Fornaciola
Wood-Fired Pizza
72-hour cold-ferment dough, San Marzano base, fior di latte. Fired at 850°F until the crust blisters and chars in exactly the right places. Boxed in kraft with a foil liner that keeps the bottom crisp on the way to you.
Seoul Bird
Korean Fried Chicken
Double-fried for the shatter. Tossed in either gochujang-honey glaze or soy-garlic — both dangerously good. Comes with pickled daikon, steamed rice, and a wax-lined box that stays crispy longer than it should.
Smash Lab
Smash Burgers
Dry-aged patty, house pickles, American cheese that melts into every crevice, potato bun that barely holds it together. Smashed hard on a 600°F flat-top for maximum crust. The foil wrap keeps the steam doing its job.
Three down. Three to go.
Pasta Mano
Handrolled Pasta
Rolled same-day. Pappardelle with braised short rib, cacio e pepe with the ratio dialed in over 200 tests, rigatoni in a 4-hour Sunday sauce. Packed in compostable containers that don't steam the pasta into mush.
Birria Co.
Birria Tacos
Beef chuck braised 6 hours in guajillo-ancho consommé. Tacos griddle-fried in the fat until the tortilla goes crispy-lacquered. Consommé in a sealed cup for dunking. The lime squeeze is non-negotiable — we include one.
Sugar Shack
Craft Desserts
Salted tahini cookies, burnt-honey panna cotta, brown butter miso blondies. The dessert station nobody expected and everybody remembered. Packaged individually so they travel without turning into casualties.
Real Events. Real Hunger.
"Ordered for our 120-person all-hands. Half the team wanted tacos, half wanted pizza. Griddle didn't flinch. Every single container arrived hot and branded like its own restaurant."
"I've planned 40 corporate events. Never found one caterer who could do a legit taco bar AND a dessert station without one of them being an afterthought. Griddle is the real deal."
"The Korean fried chicken at our holiday party had people asking for the restaurant name. Told them it was a ghost kitchen and nobody believed me. The branding is that good."
One Call.
Six Kitchens.
Zero Headaches.
From a 20-person office lunch to a 500-person gala — wood-fired pizza sharing a hood with Korean fried chicken, dispatched in branded packaging that makes each feel like its own neighborhood joint.