Splitshift

When we launched Splitshift, there was… a lot going on.

New name. New menu. New hours. New systems. Same weird little building trying to become its next thing.

So, we listened. We reset a little. Tightened some things up. And now we’re very happy to launch something we should have had from day one: Happy Hour.

Well, here it is. 4–5pm + 8–10pm. Dine-in only.

Food that you want to eat and can’t get anywhere else.

These are exclusive Happy Hour specials, available only during Happy Hour. Come hang. Spend less. Eat weirdly well.

TONIGHT: at 6:30pm.

THIS WEEK: new hours, new happy hour, new specials, First Friday, and more.

ALSO: a few lines from the opening page of our new employee handbook, a snapshot of what we’re trying to build here.

“Splitshift is not a random restaurant idea. It is the next step in a long, weird, stubborn, very York story.”

“We are a pizza, wings, cheesesteak, brunch, beer, cocktail, hoagie-roll, sauce, cheese, bread-obsessed restaurant.”

“We are not here to be fancy. We are here to make food people actually want to eat, and make it better than it has to be. That is the standard.”

Big week. Come see us tonight. Be ready for surprises Thursday!

Marriage is accepting that when your spouse brings Splitshift home, the pizza might show up missing a slice or two.

No judgment. We get it.

Tonight feels like a tavern pizza night.

Thin, crispy, cut-to-share Midwest tavern pies are on deck, classic pepperoni, Tavern Special, or build your own.

Not feeling tavern? We’ve also got Detroit squares coming out hot, cheesesteaks loaded on our house baked hoagie rolls, and a crew ready to make your Sunday better.