48-hour dough. Every day.
Our story
One charcoal grill, one dough room, and a family that argues about food.
TasteBite started with a grill that takes forty minutes to light and a stack of family recipes nobody could agree on. The coals go in at four every afternoon and stay hot until the last order; the pizza dough proofs for a full 48 hours in a room we guard more carefully than the till.
Everything on the menu is cooked over fire or baked on stone, then handed to you — or your rider — minutes later. (TasteBite is a fictional restaurant, but we like to think it would smell incredible.)
- The charcoal grill is lit at four, every single day
- 48-hour dough, proofed slow in our own dough room
- Family recipes we still argue about — the garlic sauce won
