Pizza Ponte, a modest pizzeria located in the culinary hotbed of Temescal, Oakland, is gradually making a name for itself. Owned by immigrant brothers Sayed Seyar and Sayed Spehar, the restaurant focuses on refining its pizza-making process without traditional culinary training. They've upgraded their ingredients and perfected their dough through hands-on research over the past year and a half. Although often overshadowed by nearby popular dining spots, their commitment to quality has attracted attention from industry sources, including PMQ Pizza, leading to potential investment opportunities. The brothers attribute their unique perspective on cooking to their outsider status.
'I'm not a cook. He's not a cook. We're not chefs. If you're a trade chef, you might have to do things a certain way, but we see a different perspective.'
'Pizza Ponte recently caught the attention of PMQ Pizza, the industry's trade publication, and the owners have even been approached about investment and franchising.'
Collection
[
|
...
]