Business & Tech
Baja Pizzafish Featured in New York Times For Its 'Lighter Menu'
Brian Bailey, co-owner and founder of Baja Pizzafish, talked to the New York Times about the restaurant's smaller portion sizes
If you've been to Baja Pizzafish, you know it's no belly-buster.
The light menu items are supposed to leave customers satisfied — not overly full — and for that reason, the North Canton-area restaurant has gotten some attention in the New York Times.
“To serve fish tacos in Ohio is testament not only that the food tastes good, but that people really want it," said Brian Bailey, co-owner and founder of Baja Pizzafish, in the New York Times story.
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The New York Times story focused on restaurants that are "adding more nutritious choices and shrinking portion sizes."
Interested in reading the full article? You can find it here.
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Baja Pizzafish opened in July 2012. You can find a North Canton Patch feature on the restaurant here.
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