Fresh - Passionate - Creative Cooking



Native Baltimoreans, Dominick & Stephanie Greco grew up in and around Catonsville. Dom graduated from Woodlawn High and BIC (Baltimore International College). Steph attended Catonsville High, Catonsville Community College and MICA (Maryland Institute College of Art). They now reside in the Arbutus area.  Dom has always been happiest working in the food industry and Steph grew up with her grandparent's store, Apicella's in Little Italy. After years of working for others in construction, property management and retail management, they decided to open their own Apicella's Osteria in Little Italy and won numerous awards. They were named Best of Baltimore 2001 for Al's Italian Hoagie and 2002 for their brick oven pizza. They were featured in the City Paper in 2006. After several years at a break-neck pace, they decided to close Apicella's Osteria and went back to working for others.  ​With Dom's background in food, having worked for Serafino's, Manor Tavern Restaurant, Picolos and Scittinos and Steph's artistic flare for the original, they have decided to once again delve into the food industry--this time in a uniquely theirs "food truck" where they want to make their mark as innovative and creative purveyors of exciting breakfasts.  The hallmark of their business is using healthy, fresh ingredients in a unique way. They bring creativity and magic to breakfast with the slogan "don't scramble for breakfast, we'll take over easy". Steph's artistic prowess is evidenced in her self -designed and hand-painted truck.  ​Together, they hope to bring innovative, creative, fresh and healthy, tasty food to all their customers. They hope you enjoy their food as much as they enjoy preparing it for you! 


In 2015, they were asked to create a second truck exclusively for Heavy Seas Tap Room. By August of that year they had Pieces of Eight ready to roll! They serve all the same burgers and steaks plus wings, pizza, pretzels and much more. On pieces of Eight unique recipes are created using fresh ingredients and many utilizing Heavy Seas delicious beer. Their pizza dough and pretzel dough both use spent grains from Heavy Seas brewing process.


In 2016, Steph and Dom became the caterers for the Dewey Loman Legion Post 109. They serve weekly Friday night dinners and cater weekend events for veterans and their families.