In August of the year 2008 A.D. the brothers Ryan and Nathan Spak opened a pizza joint in the city of Pittsburgh, Pennsylvania. The shop offers the usual things you expect from a pizza place, as well as many vegan and vegetarian options. For example: Seitan wings, using their own house made Seitan.
The Egg-shaped Chef recently asked Ryan Spak a few questions:
How long has spak brothers been in business?
We opened the first of August 2008 so it's been about a year and a half although we put in quite a bit of work beforehand too.
What is the worst thing about making people pizzas to eat?
I think it's different for everybody. For me it's having to be nice to everybody no matter what. Almost every one of our customers are amazing but every once in a while someone gets under your skin so it's difficult not to let it get to you.
And the best thing?
Again, I can only speak for myself, but I love it when the young ones are waiting for their pizza. We have a different color tile in the kitchen than the dining room and the kids know not to cross the line. Seeing them slack-jawed in amazement as you flip dough around kind of makes it all worthwhile.
a vegan black olive pizza with soy cheese
What makes your pizza better than other pizzas?
The love. Everything is done with care and that taste comes out in every pie. Everyone likes different things in their pizza obviously but we do a New York style pizza and a ton of our customers are transplanted NY'ers who swear we have it pegged better than anyone else in the Burgh'.
What is your favorite item on your menu?
That changes from time to time. My all time favorite is the pierogies (settle down grammer snobs, it can be spelled five different ways), but lately I have been crushing on the seitan cheesesteaks. We figured out a new sauce for them that does a pretty good job fooling your tongue into thinking it's tasting red meat. That's something that we try really hard to do both taste-wise and texturally. It can really bring you back to wolfing down steak hogies as a kid. (hoagie is Pittsburgh for sub by the by)
I understand you make many of your vegan ingredients in house, isn't that a bit of a hassle?
It sure can be. It took a long time to develop the recipes and get everyone to make a consistant product but it was worth it in the long run. We produce much less waste that way, which is always a good thing for all of us, and we then have a unique taste to it no other place can have and finally there are way less preservatives and toxins in the food itself. All in all it's a big hassle but the benifits outwiegh the extra work and time.
Does it save you money to make these things in house?
Absolutely, when you buy pre-made substitutes you are paying for so many things other than the product that it is still cheaper to pay your employees to do it. It took a long time to figure all that out but we definately save money on it.
How many employees do you have?
We started out with one besides Nate and I and that number quickly went up because we got crushed right off the bat. Now we have four full timers and three part timers beside us. We were insanely lucky to find some of the best people around to work for us. In a year and a half only two guys left, one to go to college and one just opened his own pizza shop. Go Chris!
Who taught you how to make a pizza?
My old friend Ferdinando at Bravo pizza did, he is a great man and a better pizza maker, skills apon skills.
Where did you eat the greatest pizza of your young life?
Good question. It's hard to peg down a favorite but I think Pietro's in Ingomar makes the best authentic pie in the north hills. They did everything old skool and have been making whole wheat dough and pickling their own banana peppers etc. since before I was born.
Spak Brothers L.L.C.
5107 Penn Ave.
Pittsburgh PA, 15224
412-362-SPAK
