Photo by Spencer Pernikoff
Corey Moszer, Brian Schuman, Logan Ely
Yesterday, followers of The Lucky Accomplice’s social media started buzzing over a cryptic video displaying a computer screen with the single word “press” typed out, blipping on and off. (“Press more buttons and tell us what this is all about,” one commenter quipped.)
Today, Logan Ely and partner/manager Brian Schuman, along with Lucky’s bar manager, Corey Moszer, shared the news of their new restaurant concept, located in a brick-and-block building (a former garage) just two doors from Lucky’s location at 2501 S. Jefferson. Slated to open in the spring, the “hyper casual” spot will serve what they call “smash pizzas,” as well as a selection of draft cocktails crafted by Moszer. The 35-seat restaurant and bar will also offer pizzas, some composed salads, and to-go cocktails.
It is rare when a chef or restaurant conceives of a completely original food item. Most places whose business model is built upon serving variations of just one dish are rarely responsible for its invention.
“This is what happens when you let chefs loose in the kitchen and encourage them to think outside the confines of a normal dish,” says Ely. “I was talking with my sous chef one night, and the idea of a smash pizza came up—a play on the smash burger concept. We kept saying, ‘What if we do this?’ and ‘What if we do that?’ to make something new and cool and fun.
“To be honest, it’s not really a pizza," Ely adds. "It’s not really a calzone or a sandwich either. We start fermenting the dough two days ahead of time, slowly building the flavor and strength. It is stretched across a hot cast-iron press, filled with seasonal, local ingredients, and smashed together. We finish it with more toppings and serve it sliced like a pizza. It’s crispy, chewy, and delicious.”
Ely's other restaurants, Shift and The Lucky Accomplice, are known for being clever and smart, seeming to tap into exactly what visitors want, quietly pushing boundaries just enough to challenge and expand the diner's experience. Both restaurants gained critical recognition for Ely’s adept execution of his luring, gutty dishes and a gracious service staff led by Brian Schuman. The staff treats patrons like welcome guests in their homes, over for a casual hang. Moszer’s cocktail program also quickly caught on, offering cheeky, irreverent concoctions, such as the GTFO, a blend of black fig vodka, Carpano Antica Formula vermouth, royal combier, lemon, and faba.
So are smash pizzas going to be the next Dippin’ Dots or Cronut of sorts? Perhaps not. But the combination of Ely’s culinary skill and finesse, the relaxed vibe that Schuman cultivates, and Moszer’s mastery of spirits are sure to combine for a delicious, memorable food-and-drink experience.
For updates, follow Press on Instagram at @press_stl.
