A chat with Executive Chef Bobby Lamby

Gianni Masciopinto sits with Chef Bobby to pick his brain about the pizza & wings, get some behind-the-scenes info, and what’s coming up next.

GM: Let’s jump right in! Tell me your perspective on the back-to-back pivots from the original plan to takeout-only and then back to the original plan. How was that experience?

BL: No one expects a new business to start off smoothly, and this was no exception. Most companies don’t start a business during a world pandemic though, so we really dove into the chaos head-on. We all felt that the general concept would do well, but our projections were off by almost double, which is amazing but it also created a lot of challenges for our humble kitchen.

GM: Just how big (small) is the kitchen, anyway?

BL: It’s about 180 square feet, which is more like an oversized closet. That’s not a complaint though, because food was never a major focus for the business model: we’re definitely a brewery, not a restaurant. That being said, we’re committed to having top-notch food to pair with our beer.

GM: So I’m guessing you’ve learned a lot in the process?

BL: Definitely! The biggest lesson has been to not get ahead of myself. Once we opened the taproom it became very clear that our systems for takeout were not going to work. The stress would have inevitably impacted the quality and we would have lost staff quickly. We couldn’t offer the level of quality on a consistent basis for the pizza & wings standpoint that I would have felt comfortable with.

GM: Personally, I’m loving the new menu - how do you feel about it?

BL: I’m really excited about what we’re doing now and look forward to expanding not only the grilled cheese selections, but also see how to add some less carb-y treats. I love taking my experience with the food truck and offering time-tested favorites but I’m also excited to evolve thoughtfully. 

GM: Anything else you want to share?

BL: I definitely have to shout out my team - they’ve jumped right in with us and I want to support their growth. Thank you all for keeping me sane! I also have to thank all the fans that have left all the comments on our social media. I’ve read them all and I’m flattered with how well our pizza & wings were embraced. I want everyone to know I’m constantly considering ways to have them back for some occasional appearances, so please stay tuned and know that we’re listening!

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