Press Mentions
YET AT PINYON, A PIZZA RESTAURANT IN OJAI, CALIF., JEREMY ALBEN AND TONY MONTAGNARO, TWO OF THE OWNERS, SAID IT COST ONLY AROUND $500 TO GIVE THEIR BATHROOM A PSYCHEDELIC MAKEOVER. THE DÉCOR INCLUDES FROG POSTERS, BLACK LIGHTS, A MUSHROOM LAMP AND A SPEAKER PLAYING FROG CHIRPS.
“SERIOUS SOURCING (THINK NEAPOLITAN TOMATOES, BOQUERONES, AND LOCAL GOAT KEFIR), NATURAL WINES, AND EMPLOYEE PROFIT-SHARING MAKE THIS NEW WOOD-FIRED PIZZA SPOT THE BENCHMARK FOR MINDFUL DELICIOUSNESS.”
“LOCAL PARTNERSHIPS, A KEY COMPONENT OF THEIR BUSINESS, INCLUDE EARTHTRINE FARMS, SHEAR ROCK FARMS, OJAI ROOTS, VENTURA FRESH FISH, CASITAS VALLEY PASTURES AND KELPFUL (SLO). PINYON OFFERS DAYTIME GRAB-AND-GO PHILLY HOAGIES, SICILIAN-STYLE PIZZA, AND SNACKS. THE EVENING MENU CONSISTS OF SEASONAL SALADS, HOT VEG, FOUR SEASONAL PIZZAS, PLATED DESSERTS, BEER, WINE AND CIDER. ON WEEKENDS THEY SELL BAGELS BY THE HALF DOZEN AND DOZEN.”
“PINYON IS A COLLECTIVELY RUN PIZZERIA, BAKERY, AND NATURAL WINE SHOP THAT OPENED LATE LAST YEAR. IT OPENS AT 9 A.M. TO SERVE SOURDOUGH BAGELS TOPPED WITH SHMEAR, LOX MADE WITH CALIFORNIA TROUT, AND LOCAL CUCUMBERS, AS WELL AS PASTRIES LIKE SEASONAL-FRUIT-FILLED BRIOCHE AND HAM-AND-CHEESE SOFT PRETZELS. BY LUNCHTIME THE FOCUS IS ON HOAGIES. THERE’S A CLASSIC ITALIAN WITH CAPICOLLO, SOPPRESSATA, AGED PROVOLONE, AND THE WORKS; A BARBACOA WITH SAUERKRAUT SLAW, CILANTRO, AND CONSOMMÉ DIP; AND A GRILLED YUBA WITH BROCCOLINI, BEET, AND GREEN KIMCHI. SOME SALADS ARE AVAILABLE AS WELL, AND IF YOU GO DURING DINNER HOURS, THERE ARE WOOD-FIRED PIZZAS AND VEGETABLE-CENTRIC SHARE PLATES.”
“PINYON IS A PIONEERING COLLECTIVIST EXPERIMENT. THE PALE, LONG-HAIRED STAFF OF THIS PIZZERIA, NATURAL WINE STORE AND SANDWICH SHOP — IT’S THE ONLY SPOT IN TOWN THAT SERVES HOAGIES — TEND TO LOOK LIKE DENIZENS OF MIDDLE-EARTH WHO’VE BEEN LOCKED AWAY FROM SUNLIGHT. CREDIT THE PINYON BUSINESS MODEL: EVERY EMPLOYEE GETS A CUT OF THE PROFITS AND IS PAID THE SAME WAGE — $20 AN HOUR — REGARDLESS OF POSITION. “WE’RE TRYING TO EMPOWER PEOPLE TO TAKE OWNERSHIP OF THEIR WORK,” SAID PIZZAIOLO JEREMY ALBEN, WHO LAUNCHED PINYON WITH HIS FRIENDS TONY MONTAGNARO AND SALLY SLADE.”