In an ongoing effort to reimagine what pizza can be, restaurateurs Robert Garvey and his partner, Hokin, have introduced a ticketed dinner series that turns the familiar slice into a global culinary journey.
“What really excites us is the idea of a journey,” Garvey explained. “We translated that into a slice of pizza where the first bite is very different from the last. Then we thought—what if we applied that same journey concept to different cuisines through pizza?”
The result has been a series of inventive, multi-course dinners that challenge traditional expectations. Past creations have included lamb vindaloo pizza, Peking duck pizza, and butter chicken pizza. More recently, guests were served unexpected offerings like poached salmon pizza and foie gras pizza.
“We like to say it’s just great food on a great crust,” Garvey said. “There’s really no limit to what you can serve on a pizza. These dinners are about pushing the boundaries of what people think pizza can be.”
The inspiration for the series stems from the duo’s earlier home-hosted pizza dinners, which they treated like a “pizza flight”—starting with lighter flavors such as a salad pizza, moving through hearty charcuterie-inspired offerings, and finishing with a dessert pizza.
“It’s an adventure,” said Hokin. “We wanted to recreate that dinner party experience at the restaurant. It’s also a way for our guests to explore cuisines they might not normally try. Someone might think, ‘I’d never eat foie gras,’ but if it’s on a pizza, they’re willing to give it a shot.”
The culinary experimentation doesn’t stop at toppings. Each dinner includes carefully curated drink pairings—ranging from wine to tequila and specialty cocktails—to complement each of the five courses. A recent highlight was the Seafood Shakshuka pizza, featuring a spicy tomato and bell pepper sauce topped with shrimp, lobster, scallops, skate wing, caviar, and harissa butter, bringing African flavors to the forefront.
While the restaurant’s classic cheese, pepperoni, and sausage pizzas remain the financial mainstays, Garvey and Hokin say the ticketed events are vital for their creative fulfillment.
“These dinners keep us sharp,” Garvey said. “They spark new ideas for weekly specials and allow us to stay excited about what we do.”
Still, the effort behind these events is substantial. “There are days when Robert wonders if it’s the best use of our time,” Hokin admitted with a laugh. “But it’s entertainment. For $120, you get to board the culinary equivalent of the Orient Express and explore the world through pizza, right here in the middle of winter.”
Not every experimental dish becomes a crowd favorite, they acknowledge, but both see value in the risk-taking. “We’re not afraid to shoot for the stars,” Hokin said. “Even when some ideas miss the mark, we learn and grow—and that’s what keeps it exciting.”
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