A beacon of thin-crust pizza, this restaurant offered fully cooked or parbaked pizzas to go, as well as jars of Owner and Chef Ann Kim’s homemade kimchi. In the absence of dining room tips, the restaurant added an 18% service charge to takeout orders.
Like so many businesses, the pandemic caused staff to take a long, hard look at other practices.
“I’ve put a lot of effort into minimizing food and water waste, upcycling our produce waste into other products or components, adding dilution to our cocktail batches in lieu of diluting them with ice, as well as sourcing the ice we do use from a local producer whose production is far more efficient than running our own ice machines 24/7,” says Beverage Steward Brandon Sass.
“Consideration of the eco-footprint of wine and spirit selections has also become more present, featuring more domestic wines and local spirits than imported—even though I’m admittedly an Old World enthusiast.”