{"id":28120,"date":"2026-09-17T01:56:16","date_gmt":"2026-09-17T01:56:16","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/28120\/"},"modified":"2026-09-17T01:56:16","modified_gmt":"2026-09-17T01:56:16","slug":"trio-of-brothers-bring-nyc-inspired-slice-shop-to-high-street","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/28120\/","title":{"rendered":"Trio of brothers bring NYC-inspired slice shop to High Street"},"content":{"rendered":"<p class=\"wp-block-paragraph\">A brand-new pizza concept is on its way to North High Street.<\/p>\n<p class=\"wp-block-paragraph\">Honey Boy Pizzeria, an \u201cNYC-inspired\u201d pizzeria launched by Remy, Jardon, and Jordan Atkins, a trio of Columbus-native brothers, opens today inside Eupouria, the self-pour beer bar located at 1568 N. High St., within the Campus Gateway development.<\/p>\n<p class=\"wp-block-paragraph\">\u201cWe grew up in Columbus, watched it grow, and watched it become one of the best foodie cities in the country,\u201d the Atkins said in a press release. \u201cWe\u2019re just really geeked to be a part of that. I remember talking to one of my friends after discovering Gateway and thinking like man, this is literally one of the coolest places in Columbus. Now to be a part of that is honestly pretty surreal. The people behind the scenes here are some really amazing humans.\u201d<\/p>\n<p class=\"p1\" style=\"text-align: center;\">BROUGHT TO YOU BY<\/p>\n<p class=\"p1\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.diningandcooking.com\/restaurants\/wp-content\/uploads\/2026\/09\/614_PG_2026-09.png\"\/><\/p>\n<p class=\"wp-block-paragraph\">The eatery will offer slices and whole pies, in varieties like classic cheese and pepperoni (using their house-made red sauce), a Fungi Pizza with a truffle cream sauce, and its signature Honey Boy slice, featuring red sauce, Grande cheese, Ezzo pepperoni,\u00a0 hand-whipped garlic ricotta, and a hot honey drizzle.<\/p>\n<p>It will also offer street food-style Zeppoles, garlic knots, and loaded fries. Fitting for its Campus-area digs, Honey Boy will be open late.<\/p>\n<p class=\"wp-block-paragraph\">\u201cWe hope to become a place where people can come hang out to enjoy a good slice of pizza that tastes just as good when we open the doors as it does at 3:00 a.m.,\u201d the Atkins said in a press release. \u201cStop by, grab a slice, and Stay Golden.\u201d<\/p>\n<p class=\"wp-block-paragraph\">Want to read more? Check out our print publications, (614) Magazine and Stock &amp; Barrel. Learn where you can find free copies of our newest issues\u00a0here!<\/p>\n<p>\t\t\t<img decoding=\"async\" src=\"https:\/\/www.diningandcooking.com\/restaurants\/wp-content\/uploads\/2026\/09\/fall-digital-ads-3-614-sept-2026.png\"\/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A brand-new pizza concept is on its way to North High Street. Honey Boy Pizzeria, an \u201cNYC-inspired\u201d pizzeria launched by Remy, Jardon, and Jordan Atkins, a trio of Columbus-native brothers, opens today inside Eupouria, the self-pour beer bar located at 1568 N. High St., within the Campus Gateway development. \u201cWe grew up in Columbus, watched<\/p>\n","protected":false},"author":2,"featured_media":28121,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[265],"tags":[483,484],"class_list":["post-28120","post","type-post","status-publish","format-standard","has-post-thumbnail","category-pizzerias","tag-pizzeria","tag-pizzerias"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117283895667322932","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/28120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=28120"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/28120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/28121"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=28120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=28120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=28120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}