A man and woman are standing together in a dimly lit bar or club, holding hands and smiling at each other. The woman is wearing a black, shiny, patterned dress and holding a glass of red wine; the man is wearing a black shirt and light-colored pants, holding a drink. There is a neon sign with white and blue text that reads, 'Tell the Devil I wear a Halo,' and a mirror behind them reflecting the scene.

Society: Our Story

A Family Recipe for Doing Things Right

Some families pass down photo albums. The Mustac family passed down dining rooms filled with laughter, recipes scribbled in well-worn notebooks, and a belief that every guest should be treated like kin. Michael grew up in the glow of his father Anthony’s legendary Long Island restaurants, Piccolo Bussola and La Bussola, places where Sunday dinners felt like holidays and every dish was made as if it were the last you’d ever serve.

We know that doing things the old-fashioned way takes more time, more care, and sometimes a little more to make it happen. But to us, that “little more” is an investment, in your health, in our family, and in keeping traditions alive. That’s why we go beyond farm-to-table , we work farmer-to-table. We know the farmers, we know how they treat the soil, and we know what never touches your food. We choose organic produce, meats raised without shortcuts, and cheeses made the way they were generations ago. Every extra step means cleaner ingredients, deeper flavor, and food that loves you back. Because at the end of the day, a great meal isn’t just about today, it’s about sharing many more meals, memories, and moments together for years to come.

Our tradition-carrying promise is simple. Dough is made the old-school way, in-house and naturally fermented. We use locally sourced flour that is unbleached and unbromated. Whole plum tomatoes are prepared without citric acid, additives, or shortcuts. Our produce is farm-fresh, locally grown, and as pesticide-free as possible, while meats are prepared with the highest integrity, organic no fillers, no byproducts. The cheese is always real and never pre-shredded, and cocktails are crafted with fresh citrus and premium spirits. Even the water matters, every recipe begins with multi-stage, ultra-filtered water. Every meal is made with organic ingredients, because we believe clean food creates unforgettable moments.

Society: Where Food Tells the Truth

At Society, the kitchen isn’t just where food is made, it’s where purpose lives.

We believe every ingredient should tell the truth, every recipe should honor tradition, and every dish should carry intention. That’s why we start with whole ingredients, handle them with respect, and let time do its work.

From naturally fermented dough made with authentic New York water to sauces built from hand-crushed Italian tomatoes, nothing is rushed, nothing is faked. We cook this way because it matters, because food should nourish, connect, and inspire. No preservatives, no shortcuts, no disguises, just honest ingredients prepared with patience and pride. Our dough begins with New York water, Maldon sea salt, and heirloom red wheat flour, unbromated, unbleached, and stone-milled and is left to rest, breathe, and develop character the way bread was always meant to, carrying not just flavor but time, patience, and respect. Our sauces are built from Italian field-ripened tomatoes, crushed by hand and seasoned only with sea salt, with no citric acid or additives, just the way nonna would have done it. Cheese, meats, and produce are chosen with the same care, sourced from producers who share our values: minimal processing, no unnecessary hormones, nothing artificial. You’ll never find pre-shredded cheese, pre-bagged produce, or fillers in our kitchen, everything is sliced, diced, and prepped fresh in-house, every single day.

Behind the bar, cocktails are crafted, not pumped from a gun, using fresh juice, house-made mixers, and premium spirits, while sodas are bottled and syrups built by hand. Even our water matters, every drop in our dough and drinks is twice-filtered, delivered by NY Water Maker, to bring the truest New York bite and sip to Santa Clarita. And because transparency matters, we’ll tell you openly: pepperoni, soda, and a handful of legacy spirits are the only exceptions to our no-shortcuts rule, and even then, we’re always searching for better options.

Because this isn’t a marketing gimmick or a trend, it’s a promise. The promise that every meal at Society is built with integrity, that when you sit down at our table you know exactly what you’re eating, and that honesty, like flavor, always rises to the top.

Whole food. Whole effort. Zero apologies.

That’s Society.

Meet The Owners

A middle-aged man with short gray hair and a beard, wearing a black button-up shirt, sitting with his left arm resting on the armrest, in a dimly lit room with dark background and soft lighting.

