How These New Restaurants Are Putting Staff First | Bon Appétit
"A compact Charlotte pizzeria with a deliberately tight menu—plain, white, and vegan pies plus a kale Caesar—that opens late afternoon and often sells out early on busy nights; the limited offerings reflect the constraints of a 500-square-foot kitchen and a four-person team, and the owners prioritize keeping the operation manageable so they can balance parenthood with running the business." - ByKate Kassin
