For the past four years, the team behind Elena have been running a side hustle only rockstars would have access to: cranking out a thousand slices a day at Osheaga, ÎleSoniq, and Lasso.
"The artists love Osheaga because of the food," Ryan Gray explained. "It's unlike any other festival. The best chefs in the city putting together this incredible catering—it became something we looked forward to all year because we loved making it. We thought we had a really good product on our hands, something special."
They did: They weren't cooking up the wood-fired Neapolitan pies they're known for in Saint-Henri, but proper 18-inch New York-style pizzas baked in deck ovens, designed for volume, reheating, and feeding very discerning crowds—pies that are on offer at Elena Pizzeria in Griffintown.
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