A Lesson about Innovation from a Pizza Chef

Who'd have thought to find an idea about innovation at The Washington Post in an overview of local pizza places? This from Peter Pastan, proprietor of Post-Neapolitan restaurant Etto.

It’s always good to do new things....Otherwise your brain stops working.

The Post's comment? "It’s also good to see American chefs creating a personalized pizza, influenced by tradition but not bound by it."