Jackson Street Pizza Lounge

About Us

We are two friends that met in the industry working for Ethan Stowell. One is a Chef and the other is a Bartender. Both of us combined have over 50 years of experience in the restuarand, hospitality industry. We wanted to showcase locally sourced food and drinks and really highlight the quality over quantity. We us Fairhaven Mills flour as part of our pizza dough. Using Charlies Produce for 85 percent of our vegetables. With some locally small businesses that forage mushrooms and other items. My take on the food as a chef, I really wanted to showcase my experience working in New York, Italy, and Seattle. Sourcing local seafood, meats, eggs, diary and produce. And My busisness partner sourcing local spirits and NA spirits for his cocktails and beer selections.