Locally loved Long Beach-based pizza joint, Little Coyote Pizza, has taken the first cautious step to eventually opening a second location.
Co-owners Jonathan Strader and Jack Leahy are leasing a space 3400-3500 Los Coyotes Diagonal, in Long Beach. It will primarily serve as a commissary kitchen, to prepare the dough and food, and serve as an office, they confirmed during a phone interview with What Now Los Angeles on Wednesday. It will eventually serve as their catering headquarters as well.
It is not a location for customers to order in person, both Strader and Leahy emphasized. It will be more space for food prep and back end work, as the current location, 2118 E. 4th St., is a bit too small for the increasing demand.
It signals that the popular LBC pizza parlor, which first opened its doors just last summer, is growing – and quickly.
“We’re kind of gearing up to open a second location in the future,” Strader said. “This is the first big step toward another location.”
They’re cautious, but ambitious, Leahy added.
“We’re a lot busier than ever thought we would be,” he said. “We’re delighted and excited.”
They’re also very appreciative of the local support, especially during these hard times, Leahy said.
“We want to make sure we are making the right decisions while we grow,” he said.
The lease term for the 1,015-square-foot location is listed as 10 years.
Strader and Leahy opened Little Coyote Pizza on June 21.
“We wanted to do something together… (We wanted) to reach a larger demographic of people and share what we love to do,” Leahy said.
A place where quality isn’t compromised, prices are approachable, and everyone is welcome.
“People want to eat something really good for not a whole lot of money,” Leahy said. “Expectations have gone up and it’s on our industry to provide a good middle ground.”
As veterans to the fine dining scene, they knew it was possible.
Little Coyote is inspired by the old school New York pizzerias they loved so much as kids, the restaurant’s website explains.
“No fuss. New York style pizza, hand-stretched, thin crust, foldable,” the website reads. “Pizza that doesn’t suck, made the old school way.”
