Local Business Focus - Wiggle on Main Offers Great Experience with Authentic Taste

 Nefoske loading up the wood oven.

 The husband and wife team at work.

 The location on Main Street Schoharie

SCHOHARIE — Schoharie now has an authentic Neapolitan pizza restaurant right on Main Street featuring a wood-fired oven. Wiggle on Main opened earlier this summer following a successful run using a food trailer. Wiggle on Main is a casual counter service eatery that offers seasonal salads, sandwiches, and weekly specials as well as regular wood-fired pizza.

The husband and wife team of Evan Nefoske and Jenna Moser-Cohen gained popularity appearing at a number of pop-ups at local venues, including Sunken City Cider in Gilboa and Wayward Lane in Schoharie. From there, it evolved into their current storefront.

Nefoske said that the pair had learned from the experience and Moser-Cohen said that she felt that “there was a need.”

Nefoske described the effort as “casual up-service.”

Moser-Cohen added that the pair wanted to keep money within Schoharie County and “showcase what it has to offer.” This includes ingredients from local farms.

The couple has lived in Schoharie County for about four years after living in Philadelphia. They agreed that they wanted to live in a more rural area that was more self-sufficient.

“From farm to table,” said Nefoske.

After visiting this area, they fell in love with the region, describing it as close enough to services but far enough to major cities and conveniences.

Originally, the team had planned to continue pop-ups and were not immediately planning to rent. They wanted to find a way to extend the pop-up season into the weather-challenging winter.

“Just by chance” the spot at 307 Main Street (the former Taco Shack) became available.

Moser-Cohen said that the “timing was just perfect.”

So far, the response has been “very positive” and “overwhelming” from the community.

Nefoske described it as “making people happy.”

It’s also a chance to put Schoharie County “back on our plate,” said Moser-Cohen.

The pizza served is described as “Neapolitan meets New York Style,” which is thinner and crisper. The product comes in complete sliced pies, but only as a whole: there are no separate slices for sale.

Many of the products are popular, including the Shrooms Pizza, which includes Siitake, Oyster, and Crimini roasted mushrooms with salt and pepper. The “staple” is the Margherita Pizza, while the pepperoni has a solid following.

The duo makes their own dough, which is a three day process.

In the back of the restaurant is a beautiful ceramic tiled Fiero Forni wood oven. The oven came in pieces and the company sent someone to put it together. The team also credited Allphase Masonry & Chimney for their excellent work completing the chimney.

Nefoske said that the family preferred wood as a “sustainable heat source.”

The pizza restaurant is planning expansion in time, including online ordering in the next several weeks. This process will be done through Square on a separate website.

They also plan approximately once-per-month pop-up dinners, that would be ticketed like a supper club. The plan would be for 3-5 course meals. This would allow Wiggle on Main to expand to pasta, meat, salad, and vegetables.

Moser-Cohen said that the team uses and would use “simple ingredients” that were “more rustic” and utilized local products.

Stop on by to place and order, with the entire pizza done in just minutes. Visit www.wiggleonmain.square.site or their Facebook or Instagram pages for more information.

“We’re making people happy through food,” Nefoske said.