(light music) - [Allaina] This whole restaurant thing is like a giant performance, you know?

You never know what you're gonna get until you show up.

- You get to try things that you might normally have tried or you wouldn't think normally would go on a pizza.

(upbeat music) We love playing around with that and blowing people's minds and just giving them something that they wouldn't expect.

- [Allaina] We describe it as chaos to a point.

- I grew up in Brooklyn eating pizza as a kid.

This is pretty good.

- Everything else around here is like kind of your classic, like New York style.

Ours is very inventive.

- [Ben] I do love our dough.

A lot of people love our dough, but what makes us special is what we put on our dough and because we have this popular pizza dough, it kind of gives us the freedom to add sort of unique ingredients to the pizza.

- Can we get some baby kale on there?

- And to us it's just like these are just fresh ingredients that make sense on a pizza, like pesto or squash puree or putting mac and cheese on a pizza.

It's delicious.

- So we wanted to open up the place that we would want to go to if we were going out to dinner.

- That just sort of helps cater what I wanna put forth from the kitchen.

First and foremost, is the locality of it, the seasonality.

- [Allaina] It's always better to source locally when you can.

- [Peter] We use our local creamworks milk and heavy cream to get our house-made ricotta.

- [Allaina] It keeps the dollars local, which builds a better, sustainable community.

- But there are these few months in the winter that make it a little bit more challenging.

Like in tomato season, our pizza has like fresh tomatoes baked right onto it and then when the tomatoes aren't as ripe, aren't as fresh here, we're not gonna get them, you know, elsewhere.

We're just gonna switch up the pizzas.

So we'll mimic, you know, some of the classic styles of pizza.

Beet pepperoni, but just try to keep utilizing the season around here.

Roasted butternut squashed, kimchied radishes.

When we can't get a certain ingredient, that's where we try to get creative and our customers have been really receptive to that.

- Oh, it's so good.

- We have one slice left of the pie.

- I love the cheese.

Ricotta cheese.

Never tried pizza with ricotta cheese.

- The crust was out of this world.

- I love the crust.

It's the best part.

I wanted to make sure that our crust here was something special.

- We don't wanna waste anything.

We just always have the mentality of like what can we do with what we have?

- [Ben] What's better than pizza and beer?

Spent grain from the brewing process was always something we wanted to utilize, you know, with the dough.

- [Allaina] Spent grain is a byproduct of the brewing process.

We dry it out and blend it up, combine it with salt, the pretzel salt and we put it on the edge of our pizza.

- Every single one of these pizzas has a story.

We build from memories and experiences and locality.

- I gotta tell you, I'm a Le Bryan guy.

The Le Bryan is warm and fuzzy comfort food to me.

- [Allaina] Yeah, so Bryan, the brewer, is like the plainest eater.

- [Ben] All these cool recipes I was trying out and he always just wanted plain red sauce and cheese, so it was only natural to, you know, name that classic, just, you know, regular pizza after him.

- Have we talked about the Oscar?

It's different every time.

- [Ben] It could be anything.

Got some ranch dressing going on.

- Buffalo chicken dip on top.

- [Peter] Rat ball.

Don't believe the kick.

- We haven't put a scoop of ice cream on one of them.

- Haven't done that yet.

- That's probably too far.

- My name's Tyler Dempsey.

Thank you guys so much for being here on jazz night.

We're going to play a set of music for you.

(cymbals clang) - You don't see people contributing to a space with such frequency and with such an open heart as you do here, so we love it.

- [Ben] I think the jazz, that naturalness of that type, you know, improv kind of music playing, they kind of mimic what we tend to do in the kitchen with the creative pizzas.

(drums beat) - [Allaina] Obviously there's plenty of jazz nights in the other places, but supporting the arts in general makes the community better.

Everyone's happier.

- Everybody seems to know your name or at the very least, even if you're new here, you very quickly can make friends because everyone's so friendly and jovial here.

- What we're trying to do is feed people this good food and we wanna just like make it easier, the process of like the good food getting to everyone.

Man, it's freaking pizza.