Home Japanese values Safety Harbor gem Pizzeria Gregario reopens with limited hours next month | Openings & Closings | Tampa

Safety Harbor gem Pizzeria Gregario reopens with limited hours next month | Openings & Closings | Tampa

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Pizzeria Gregario/Website

It took almost a year and a half for Greg Seymour of Pizzeria Gregario to reopen after the COVID-19 pandemic, but before his loyal customers knew it, he was closed again for the season.

After 6 months of closed doors, Pizzeria Gregario reopens on Friday, November 4, but with even more limitations than before.

Safety Harbor’s favorite located at 400 2nd St. N will only be open on Friday and Saturday evenings for take-out. People are welcome to enjoy their made-to-order wood-fired pies on the restaurant’s patio, but it won’t be the full (or even partial) service experience it once offered.

When the pizzeria reopens next month, it will again offer a small menu of artisan pies, beers and soft drinks, plus Seymour’s famous “shmoo,” a trinity of olive oil, garlic and essential lemon to soak the crust. . It brings back some fan favorites like tomato and potato pie, vegan pizza topped with arugula, spinach pie, ‘mushroom among us’ topped with mushrooms, and a traditional Pizza Margherita with tomatoes, Mozzarella cheese, basil and EVOO.

People from St. Pete, Tampa, and even Sarasota will make the trip to Safety Harbor to sample Seymour’s za, but it’s suggested that you have a little patience when visiting the pizzeria, as it won’t be only him and his partner who will run the whole restaurant.

Click to enlarge Greg Seymour, owner of Pizzeria Gregario.  - C/o Pizzeria Gregario

C/o Pizzeria Gregario

Greg Seymour, owner of Pizzeria Gregario.

Seymour will also continue its artisan bread program, where customers can pre-order loaves by Wednesday morning and pick them up on Friday. Using the same ancient, stone-ground grains as his pizza, Seymour offers German rye breads, a heavily fermented whole-grain bread called Desem, and a French sourdough he makes with spelled and rye.

In addition to offering its customers delicious pizzas and breads made with local and seasonal ingredients, Seymour also values ​​the nutritional value of its products. He sources his ancient stone ground beans from two different artisan mills – Carolina Ground in Asheville and Barton Springs outside of Austin – and blends different blends himself by hand.

“As soon as I could, I switched from roller-ground flour to stone-ground grains. This creates an earthier-tasting pizza that’s actually easier to digest,” Seymour told Creative Loafing. “I think it makes some nice pies, but the transition has definitely alienated some people.”

Along with limited weekend hours at Pizzeria Gregario, Seymour will continue his pizza pop-ups at Carrollwood’s Sweetwater Organic Farm throughout this spring. He had a clay oven built at the North Tampa farm last year and continues to host different pizza shops, in addition to sourcing produce from there.

After this spring, Seymour plans to pivot again (something he’s pretty well known for at this point) but isn’t sure exactly which direction he’ll go.

The pizzeria has been closed for the past six months because he tried to create a residence in his commercial space, a monumental task that never materialized. The restaurant’s interior remains empty and gutted from failed renovations – one of the many reasons it won’t reopen to full service.

No matter when he loses customers after 86’ing a menu item (a real controversy that transpired after the Caesar salad was no longer offered) or when they accuse him of inflating the prices of his pizzas, the dedication from Seymour to his craft is an immovable, inexplicable force. He admits to having tinkered with his recipes at the expense of the guests, but as he often says, “I’m not a businessman, I’m an artisan”.

The 51-year-old has worked in the restaurant industry for over 40 years and started washing dishes when he was 12. Cutting his teeth in kitchens working under chefs who could be “physically abusive” in his own words, Seymour knows that the restaurant industry as a whole is rapidly moving towards the “technosphere”, something he absolutely does not want. nothing to do.

The older he gets, the more he hates the fossil fuel industry and the indulgent consumption it promotes. Seymour bikes everywhere, chooses to work in the summer in Florida without air conditioning, and lives as simply as possible – the way he chooses to run the pizza place is just an extension of his values.

He moved to Florida in 2008 to be closer to his family and opened his restaurant Safety Harbor 5 years later. There has been a culmination of changes that have taken place in all facets of his business, but his unwavering commitment to quality ingredients and downright impeccable pizza has only grown, no matter how economically he is. difficult to maintain.

Regardless of what the future holds for Seymour, at least pizza lovers in northern Pinellas and elsewhere can expect the same wood-fired za that Pizzeria Gregario has been offering for over a decade. He tells CL that after this season (which ends in late spring), he might consider selling the little yellow building in which his pizzeria is open, to pursue the life of an ethical snowbirder. Ideally, he’d like to eventually team up with a Tampa Bay-based farm to continue bolstering his seasonal approach to food.

“I really want a space where I can practice my craft and continue to learn,” says Seymour. “I’m interested in learning how to grow and grow my own food, but I’m really trying to find some kind of balance in my life.”

When the Safety Harbor gem reopens next month, it will only be available for takeout from 5:30 p.m. to 8:30 p.m. on Fridays and Saturdays. For more information on Pizzeria Gregario, follow his Facebook, where the technically repulsive Seymour may or may not post updates.

Those interested in ordering loaves of his artisan bread should email