Michael Mustac

The Keeper of Flavor, Craft, and Standards

Michael’s story starts in Long Island, where family dinners weren’t just meals, they were rituals. His father, Anthony, ran legendary restaurants (Piccolo Bussola in Westbury and La Bussola in Glen Cove), where excellence was the only acceptable standard. His mother, Linda, brought the warmth and soul, teaching him that food only matters if it connects people.

Michael grew up with flour on his hands and fire in his chest, rolling dough with neighbors, sneaking meatballs from the pot, and absorbing the uncompromising philosophy that food must have integrity. No shortcuts. No preservatives. No apologies.

Today, every dish at Society Pizza Lounge is a continuation of that legacy. From dough made with New York water and Maldon sea salt to handcrafted cocktails and house-made syrups, Michael has built a menu that honors tradition while pushing boundaries. He’s not here to make pizza you’ve seen before, he’s here to raise the standard, to remind you that food can be honest, unforgettable, and powerful enough to bring people together.

For Michael, Society isn’t a restaurant, it’s a manifesto. It’s proof that family, tradition, and relentless innovation can create something bigger than the sum of its parts.

Headshot of a middle-aged man with short gray hair and a goatee, wearing a dark suit jacket and black shirt, sitting against a dark background with small orange lights.

Steve Keefe

The Architect of Energy & Experience

If Michael is the flavor, Steve is the heartbeat. With more than money invested in this dream, he’s the force that transforms Society from a pizzeria into Santa Clarita’s new nightlife hub. Steve doesn’t see tables and barstools, he sees a stage where stories are written, where guests walk in as strangers and leave as part of the Society.

He curates the energy, the DJs, the lighting, the flow of the night. He makes sure the experience hits as hard as the flavors. Where Michael obsesses over the perfect char on a pie, Steve obsesses over how that pie lands at your table, how the room feels when the bass drops, and how the night ends with you telling your friends they “have to see this place.”

Steve is the dreamer who turns nights into memories. He’s the reason Society isn’t just about eating, it’s about belonging.

Meet the Team

A smiling man with dark hair and beard, wearing a black button-up shirt, standing behind a blue couch, in a dimly lit room with dark background and warm lighting.

Mark Jay- Director of Operations

What began as a passion for nightlife and hospitality grew into a vision for something Santa Clarita hadn’t seen before. With a drive for business automation and a commitment to detail, Mark helped shape Society Pizza Lounge from the ground up. From designing the bar program to building the systems that keep the operation running seamlessly, his fingerprints are on every part of the experience.

Every choice, from the whiskey-forward cocktail list to the way the team is trained. reflects his belief that Society should be more than a place to eat or drink. Guided by an uncompromising faith in clean, honest ingredients and intentional service, Mark ensures that the Lounge feels alive, precise, and memorable.

Today, as Director of Operations, he orchestrates more than logistics, he curates energy. Every shift, every pour, every moment carries his imprint, helping Society stand not just as a lounge, but as a brand redefining what dining and nightlife can be in Santa Clarita.

Portrait of a male chef wearing a white chef coat, standing in a professional kitchen.

Anthony De Rosa- Head Chef

Born into the art of dough. The first of his family name born in the United States, he grew up on Long Island in the glow of his father’s bakeries. His father, a Neapolitan pastry chef from Naples, helped shape Italian-American and French pastry culture across Brooklyn and Long Island beginning in the 1970s. More than a mentor, he was Anthony’s hero, instilling a lifelong devotion to craft, discipline, and heritage.

By his teenage years, Anthony had already mastered the fundamentals of fermentation, bread, and pastry. That foundation naturally led him into the world of pizza, where for over 20 years he has worked with wood-fired, coal-fired, and gas-fired ovens, honing his craft in kitchens like Dough Boys of New York City and Casalinga Wood-Fired Pizza of Brooklyn. Along the way, he became known as a leader in the kitchen and a true artisan.

A fermentation fanatic at heart, Anthony approaches every dough like a living sculpture, patient, soulful, and precise. Today, as Head Chef of Society Pizza Lounge, he carries forward his family’s legacy while blending it with the energy of a New York neighborhood shop. His pizzas tell a story of heritage, hard work, and love passed down from father to son.