In the early 1980s, Rick Rosenfield and Larry Flax, both attorneys, decided to leave their legal careers behind to pursue a new venture in the restaurant industry. This decision was influenced by personal circumstances, including the death of Rosenfield's mother, which prompted him to seek a more fulfilling path. They were inspired by a pasta cafeteria concept they encountered in Chicago and later by a similar concept in Glendale, California. This led them to envision a restaurant that would offer California-style pizza, a relatively new culinary category at the time.
California-style pizza was characterized by its innovative toppings and cooking methods, which included farm-to-table ingredients and wood-burning ovens. The concept had been pioneered by chefs like Alice Waters at Chez Panisse and Wolfgang Puck at Spago, where unique pizzas became a culinary conversation piece. Rosenfield and Flax aimed to create a more accessible version of this dining experience, focusing on a casual atmosphere that would appeal to families and individuals rather than a celebrity clientele.
Despite skepticism from local business leaders, who referred to the location as a 'graveyard' for restaurants, they signed a lease with personal guarantees, fully aware of the risks involved. Their vision was to establish a neighborhood gathering place that would serve high-quality food in a comfortable setting. This bold move marked the beginning of what would become a successful restaurant chain, bringing California-style pizza to a broader audience and changing the landscape of casual dining.
The restaurant they opened became a prototype for future establishments, emphasizing the importance of community and quality in dining. Their journey from the courtroom to the kitchen not only transformed their lives but also contributed significantly to the evolution of American cuisine, making California-style pizza a beloved option across the country.
