var dyks = ["Pete’s sources the clams for its signature New Haven white clam pie from Rappahannock River Oysters LLC in Topping, Virginia. The clams are in the water on Monday, on your pizza on Wednesday!","Pete’s established the fast-casual service model for its stores as a way to make it faster – and cheaper – for customers to enjoy a meal.","Pete’s sells Boylan’s soft drinks because they contain no artificial ingredients, and are sweetened with pure cane sugar.","Pete’s has been listed on Washingtonian Magazine’s 100 Best Restaurants list twice since it opened in April 2008.","Pete’s sells only beverages that come in glass containers, rather than plastic containers that are made from petroleum products and more costly and difficult to recycle.","Co-founder Joel Mehr drove a yellow cab based in Queens and managed a sports bar and storefront pizzeria on the Upper West Side of New York City in the early 1990s.","The Segway that Pete’s uses for delivery in Clarendon consumes about 8 cents in electricity per day. For comparison, 8 cents of regular unleaded gas at $3.45/gallon would get you less than two-thirds of a mile in a Toyota Corolla (27MPG city).","Co-founders Thomas Marr and Kerri Knowles-Marr met as students at the Culinary Institute of America in Hyde Park, New York.","Pete’s makes its own sorbetto and gelato in-house using all-natural ingredients, many sourced locally.","Friendship Heights Chef Dan Fogg and Columbia Heights Chef Angela Hobby both graduated from the Culinary Institute of America (CIA) in Hyde Park, New York, one of the country’s most prestigious culinary schools.","Co-founder Alicia Wilkinson-Mehr and her twin brother Michael Wilkinson grew up 20 minutes outside of New Haven and ate at Rossini’s in Cheshire throughout their childhood.","Pete’s donates a meal every year for 50+ volunteers at the annual 88.5 WAMU fundraising drive.","Water for cooking rice for the arancini is mixed with the reduction from pan-sauteed vegetables such as mushroom and onions to make optimal use of all possible cooking ingredients, and to enhance the flavor of the arancini dish.","Pete’s cures its own pancetta in-house, a process that takes several weeks.","Pete’s makes its own gluten-free pizza crust in-house daily, which contains nothing more than tapioca starch, chickpea flour and rice flour, plus water, salt and yeast. Plus a splash of olive oil on the pan before baking.","An 18” pizza is equal to three and a quarter 10” pizzas, so think again if you think paying $10 for an “individual” sized pizza is a better value!","Pete’s sources its beef and pork from local farms that raise livestock humanely. We buy whole cuts and grind the meat in-house as it is needed, so you know the meatballs and sausage on your pizza came from a single animal, raised humanely within a couple hundred miles.","Pete’s sources its mozzarella from Grande, a dairy cooperative in Wisconsin that sells exclusively to non-chain, family-owned pizzerias. Pete’s buys the cheese in large blocks and grates the cheese in-house to avoid the anti-coagulant agents used in cheese that is grated at the source.","Friendship Heights Chef Dan Fogg is also an avid home-brewer and baker. He specialized in pastry at the Culinary Institute of America, one of the country’s most prestigious culinary schools, and worked as pastry chef at PS7s before coming to work at Pete’s.", ""];
	
	
	
var rave = "&ldquo;The New Haven-style pies - these aren&#039;t the eight-inchers crafted in artisanal pizzerias - sport locally sourced ingredients and benefit from an attention to detail evident in crispy-chewy crusts, zesty sauce and fresh toppings.&rdquo;<br><small>Washingtonian - Cheap Eats, 9/2011</small>";