NO Frills
NO Fuss
Eat here or take it for the road.
Grandpa Joe’s is run by John and Lucia Bobby—the husband-and-wife team behind Bobby Boy Bakeshop (yeah, the one with the James Beard nod and croissants that ruin you for all others).
You can check it out here—or just walk next door.
We call this spot a slaberia.
(Slab-er-ia)
Our take on a pizzeria.
Yeah, we made that word up.
Because why not?
Here, we’re into making food that quiets the table for a second. That first-bite, mmmmm-level silence.
For us, it tastes like family memories—except the toppings got an upgrade.
Our dough ferments for days, not hours. Because taste takes time.
Our toppings are made onsite. Because we like to experiment and don’t like junk.
Our soft serve is made with real ingredients. Because fake’s just not our vibe.
Just bring your people and your appetite.
Simple. Straightforward. No nonsense.
(Grandpa Joe approved.)
Truth is, we’re bread nerds at heart.
Long fermentation, high hydration, crust bubbles—we’re into all that.
You’ll taste that obsession in every crispy, saucy, magical focaccia slab.
Read it if you want to geek out while you chew.
Here’s the nerdy stuff.
The
FACTS
72-hour fermentation
More flavor. Easier on your gut. Baked all the way through.
High hydration
Open crumb. Airy bite. Crust that crackles.
Butcher shop toppings
House-made sausage, pepperoni, and fresh cuts— because we like control (and big flavor)
Made-from-scratch sauces
Tomato, Parmesan cream, and more—simmered and seasoned in our commissary kitchen. Because store-bought sauces taste like regret.
Soft serve by the pastry team
Real ingredients. No weird aftertaste. Nostalgia, upgraded.