BEYOND THE PLATE WITH CAROL
There’s something special about a place that’s been around for a long time.
Not just because it’s lasted.
But because it’s meant something to people along the way.
That’s exactly what Alleycat is.
When I sat down with Elliot Lawrence on Beyond the Plate with Carol Podcast, this wasn’t just a conversation about pizza. It was about legacy, responsibility, and what it really takes to carry something forward without losing what made it work in the first place.
And for me, it made it even more special, because he’s family.
“I’m just an ambassador.”
A full circle moment
There are some conversations that feel a little more personal than others.
This was one of them.
Sitting down with Elliot on Beyond the Plate with Carol Podcast wasn’t just about talking business or food. It was about family. It was about watching someone step into something meaningful and take it seriously.
And doing it in our new Glen studio at the Beacon made it even more special.
It felt like the right way to start something new while talking about something that has stood the test of time.
A Manchester staple
If you’ve spent any time in Manchester, you know Alleycat.
And if you don’t, you should.
Nearly 30 years in business is no small thing. In this industry, that kind of longevity says everything.
Because restaurants don’t last that long by accident.
They last because people care.
They last because they stay consistent.
And they last because they understand what people come back for.
Carrying the torch
What really stood out to me was how Elliot sees his role.
He’s not trying to reinvent Alleycat.
He’s not trying to turn it into something it’s not.
He said it best himself.
He’s an ambassador.
And I love that.
Because that mindset is what protects something that people already love while still allowing it to grow.
Keeping it simple and doing it right
At its core, Alleycat is exactly what it should be.
A pizza place that focuses on pizza.
No distractions.
No trying to be everything to everyone.
Just doing one thing really well.
On Beyond the Plate with Carol Podcast, we talked about what that actually looks like.
Fresh dough made daily.
House made sauce.
Hand spun pizzas.
Deck ovens.
New York style pizza done right.
And I’ll say it again.
Alleycat is my pizza.
Because if a place can nail a plain cheese slice, that tells you everything you need to know.
The classics matter
We talked about some of the standout pizzas, and I had to bring up a couple of my favorites.
The Aztec.
The Fat Cat.
And what I love is that even when they get creative, they stay true to what they are.
They don’t lose the foundation.
They don’t overcomplicate it.
And that’s why people keep coming back.
Because they know what they’re getting.
Evolving without losing identity
One thing I really respect is the discipline behind what they don’t do.
No fryer.
No grill.
No trying to expand beyond their lane.
Just pizza ovens.
And then small, thoughtful additions.
Garlic knots.
Cinnamon knots.
New calzone options.
It’s growth, but it’s controlled.
And that’s not easy.
Because it’s tempting to keep adding more.
But knowing when not to is just as important.
A little fun along the way
We also had to talk about the s’mores pizza.
And yes, it’s exactly what you think.
Chocolate.
Marshmallow.
Graham cracker.
And somehow, it works.
It’s fun.
It’s different.
And it shows that you can stay true to who you are while still giving people something new to get excited about.
Looking ahead
One of my favorite parts of this episode of Beyond the Plate with Carol Podcast was hearing how Elliot and Riley are thinking about the future.
New menu design.
Website updates.
Creative promotions.
Even merchandise.
But through all of it, the focus stays the same.
Protect what makes Alleycat Alleycat.
That’s the balance.
And they’re doing it right.
More than just pizza
At the end of the day, places like Alleycat are about more than what’s on the menu.
They’re about routines.
They’re about memories.
They’re about the people who walk through the door again and again.
And when you understand that, you’re not just running a restaurant.
You’re taking care of something bigger than that.
Final thoughts
This episode of Beyond the Plate with Carol Podcast reminded me of something important.
Growth doesn’t always mean change.
Sometimes it means protecting what already works.
Honoring what came before.
And making sure it continues.
So if you haven’t been to Alleycat in a while, go.
Start with a plain cheese slice.
Try one of the specialties.
Add an order of knots.
And don’t skip the s’mores pizza.
Because places like this are not just restaurants.
They’re part of the story of a city.
🎧 Listen to Episode 13 of Beyond the Plate with Carol Podcast
Watch and listen to my full conversation with Elliot Lawrence and hear the story behind one of Manchester’s most beloved pizza spots.
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ABOUT CAROL ERICKSON
Carol Erickson has owned Red Arrow Diner since 1987 -- four locations across New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories behind the people who make New England's food and hospitality scene what it is. Not just what's on the menu. What's behind it.
Red Arrow Diner: redarrowdiner.com | @redarrow24diner