Saying goodbye to Shuggie's "trash pies"
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RIP to Shuggie's signature "Bobo's The Pep, The Roni" pizza. Photo: Nadia Lopez/Axios
Goodbye to the "trash pie."
The latest: Shuggie's — the Mission's most eccentric pizza place — is getting a makeover, with a menu revamp and partial restaurant redesign (bye, bye yellow room) meant to breathe new life into a space that owners Kayla Abe and David Murphy say is in need of a refresh that more aligns with the restaurant's anti-food-waste mission.
What they're saying: "I want to love pizza again," Murphy, who is executive chef, tells Axios. "Do we just keep going and do this pizza thing, or do we decide to do more? We want to do more for ourselves, do more for our staff, do more for San Francisco."
Between the lines: Some oldies — all the pizzas for one, wild boar meatballs and trashy favorites like the garlic knots — will be gone for good. But others are bound to stay with new twists — such as the cacio e pepe pillow ($19) and crispy fish party ($28).
- New dishes will include a rotating cast of sustainably sourced entrees that utilize less-commonly used parts of an animal and feature local produce and seasonal ingredients.
- The beverage menu will include spruced-up takes on cocktails and retain its focus on natural wine.
What's next: Stay tuned for our review when they reopen in late August!