was a big fisherman. He was very particular about his fish and where he ate. I grew up with him being the toughest restaurant customer in the world and he taught me a thing or two about preparing food.”
Fayer's father was a large influence on the Phildelphia menu.
“He worked at a North Philly Jewish Delicatessen in the 1960s and cooked cheesesteaks and made hoagies all day,” Fayer said.
“My Italian influences are largely my dad's cooking. He was just an American mutt like myself. My two best friends growing up were both Italian, and I picked up a lot just hanging out in their moms' and grandmas' kitchens.
“And I learned a lot from the restaurants I've worked in.”
Signature to Philadelphia's concept is a full compliment of high-quality local ingredients.
“We use the best ingredients we can find that will fit our pricing,” Fayer said. “We use Bently-raised grass-fed beef in our cheesesteaks and meatballs. Truckee Sourdough Company worked with us on creating a Philadelphia Italian Roll. Those get delivered every morning. It's the best bread in Nevada.
“We only use whole butter, no shortening or anything like that. We use organic spring mix in our salads. Our seafood is provided through Sierra Meat and Seafood in Reno. The fish is phenomenally fresh. A lot of their stuff comes in just prior to the weekend and they ship it out right away.
“If you want chicken fingers and French fries, you can get that. But we also have organic salads and vegetarian dishes. We have seafood entrees that could be served at a five-star restaurant in Las Vegas, it's just that they are being served in the Ranchos for $20.”
The “South Philly” cheesesteak sandwich has essentially become Philadelphia's signature dish, though Fayer is quick to point out that as customers come back to the restaurant, they are exploring the rest of the menu and walking away pleased.
“That's what I really hoped it would become, that people see the food we are putting out is superior to anything else at the same price point in the area,” Fayer said.
The cheesesteak sandwich is made with 10 ounces of Rib eye, sliced on site, and topped with “Whiz.”
“Most people either just get onions on it, or peppers, onions and mushrooms,” he said. “We offer complimentary pickled cherry peppers on the side. That is the most common, or most popular cheesesteak topping in Philadelphia – it gives you that fresh crunch and a nice, briny snap with a really good flavor.
“We call it the South Philly because we feature it with the whiz. The big name steak shops in South Philly do the same. If you order a cheesesteak anywhere else in the Philadelphia reigion, it is most likely going to come with White American cheese, or Provolone.”
One of Fayer's childhood friends, Sean Vaughan, happened to be attending the Art Institute in Tampa, Florida for culinary arts and management.
“He aked if I wanted his help and after about two months of operating, I decided, yeah I would like his help.
Fayer and Vaughan rounded out the staff locally and are beginning to look to the future.
“Everyone wants to be on the highway, but people find us out here, whether it be word of mouth or Yelp or what have you,” Fayer said. “We want to branch into catering now that the business is rolling. We're fully permitted for catering. We're capable of feeding 100 people at a time. With the relatively small space we have, that'll be the key to success in the future is keeping the business strong here while expanding our services into catering.”
Philadelphia Restaurant & Sandwich Company generally features its weekend seafood specials on Facebook (www.facebook.com/ heading into Friday.
“We try to post those specials as soon as we figure out exactly how we are going to plate and present the seafood,” Fayer said. “We generally ride right up on Thursday so we can be sure we are getting the freshest seafood, and then we develop the weekend menu with sides and everything.”
Fayer said reservations aren't generally necessary for parties of four or smaller.
Philadelphia Restaurant & Sandwich Company is located at It is open from 11 a.m. to 8 p.m. Sunday through Tuesday and 11 a.m. to 9 p.m. Wednesday-Saturday.
lines of what I wanted to create, but we're going to constantly evolve. More recently, we've been bringing in a lot of fresh seafood on the weekends.
“Growing up in Philly, you are right on the ocean. Spending time down at the beach, and eating out constantly, my dad was a big fisherman. He was very particular about his fish and where he ate. I grew up with him being the toughest restaurant customer in the world and he taught me a thing or two about preparing food.”
Fayer's father was a large influence on the Phildelphia menu.
“He worked at a North Philly Jewish Delicatessen in the 1960s and cooked cheesesteaks and made hoagies all day,” Fayer said.
Philadelphia has been noted for its fine-dining quality, large portions, casual atmosphere and affordable prices