San Francisco’s culinary scene just got another plot twist, and this time it’s coming from the kitchen of Shuggie’s, a restaurant that’s boldly saying goodbye to its pizza roots.

Chef David Murphy and his partner Kayla Abe have been on a mission to combat food waste since launching their Mission District spot in 2022, but now they’re taking their sustainability game to a whole new level. After gaining serious foodie cred by landing on Bon Appétit’s Best New Restaurants list, Murphy realized he was feeling creatively constrained by the pizza-centric concept.

From Trash Pies to Transformative Dining

The upcoming menu shift isn’t just about swapping out dishes – it’s a full-blown culinary revolution. Expect wild boar chops served schnitzel-style and “steak frites three ways” featuring unexpected cuts like beef heart. Murphy’s vision goes beyond deliciousness; he’s highlighting how unconventional protein choices can actually help combat climate change.

Beyond the Kitchen Walls

This isn’t Murphy’s first rodeo in pushing culinary boundaries. Having appeared on Top Chef and previously running Ugly Pickle Co., he’s consistently challenged traditional food narratives. The restaurant’s design is getting a makeover too, transitioning from “retro diner” to “Old Vegas” aesthetic – because why should the menu have all the fun?

Last call for Shuggie’s pizzas is August 16th. Consider this your warning: the food waste warriors are coming, and they’re bringing seriously innovative cuisine.