Tattle Blog

MOD Pizza, PINCHO, Salsa Fresca, Masons Lobster, Ivan Ramen, Tucanos, SPIN, Pizza Luce, and Others Partner With Tattle & Blaze Pizza Expands To All Locations!

Blaze Pizza

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Founded in 2011 by Elise and Rick Wetzel of Wetzel’s Pretzels, Blaze Pizza was modeled after the Chipotle concept as a made-to-order approach to serving customers. The fast-fired, customizable pizza concept debuted with their first location in Irvine, California in August 2012 which was quickly followed two months later by the opening of their second, and flagship, location in October 2012 in Pasadena. 

The concept’s popularity has been fueled by its obsessive attention to food, design and its unique service culture. The popular pizza chain prides themselves on their use of fresh ingredients that leave out chemicals and artificial flavoring. They also ensure that all of their packaging is recyclable, compostable, and uses post-consumer reclaimed materials. Blaze’s environmental food preparation strategies have certainly paid off as well and have made them a dominant force in not only the pizza vertical, but the restaurant industry as a whole.
 
MOD Pizza 
 
MOD was founded in 2008 by husband and wife, Scott and Ally Svenson, in their hometown of Seattle. Inspired by their own search for quick, affordable, wholesome restaurant options for their growing family, they started to wonder if there were a better way of doing pizza – and business. It all started sounding pretty great, and soon Scott and Ally were opening the first MOD Pizza in downtown Seattle.
 
MOD is the original superfast pizza experience – a pioneering fast-casual concept that puts you in the driver’s seat. Artisan-style pizzas and salads are individually sized, made on demand, and ready in just minutes. Choose from over 30 toppings – the price stays the same no matter what you pick. Food authenticity is a huge deal for MOD Pizza – where it comes from, how it’s prepared – and of course, how it tastes. From pressing our dough daily to roasting vegetables – MOD has made it a priority to keep its food true.
 
At its heart, however, MOD is a platform for doing good. The idea? If they take care of our employees, they’ll take care of you, and its business will take care of itself. We call it Spreading MODness, and after opening stores across the U.S. and U.K., MOD think it’s working.
 
Between The Bread
 
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With roots in midtown Manhattan, Ricky Eisen opened her first eatery in 1979 on 56th Street and Lexington Avenue. With the mission of changing how people perceived what a meal could be in a corporate setting, she completely reinvented the marketplace by replacing stale food options with flavorful, wholesome and fresh seasonal meals.

For nearly four decades, Between The Bread has been providing New Yorkers with sumptuous locally-sourced food that is unmistakable in its quality and presentation.
 
Ivan Ramen
 
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Ivan Ramen is a ramen noodle restaurant with two locations in New York City, United States (Hell's Kitchen and Lower East Side) which are run by chef Ivan Orkin. Both restaurants continue to enjoy critical acclaim and have been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese, and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences.
 
In February of 2017 Ivan was featured in the hit NETFLIX series CHEFS TABLE, instantly vaulting him into the company of some of the world’s great chefs and restauranteurs. This honor has driven even more fans of ramen into the Ivan's restaurants where he continues to serve them his uniquely  "Ivan" cuisine. 
 
Mason's Famous Lobster Rolls:
 

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In 2014, Dan Beck, Founder of Mason's Famous Lobster Rolls, opened the first Mason’s Famous Lobster Rolls® as an homage to that world, insisting that the lobster rolls he serves be authentic in every respect.

For more than 20 years, Dan has been a lobster aficionado in every sense of the word. Working as a seafood buyer in the restaurant business, he paid regular visits to Maine, getting to know the lobstermen there. He was inspired by their centuries-old values and traditions, and learned to respect the ways of Maine’s waters.

Hauled right from the seas of Maine, the lobsters are immediately brought to a facility in Down East Maine, where they are cooked simply and modestly.Our lobster rolls are then prepared according to tradition. With no bells, no whistles, and no pretention. And served with only the basics: Lemon. Butter. Mayo. Maybe a little celery. One taste, and Mason's thinks you’ll agree: You can’t fake genuine.
 
DiCED Food:
 
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DiCED Food knows how fast and time consuming our day to day lives can be so at DiCED we have taken on the challenge of catering to your time and needs while offering guests a healthy alternative food choice. Its goal is to provide and promote healthy eating by offering your choice of all natural hormone free chicken, grass fed beef and tuna which has 90 mg of omega 3 and 15g of protein per serving. All of our rices are gluten free and sodium free seasoned with herbs and spices and proudly offer vegan beans. To top it off we have a selection of in-house made sauces reduced with yogurt to watch your calorie intake while satisfying any palette.
 
Tucanos Brazilian Grill:
 
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Tucanos was founded in 2000 by Steve Oldham, who spent time in Brazil while working for PepsiCo’s International Restaurant group. He opened his first restaurant in Provo, Utah. Locations soon followed in Salt Lake City, Boise, Albuquerque and Colorado Springs, and others to comprise 10 locations across the US.
 
