Ep. 84: Wyatt Piazza’s Kiddo is Both Playful and Sustainable

Delicious City Philly

Sustainability is not always easy to commit to when you’re running a restaurant, but Wyatt Piazza and his team at Kiddo are making it a priority. He tells Eli and Marisa about the restaurant’s efforts to create an adaptable, seasonal menu that sources local ingredients, from regional produce to guinea fowl from a nearby farm. The result is a menu is full of colorful dishes that inspire childlike wonder.

• (00:00) More and more late night happy hours are popping up, and Marisa’s into it
• (05:06) Wyatt Piazza hit the one-year milestone with Kiddo, which has been a wild adventure, both challenging and rewarding. Located in Philly’s Gayborhood at 12th and Pine, they’re already racking up accolades for their vegetable-forward dishes (the menu is 85% veggies!)
• (09:05) Wyatt’s wife, Elizabeth, plays a major role in the restaurant’s operations, drawing on her background in sustainability. In addition to serving great food, Kiddo takes the time and care to manage waste and reduce gas use
• (17:09) The restaurant’s name, Kiddo, was inspired by wholesome moment in a garden that Wyatt managed California
• (23:25) Whatcha Been Eatin’: Marisa shouts out the catering team at Freedom Mortgage Pavilion in Camden, Wyatt’s experience at Pietramala, Eli returns to Kalaya for new menu items and shouts out a New York slice shop
• (37:22) Marisa’s mishap at MMRBQ - she almost didn’t make it out of the festival!
• (43:33) Food News: chef moves, a crab fry lawsuit, night markets and disco omakase

And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:

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• If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level
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