Designed for 32–36 seats and operating across two service periods — a daytime counter service and a full-service evening.
Both run out of the same kitchen system, sharing ingredients and production to maintain efficiency and labor control.
Homage is a woodfire restaurant built around a simple system: pizza as the anchor, with the hearth supporting the broader menu.
The restaurant operates from one primary heat source — creating a focused kitchen, streamlined prep, and efficient execution.
Pizza as the anchor. The hearth supports the rest.
Homage is led by operators with experience spanning kitchen leadership, hospitality operations, agritourism, guest experience, marketing, and restaurant execution.
A chef and kitchen leader with 15 years working with pizza and woodfire systems and more than five years in leadership — currently leading kitchen operations at Roberta's Nashville. A citizen of the Little River Band of Ottawa Indians, his cooking is informed by Great Lakes regional identity, seasonality, preservation, and fire-based traditions. At Homage, Joseph leads culinary operations, menu development, kitchen systems, and staffing.
A hospitality operator with experience across guest experience, agritourism, event operations, hospitality programming, brand development, and marketing. She has led experiences ranging from intimate dinners to agritourism events and banquets serving up to 350 guests. At Homage, Lia leads hospitality strategy, guest experience, partnerships, marketing, and front-of-house operations.
Reduced equipment, shared production, high repetition.
Seasonal, rotating within a fixed structure. Pizza is the backbone; the hearth rounds out the table.
Small inventory with seasonal alignment and operational simplicity.