OUR MISSION
What we do is a rarity.
We are one of only a handful of pizzerias around the country using stone milled flour or milling fresh grains in house.
It is a level of dedication which we take very seriously.
Eat Together
We want to help build community in our locally sourced restaurant. We encourage you to eat at our long community table and meet your neighbors.
We care about each guest as an individual but also about the group.
We work to ensure our guests are enjoying their experience.
Our mission is to serve the most nutrient dense food, which is free from chemical inputs. How and whom we source from is taken quite seriously, as is our craft. Each of these requires a tremendous amount of time and thought.
Our carbon footprint, and that of our suppliers is of great concern for us. We serve real food created with good intentions. We do not believe in food like substances or factory churned products made from unrecognizable ingredients. You won’t see big box supply trucks delivering “value added” items. We cook as the generations who came before us did.
Fats: We use only the highest quality olive oils and animal fats. We do not believe in oils intended as industrial lubricants or fodder to fatten livestock. Many other establishments will cut corners and expense by cooking with these types of oils.
Sugars: We do not serve any refined sugars. We believe these to be anti-nutrients and can be found in soda and sugary sweets. We have made a concession is serving strawberry lemonade.
Animal proteins: These are sourced locally and regionally. The animals live as nature intended and processed as humanely as possible. You can taste the difference when compared to factory farmed animal protein.
The Kitchen
GREGORY SEYMOUR
Pizzaiolo
“an itinerant chef who has spent time working fine dining at Chapel's in Rochester, N.Y., and California's Napa Valley, launching Tra Vigne's pizza joint next door to the fabled flagship restaurant in St. Helena. It was an uphill battle for Seymour in the tiny town. Making great pizza is really hard. Just a handful of ingredients and a heat source, but it's still hard. Family exerted its magnetic pull and brought Seymour to Florida, where he looked around for a while for the right space. He said Safety Harbor "spoke to him,"
- Laura Reiley, former Tampa Bay Times dining critic in her 2014 review.
“Don’t be fooled by the fact that this pizza-maker is more likely to sport a t-shirt than the white chef’s jacket he’s earned. Prior to opening his Safety Harbor pizzeria in 2014, Greg Seymour first worked in a kitchen to earn money to play video games at a local arcade. Fascinated with food – both where it comes from and how to prepare it – he enrolled in a vocational school culinary program to acquire the basic skills that helped him transition from cleaning dishes to cooking, then crisscrossed the country for the next three decades, from fine dining establishments in New York and Boston to acclaimed cafes in Northern California’s wine country.”
