Their Restaurants Shut Down. They Got Laid Off. But They All Kept Cooking Through Pop Ups. | Bon Appétit
"A pandemic-born pizza pop-up that started in May serving big, blistered pies with toppings ranging from pepperoni, basil, and ricotta to kale, mushrooms, red onion, lemon oil, and parm; customers initially collected orders through a slot carved into the owner’s fence. A pastry chef joined to make seasonal slab pies and malted chocolate chip cookies for dessert, the community embraced the offerings, and after a neighbor complaint briefly shut the operation down they relocated to a restaurant space in Altadena and now operate from a custom-built trailer with a pizza oven parked outside the site." - ByEmily Wilson
