900 Degrees Neapolitan Pizzeria
Restaurants, 50 Dow Street, Manchester, , 3101, New Hampshire, United States, 11-50 Employees
Phone Number: 60********
Who is 900 DEGREES NEAPOLITAN PIZZERIA
900 Degrees Neapolitan Pizzeria is an idea born from a shared passion for high quality food and building a community around a positive dining experience. Owner Priscilla Roundeau infuses ...
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- Headquarters: 50 Dow Street, Manchester, New Hampshire, 3101, United States
- Date Founded: 2007
- Employees: 11-50
- Revenue: $50 Million to $100 Million
- Active Tech Stack: See technologies
Industry: Restaurants
SIC Code: 5812 | NAICS Code: 722511 | Show More
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Frequently Asked Questions Regarding 900 Degrees Neapolitan Pizzeria
Answer: 900 Degrees Neapolitan Pizzeria's headquarters are located at 50 Dow Street, Manchester, , 3101, New Hampshire, United States
Answer: 900 Degrees Neapolitan Pizzeria's phone number is 60********
Answer: 900 Degrees Neapolitan Pizzeria's official website is https://900degrees.com
Answer: 900 Degrees Neapolitan Pizzeria's revenue is $50 Million to $100 Million
Answer: 900 Degrees Neapolitan Pizzeria's SIC: 5812
Answer: 900 Degrees Neapolitan Pizzeria's NAICS: 722511
Answer: 900 Degrees Neapolitan Pizzeria has 11-50 employees
Answer: 900 Degrees Neapolitan Pizzeria is in Restaurants
Answer: 900 Degrees Neapolitan Pizzeria contact info: Phone number: 60******** Website: https://900degrees.com
Answer: 900 Degrees Neapolitan Pizzeria is an idea born from a shared passion for high quality food and building a community around a positive dining experience. Owner Priscilla Roundeau infuses her belief in protecting the environment into every aspect of running 900 Degrees. Chef David Smith reflects and shares Priscilla's belief and creates dishes that highlight New Hampshire's local farm fresh ingredients. At 900 Degrees what makes our food different is the high quality ingredients and the environment in which it is prepared. A live fire influences each dish prepared and adds unique qualities of searing heat & smoke.
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