It’s been awhile since our menu got a real update. We just welcomed a new chef, Timothy Florentino, a new Philly transplant with the most charming New England accent, and with him came a few new apps, a new pizza, some tasty upgrades, and a weekly pizza special.
So what’s changed? You’ll notice that this new menu is a bit tighter. We trimmed out a few of the pies but kept all our top sellers. The reason behind the new move is simple - we want to really focus on the things you guys love and make it easier for new staff members to learn, and for existing staff members to master so they can move up faster. And, a happy side-effect of that is we are really cutting down on food waste, too - a lot of items on the menu had ingredients that were only on one pizza, for example, which is just not sustainable.
Now, on to the good stuff. Here are the new permanent menu items, and updated menu items:
Buffalo Cauliflower Bites - Served with housemade vegan ranch dressing (v) $9.25
Seasonal Salad - Spinach, apple, walnut, and butternut squash, with maple balsamic vinaigrette (v) $9.75
Funghi - Plum tomato, white mushrooms, sautéed portabella, and fresh herbs, topped with basil, vegan balsamic reduction, and nutritional yeast (v) $9.95 / $19.75
Fried Brussel Sprouts -Now with cranberry, candied walnut, and balsamic glaze (v) $7.25
Spring Mix and Gorgonzola Salad - With toasted walnuts, seasonal fruit and raspberry vinaigrette. $9.50