Here at One 6 Three, we have a simple theory: add more bacon. We use bacon on five of our pizzas, three of our small plates, and one of our house-made sauces. Heck, we even have a whole segment of the menu dedicated to that buttery, crispy, heavenly meat. We go through at least seventy … More Menu Star of the Week: The Hannibal
I have been working in restaurants for a long time. I have always said that all people should have to work for at least six months in the food industry. It’s a strange business. The hours are long, weekends off aren’t a thing, shift ending times are more of an estimated guess than anything, and all … More An Ode to the Resturant Workers
When a Southern bread baker teams up with One6Three’s wood-fired oven, what you get is carefully crafted artisan loaves. … More Kemp Makes My Bread
One6Three takes the illusive Ramp and makes a killer pizza out of it. … More For this article, I spent a lot of time thinking of good ramp puns, but in the end, I failed.
One6Three the Pizza Joint has a kind of crazy notion. It is not a universally accepted business model, but after working in the restaurant world for their entire lives, the owners know this one wild idea to be true: If the workers aren’t happy, then no one is happy. This sounds so basic, but we … More Employees First
Risk and Reward In 2015, small businesses in Connecticut employed almost half of the private workforce. And while Connecticut still falls in the middle of the pack in terms of unemployment rates in the country (we rank 23rd with a 4.4 unemployment rate), it is easy to imagine how much worse that ranking would be … More The Big Dreams, Big Risks, and Big Effort of a Small Business