Shuggie’s Trash Pie + Natural Wine

Shuggie’s Trash Pie in San Francisco Turns Food Waste Into Pizza | Eater

"Founded by Kayla Abe and David Murphy, this pizza restaurant sources imperfect and excess food — entire cauliflower plants, wilted greens, ugly mushrooms, bruised fruit, fish bycatch and meat offcuts — from farmers markets and local suppliers and repurposes them into inventive pies and drinks. Menu highlights include the Casino pizza, whose dough is made with spent oat flour (from oat milk processing) and leftover whey and is topped with weekly surplus mussels, sliced cured pig trotters, and cooked-down field greens; bruised fruit is blended into frosé slushies; fish bycatch becomes a salmon-belly pizza; and offcuts like chicken gizzards and hearts are prepared with bold flavors. Aside from relying on canned Stanislaus 7/11 tomatoes and low‑moisture mozzarella for consistency, the kitchen builds a mostly upcycled menu while acknowledging the climate impacts of food waste in a short note on the menu. The space is playful and bold — a school-bus yellow front room with a giant tattoo-style leopard mural and a glittery bar, plus a deep-green second dining room with matching hand chairs — and the operation emphasizes close farmer relationships, menu flexibility, preservation techniques (used when mussel volumes spiked), and fair payment to suppliers even when sourcing discounted or salvaged items. The team balances the goals of menu stability, kitchen labor limits, and storytelling to make food-waste practices accessible to everyday diners." - Taylor Kate Brown