03/25/2026
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Check out this awesome article by the one and only Whiskey and Soba and then come visit us or order online. Cool. Bye for now.
There was an evening in mid-2021 where I was packing up at the end of a dinner service photoshoot at The Lucky Accomplice.
Chef/owner Logan Ely was leaned up against the counter.
“Hey, I’m thinking about opening a pizza place. They’re kind of pizzas. They’re like…smashed pizzas,” he said.
I tried to understand. “A calzone?”
“No, more like a pizza, cheesier, smashed on a panini press.”
“So kind of like a quesadilla?”
I could tell I wasn’t on Logan’s wavelength. But how do you expect some schlub like me to be on the same level as the guy who convinced people to eat a chicharron-style steer p***s?
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