Tucanos Brazilian Grill is a dining experience rich in flavor and heritage that awaits you. The Brazilian tradition of grilling, or Churrasco, is a fusion of South American and European cultures. From its birth in the Pampas or grasslands of Brazil, to the sparkling beaches of Rio de Janeiro, Tucanos now extends this festive tradition to you. At Tucanos, meats and vegetables are carefully selected to ensure that only the freshest cuisine is served. Its meats are tastefully seasoned and cooked on skewers over open-flame grills. The skewers are then brought to your table where sizzling portions are sliced onto your plate. You may choose as many different flavors and cuts as you like.
 
Sus Hi Eatstation:
 
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Growing up in the food industry, Robert and Teresa developed an immense passion for food and the restaurant business. They were in search for an exceptionally unique fast-casual restaurant, but couldn't find one. So they decided to open their own!

In just one year, Sus Hi Eatstation open its doors in 2011. Since then, the brand has built an amazing following and continues to spread across central Florida.
When Sus Hi opened its first restaurant, the idea was simple: they wanted to show that fast food served fast didn't have to be a fast-food experience.

Using high-quality ingredients, classic cooking techniques, and a distinctive Ninja theme, they brought features from the realm of fine dining to the restaurants with a mission to build a fun ninja community for creativity and passion to thrive through food, love, and family. 
 
 SPIN:
 
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In 2007, two best friends Jonathan Bricklin and Franck Raharinosy had a crazy idea—to get so good at ping pong that they could compete in the Olympics. So, they did what any future Olympian would obviously do—throw a party! The parties drew in an eccentric range of people from all walks of life, including Jimmy Buffett, Owen Wilson, Marty Reisman, 50 Cent and Salman Rushdie. The diversity of the crowd fueled the fun and vibrant energy that remains the essence of SPIN today.

At SPIN, guests come together to socialize and celebrate play. At its core is the drive to connect through ping pong—a game that transcends age, gender and boundaries. SPIN is the original ping pong social club, your offline social network, a place to call home. We welcome diversity and embrace the unconventional. With venues in New York, Chicago, San Francisco, Toronto, Philadelphia, Seattle and Austin SPIN encourages you to participate. Do it together and never alone.
 
Pizza Luce:
 
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Pizza Lucé owner Joe Baier worked in pizza delivery until the pizzeria he worked at closed in 1992. Having worked for years in the industry, Baier decided to open a new pizza restaurant, named Pizza Lucé, which opened in 1993 in downtown Minneapolis.
 
Located at the epicenter of Minneapolis´ historic Warehouse District, its flagship location began as a humble slice counter back in 1993. Pizza Luce is known for its innovative and award winning pizzas, while also serving a wide variety of hoagies, salads, appetizers and desserts. Pizza Luce offers something for everyone; they have vegan and vegetarian options and a gluten free version of our menu.  Pizza Luce was named 2011's Restaurant of the Year by the Minnesota Restaurant Association.
 
PINCHO:
 
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PINCHO brings fresh, authentic Latin flavors together in a creative, gotta-try-everything menu, with a meal for every moment—from lean to indulgent, quick bites to family dinners. From conception, PINCHO has been well-known for its delicious assortment of burgers and skewers “pinchos”, along with its crave-worthy bowls

PINCHO'S brand values are the foundation of everything it does, from the back office to front of the house. They inspire who we are and what we do each and every day through flavor, culture, and passion. 
 
Opper Melang Restaurants:
 
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The Opper Melang family of restaurants is locally owned and operated in Seattle, Washington. The co-founders, Zak Melang and Nate Opper, opened the first Matador Restaurant and Tequila Bar in the Ballard neighborhood of Seattle, Washington in 2004. Since that time, Matador restaurants have opened up in West Seattle, Redmond and Tacoma, joined by two in the Portland area, two in the Boise are, Denver, Fort Collins and Las Vegas!
 
Opper Melang concepts include the Matador Restaurant and Tequila Bar, Casa Del Matador, Whiskey Kitchens and the Ballard Annex Oyster House. Its restaurants employ approximately 600+ full and part- time team members whose main passion and focus is to provide our guests with great, memorable service and delicious food and beverages to match.
 
Salsa Fresca:  
 
Salsa Fresca opened its first location in Millerton, N.Y., in 2008, after Founding Partner John Tucker returned to the East Coast after several years in San Diego. Missing the burritos he grew accustomed to eating on the West Coast, he approached business associates Seth Hirschel and Marc Miles about opening a fast-casual Mexican restaurant. They were on board from the start.
 
Salsa Fresca features an open-kitchen concept, fresh ingredients and traditional flavors from Mexico. There are no freezers on site at any Salsa Fresca location. The open-kitchen concept allows customers to see exactly what is being prepared and how. Salsa Fresca's commitment to the customers from its employees is one of the restaurant’s core values. Salsa Fresca Mexican Grill announced it is going the franchise route to meet its goal of opening 100 fast-casual restaurants over the next five years.
 
 
 
 
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