Launching on Tuesday, September 22, See No Evil will offer three specialty pies with toppings created by chef Standridge. Guests can expect ingredients like slipper limpets, tuna mortadella and green crab sauce with chili crisp. The collaboration presents an opportunity for many New Yorkers to taste these ingredients for the first time, in an approachable, memorable, and fun way. A portion of proceeds from every specialty pie sold will benefit greencrab.org, which works to combat invasive green crabs by supporting research, building awareness, and developing the species as a sustainable food resource. The specialty pizzas will be available throughout Climate Week while supplies last. Chef Standridge has earned national recognition for redefining coastal New England cuisine through the use of underutilized species and hyper-local sourcing. Ingredients like slipper limpets, monkfish, green crab, invasive species, and local bycatch have become signatures of a menu that is helping reshape conversations around ocean stewardship. Chef Carew has built See No Evil Pizza into an exciting, Michelin recommended pizzeria, applying fine-dining technique and meticulous sourcing to classic New York pies.