“I've added my own specials too,” Sher says. “Of course, Tony had great specials, but I've added some new ones in the tradition of Tony, you know, using the farmers market as my creative inspiration and the garden.” She’s also promoting their seasonal soup. “Tony had an amazing, wonderful vegetable soup, which is like a cup of health. It's like minestrone, but without noodles. That's like a Tony tradition, for sure. The soup is always vegan and always gluten free.” Sher says they survived COVID because it’s more of a quick-service restaurant and they did a lot of to- go business. “Our price point is not super high,” Sher says. “I think it's an affordable luxury when you come here.” She says even young kids come in for the $9 to $10 personal pizza. “These little boys will ride their bicycles down and get their pizza and sit outside,” Sher says. “It's the cutest thing ever.” Sher says the restaurant business is incredibly hard. “This is my third restaurant and I think the hardest thing is finding personnel that can afford to Lacey Sher, left, with her pizzeria colleagues Samuel Dzul, Simion Vicente and Cynthia Gemm Torres.
Tony’s calzone features a three-cheese blend.
“They loved Tony and so everyone is really happy that I took over for him and kept it what it was because it was great. And he was great.” —Lacey Sher, Tony Tutto Pizza
October 2024
NorthBaybiz 57
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