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Two brothers from Boston have announced their plans to open a new pizza place in the space at 2319 K St. that formerly housed beloved vegetarian restaurant Mother.
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Called Skorch’d Pizza, the restaurant will serve what the brothers refer to as Northeast-style pizza. They expect to open by the beginning of December.
Patrick and Steven Clifford originally launched Skorch’d in May 2025 as a takeout and delivery concept inside the ghost kitchen Sactown Eats in midtown.
“We were open about between 18 and 20 hours a week, operating on a sellout model. We sold out every week, basically. It was only pickup and delivery, not as much customer pickup as we would like,” Patrick Clifford said.
When the time came to renew the lease for the ghost kitchen, the brothers decided instead to sign on with a broker and go brick and mortar.
“We looked at every available location in Sacramento. It was unbelievable. I saw a lot of interesting kitchens. We found the Mother location the day that they announced they were closing on social media. My broker reached out to them. They were already in negotiation with somebody, and then that fell through,” Clifford said.
The two are excited by the location and by the prospect of being in the heart of a bustling district.
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“We can’t say enough about midtown. I mean, the location is great. We love the foot traffic,” he said.
The brothers developed their pizza style by experimenting in their home kitchens, making what Clifford said was “pizza (they) wanted to eat.” They refer to their pizza as Northeast style, but it doesn’t adhere to any specific type.
“We’re from Boston, but there is no Boston-style pizza. We tried to make the crust like we grew up eating, where it’s crispy, it’s not floppy. It holds weight,” he said.
The brothers cold ferment the pizza dough for three days. Clifford says this is for flavor, but also to make it more digestible.
“If you go to pizza chains, for example, they’re making dough in the morning, and they’re serving it that same day. You eat that, it sits in your stomach. It makes your stomach kind of weird. Our dough has time to process, develop the gluten, so it’s easy on the stomach. You can eat the whole pizza, not feel weighed down and heavy,” he said.
The brothers hope to open Skorch’d by December 1, barring any obstacles.
“If it’s earlier than that, great. We haven’t made pizza since mid-June now, when we closed the ghost kitchen, outside of competitions. We’re itching to make pizza,” Clifford said.
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