BEYOND THE PLATE WITH CAROL
Some conversations just feel familiar in the best way.
And this one? This one felt like sitting down with someone who just gets it.
When Priscilla sat down with me on Beyond the Plate with Carol -- Episode 10, we didn’t just talk about pizza or restaurants. We talked about time. About what it really takes to build something and stay with it. And what it means to still love it after all these years.
Because 18 years in this business? That’s not nothing.
And what stood out to me right away is that she didn’t just build a restaurant — she built something that people keep coming back to. Not just for the food, but for the experience, the feeling, and the consistency.
And I love that.
“It’s been a roller coaster, but I would do it again.”
Eighteen Years In -- And Still Going Strong
When Priscilla sat down with me on Beyond the Plate with Carol -- Episode 10, one of the first things we talked about was just how long she’s been doing this.
Eighteen years.
And if you’re in this business, you know — that says everything.
Because you don’t stay in this industry that long unless you really love it. It’s hard. It’s unpredictable. It asks a lot of you.
But what I loved hearing is that even after all of that… she would still do it again.
That tells you exactly the kind of person she is.
She Built Something That Fits Her Life
One of my favorite parts of this conversation is how clear she is about what she wanted — and what she didn’t want.
She didn’t want a liquor-heavy restaurant.
She didn’t want a diner.
She didn’t want something that completely took over her life.
She wanted something different.
And what she built with 900 Degrees reflects that.
It’s still creative. It’s still busy. It’s still a lot of work. But it also fits the kind of life she wanted to build.
And honestly? That’s something I think more people should think about before jumping into this business.
We talked about this on Episode 10 too — because if you’ve been, you get it.
And if you haven’t? You need to go.
900 Degrees is one of those places that feels a little tucked away… and then once you’re there, you realize just how special it is.
The building alone does so much of the work.
The old mill structure. The brick. The stone walls. The high ceilings. That beautiful deck outside.
You don’t have to over-design a place like that.
It already has the character.
And that’s part of what makes the experience feel so different.
Walking In Feels Like an Experience
I always love asking people to walk me through their space — because that’s where you really start to understand how intentional things are.
And with 900 Degrees, it’s everything.
You walk in and immediately notice the building.
You see the hostess stand. The dining room opens up. The bar stretches out. The partially open kitchen is right there.
And then there’s one of my favorite spots — sitting right at the bar in front of the pizza oven.
Watching the pizzas being made. Talking with the staff. Feeling that energy.
That’s fun.
And it’s something people remember.
The Details Matter More Than People Think
This is something I always come back to, and you can hear it throughout Episode 10.
The flowers outside.
The chalkboard art.
The bathrooms (yes, I always notice the bathrooms).
The way the space flows.
Those details create a feeling.
People might not always say, “Oh, it’s the layout,” or “it’s the flowers,” but they feel it.
And that’s what good operators do.
They build the feeling.
Let’s Talk About the Food
Okay… we have to talk about the food.
Because yes — it’s incredible.
The classic Margherita.
The House Pie.
The Bossa Nova — one of my favorites (and don’t forget to squeeze the lime).
And then there are the wings.
Spicy peach barbecue wings.
I mean… come on.
That’s the kind of thing people come back for.
Consistency Matters — But So Does Creativity
One thing I really appreciated hearing is how they balance this.
There are menu items that have been there forever — because they work.
People love them. They come back for them. So you don’t mess with that.
But then you also have room to evolve.
Weekly specials. Creative dishes. Chefs like Tyler who are constantly experimenting and learning.
That’s what keeps a place feeling alive.
The Weekday Specials Are Just Smart
We talked about this on Beyond the Plate with Carol too, and I love this approach.
Give people a reason to come in during the week.
Martini Monday.
Buy one, get one pizza on Tuesday.
Half-off wine on Wednesday.
That’s not just marketing.
That’s building habits.
And it works.
If you haven’t been, this is important to know.
It’s not just pizza.
The mussels.
The soups (which I love).
The charcuterie.
The lasagna — which has become a go-to takeout item.
And that shift toward takeout? That’s something so many of us had to adapt to after COVID.
The places that adjusted are the ones that kept moving forward.
There’s Always Something More Coming
We also talked about what’s next, and I love where this is going.
Catering.
Events.
Possibly a mobile oven for weddings and special occasions.
And honestly? That makes so much sense.
Because pizza is fun.
And bringing that experience to people? That’s a natural next step.
What Stayed With Me
If I had to sum this up, it would be this:
Priscilla built something that lasts because she understands what matters.
Consistency.
Experience.
Community.
Details.
And after 18 years, she’s still paying attention to all of it.
That’s why people keep coming back.
Full episode is live now -- Episode 10 of Beyond the Plate with Carol.
Find us on YouTube at youtube.com/@beyondtheplatewithcarol,
on Spotify, and everywhere you listen to podcasts.
Go check out 900 Degrees Neapolitan Pizzeria in Manchester — sit at the bar, watch the pizzas being made, and don’t skip the Bossa Nova.
-- Carol
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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 | @redarrow24dinern 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