Sazza Restaurant Owner, Jeff Rogoff, uses glassware made from recycled glass, mix-and-match silverware donated by customers, and unique, hand crafted, one-of-a-kind seasoning racks on each table.
With a passion for farming, beekeeping and cooking, Jeff Rogoff has turned what he loves into his life’s work. His second metro area Sazza Restaurant is now open at the Stanley Marketplace. He and a partner have owned and operated the flagship location in Greenwood Village for 11 years.
Locally made spirits and beer are served at Sazza Restaurant’s full bar.
Sazza (salad and pizza = Sa+Zza) prides itself on creating new combinations of classic fare. Their business ethos is rooted firmly in the practice of creating local, organic, scratch-to-table food with ingredients free of pesticides, additives and preservatives. “Everything brought into the restaurant is here for a reason,” Rogoff explains. “We don’t just want to make a profit, we also want to make a difference.”
Whenever possible, Sazza uses locally sourced, organic ingredients for their pizzas, salads and desserts, including a recent harvest of 25 lbs. of honey from beehives located on the land just west of the Stanley. Catering to individual dietary tastes and restrictions is “part of what they do” with available gluten-free, vegetarian, vegan and dairy-free menu items.
Boasting “artisanal American crust” prepared with organic flour or whole grains hand milled in-house, pizzas are made-to-order. Their “signature dessert pizza” incorporates seasonal, locally grown peaches, pears and berries. The chocolate cake is made using an adaptation of Rogoff’s mother’s recipe. Sazza’s full bar features organic soft drinks, wines, and locally made spirits and beer. Employees wear donated T-shirts repurposed with the restaurant logo. Waste is recycled or composted whenever possible with very little sent to the landfill.
Light fixtures are original to the Stanley and were repurposed in the restaurant.
The same level of detail and dedication to sustainability is found in the family-friendly restaurant décor. Glassware is made from recycled glass. Customer-donated mix-and-match silverware is used in place of newly purchased pieces and light fixtures in the dining room are original to the Stanley. Beetle-kill pine and recycled tile create a “look and feel” that highlights Sazza’s mission of environmental responsibility.
A partnership with Logan House Coffee provides ingredients used in Sazza’s coffee ice cream. Grain mash from Cheluna Brewing Co. is used in specialty pizza crust recipes. Cooperative relationships with other Stanley businesses provide Sazza employees an opportunity to receive discounted merchandise and services as part of their employee benefit package. Rogoff emphasizes that buying and partnering with small, local businesses helps sustain the local economy.
The Sazza community room is available free of charge to non-profit groups and may be rented for parties and events.
Embracing a community-minded philosophy, Sazza’s community room is available free of charge for nonprofits to use for meetings. To emphasize ties to farm and nature, local artist Tracey Barnes created the room’s custom light fixtures using repurposed tractor parts embellished with bees and flowers. Eventually, Rogoff hopes to host cooking classes in the space. With a capacity of 28–30 people, the room is also available to rent for small, private parties and events.
To learn more about Sazza Restaurant, visit www.sazzarestaurant.com or call 303.797.3048.
