Someone who introduces people new vegan concept for pizza every day

When Tricia and Sam Maher moved to Denver from New York City six years ago, they didn’t know they would ever open a restaurant. But both had a history of working in high-end hospitality, and that experience led them to open vegan eatery Somebody People together in 2019.The restaurant at 1165 South Broadway quickly gained a following — and was our pick for Best Vegan Restaurant in both 2021 and 2022. Now the Mahers doubles up with Everyday Pizza, which opened on August 2 at 2162 Larimer Street in the Ballpark neighborhood.

Like Somebody People, Everyday Pizza is vegan, although you’d never guess it at first glance. The menu doesn’t mention it’s vegan, and when the Mahers and their staff talk about the concept, they just say it’s “vegetable ahead.” But everything on the menu is indeed plant-based – and almost everything is plants. You won’t find overly processed meat substitutes or tofu; just a bunch of whole foods, simply dressed and cooked to enhance their natural flavors.

Chef Art Bursayey started working in restaurants for the money and the atmosphere, not necessarily for the food. “I just needed a job,” he says. “When kids are young and working with so many young people in a restaurant… It’s a fun environment — a fast-moving dynamic with people your age, and you’re around food running around like crazy.”

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All cakes at Everyday Pizza are vegan.

David Williams

The party atmosphere Bursayey enjoyed is still very much alive with Everyday People, but his skills and passion have grown over the years. “Over time, you see multiple restaurants,” he explains. “For me, I saw things could be better when I worked in a restaurant with a farm in it in New Jersey. I didn’t know tomatoes from the garden could taste so good, because most restaurants had everything packaged and frozen, but I could never going back.”

This approach affects every dish at Everyday Pizza, from the pizza to the entrees. Vegetables shine as the star of any dish, elevated by homemade pasta and dough. For example, if you order the onion pizza, you get onion in five different ways, including sliced ​​green and red onions and roasted cippolini, all highlighted by the sweetness of the vincotto (boiled wine) sauce that sits on top.

The pizza oven has both gas and wood fire components, which serve a dual purpose, allowing the team to bake cakes as well as roast vegetables beautifully. The technique gives the products an interesting taste, according to Bernayey. “I take pride in cooking whole vegetables without substitutions,” he says. “It’s very simple: if you order the cabbage, you get a [quarter] cabbage, stewed, roasted and charred.”

The same goes for the carrots, which come from a farm in Lakewood. Roasted “with a little magical love, spices, garlic, lemon juice and vinegar, you’d say you’ve never had carrots like this,” explains Burayey. “It’s the easiest way to make things, but it’s the most unique way.”

Like the carrots, most of the vegetables used at Everyday Pizza come from local farms, so the menu is highly seasonal and will change depending on product availability.

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The opening of Everyday Pizza was lively.

David Williams

With a much larger kitchen than Somebody People, Everyday Pizza comes equipped with a batch freezer—something that confectioner Alicia Reyes is delighted with. She has made small batches of over fifty different ice cream flavors, but now she can make even more flavors on a larger scale.

“What inspires me for ice cream is making plant-based versions that aren’t available and trying new things, like basil or pickled peach — things I want to eat,” Reyes says. As with the food, seasonal and local ingredients are used as much as possible. In addition to creative ice cream flavors such as mole and pink pepper, Reyes also makes some more traditional Italian desserts, such as tiramisu and cannoli.

A decadent wine and cocktail list (complete with zero-proof options) round out the menu.

At Somebody People, music is a big part of the atmosphere, especially on Friday and Saturday nights when there are live DJ sets. The same goes for Everyday Pizza – even the name is a reference to the song “Everyday People” by Sly and the Family Stone. “With our new space and its vibrancy, we are also keen to take the event side,” says Tricia.

Murals by local artist Lio-Bravo Bumbakini add to the energetic atmosphere and give the dining room a club feel. “Music has always been a part of Somebody People. Here we have a nice music program in development, and we will definitely have DJs in the space and late night parties,” concludes Tricia.

Everyday Pizza is located at 2162 Larimer Street and is open Monday through Thursday from 4:00 PM to 10:00 PM and Friday through Sunday from 4:00 PM to midnight. For more information, visit