PIZZA PIZZA
is currently booked out until mid-September. But starting Thursday, July 20, you’ll be able to drop in anytime to try chef Rob Rubba’s sustainability-minded food for a fraction of the price. He and co-owner Max Kuller are opening their long-awaited Oyster Garage, serving oysters on the half shell, grandma-style pizza squares, and wines from “responsible producers” in a former grocery pick-up parking area next door.
For example, oysters on the half shell will be served on chilled cast-iron and glass plates instead of on ice that would be immediately dumped down the drain. “We do have an issue with water being a resource that’s exploited. It might not seem like a problem here where we live, but it’s a problem kind of all around the country, and we wanted to be mindful of that,” Rubba says.
Only a set number of pizzas will be made each night, so when they’re gone, they’re gone. And no, the pizza won’t be available for takeout: “I have a real issue with to-go packaging. Even whether it’s compostable or not, it’s just a waste of resources,” Rubba says. Oyster Oyster co-owner Max Kuller is a big fan of pinball and has outfitted the space with some retro games. Photograph by Rey Lopez.
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