Blog | Piada Italian Street Food

June 20, 2022

Home Chef Series: Summer Melon (Spiked) Popsicles

Handcrafted with our new limited time beverage, Summer Melon Fresca, these juicy & just-the-right-amount of boozy popsicles will keep you cool all summer long. Featuring notes of dragonfruit, melon and lime— pop off on this super simple recipe at home!

May 17, 2022

Piada Spotlight | Benjamin Sterwerf

“I have devoted 34 years of my life to this industry. I believe in hospitality. I try to take care of my guests like they are in my own home. It has always come easy to me, and so I stuck with it. This industry has been good to me.”

April 18, 2022

Home Chef Series | Crispy Chicken Bites

Hand breaded and fried to order, our Crispy Chicken has been a fan favorite addition to any and all of our Pastas, Piadas and Salads since the day we opened. Incredibly delicious and tender, we often find ourselves eating just a side of Crispy Chicken with Creamy Parm— the flavor and crunch of these bite-sized, little golden “nuggets” is so crave-able they truly stand out all on their own.

April 5, 2022

Piada Spotlight | Jessica Flores

“I don’t think I was a very patient person until I started working here. You never really know what’s going on in someone’s life. Coming to work could be their escape or release. Same with the Guests. The only thing you can do is be nice and give them compassion."

March 7, 2022

Piada Spotlight | Chris Neal

“I love the direction we’re going - the next powerhouse restaurant in America. I can see us doing that.”

February 9, 2022

Piada Spotlight | CD

“People make me happy. The Guests make me happy. My team makes me happy. I love it here.”

January 11, 2022

Piada Spotlight | Sabre Adkins

“Piada hires the right people. It’s truly a team environment, and not just at Hyde Park. When I talk to someone from another restaurant, I feel like I’ve known them for years. Everyone here at Piada is so cool.”

November 30, 2021

Piada Spotlight | Nicolas Gray

“I never wanted to work at a big company and feel like just a number. Even after 10 years, it still feels fresh with new projects and new problems to solve. There’s always opportunities to push my skills further.”