Tavern Style Thin Crust Pizza Now Being Served At Graze
Just like the small town, lake-country restaurants and taverns they grew up around, Jeff Rogers and Breanna Evans are introducing thin crust pizzas to Graze Food Hall with the opening of their new kitchen concept, WRAD.
“I think more than anything right now, people are looking for a sense of nostalgia,” Breanna said, “to bring you back to something that just makes you feel good, simply because it is.”
While you can build your own, they’re offering a few specialty pizzas like “Bimbo,” which reminds Jeff of good times he had at his family’s cabin north of Hibbing.
“Octagon is a restaurant I would go to with my family growing up on Side Lake,” he said. “The sausage banana pepper is their thing. We put a little twist on it and added ricotta and our sausage.”
WRAD is sharing space with WRAP, a spot for tasty handhelds introduced this spring by Jeff and Breanna–who also launched their first Wrecktangle Pizza in the North Loop in late 2019. The crust for the WRAD pizzas will essentially come from the same tortilla used at WRAP.
They’re the second new kitchen concept to open in the past week at Graze, which is getting a fresh makeover by the folks at Travail. Graze On The Green opened last week, with salads and health-conscious bowls on the menu.
A new taco shop, Tixtli by Nixta, will also be coming soon.
Jeff and Breanna say they appreciate the support from the neighborhood.
“Just want to say thanks to the North Loop for always supporting our weird ideas,” Breanna said. “We love how the North Loop can show up for small ideas and make them really loved.”
By Mike Binkley, North Loop volunteer