Pizza Snob gives 109 new perspectives on pizza

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Those who have a nose for pizza are recognizing the 109’s new pizza joint, Pizza Snob.

Located near Texas Christian University on University Drive, gourmet-style pizza is served in an efficient manner. Manager Blake DeMent said the restaurant had other options in the metroplex.

“After looking at the neighborhood surrounding TCU, we knew we were a natural fit for this area,” he said.

Pizza Snob is unique because the business understands its guest’s fast-paced lifestyles. The pizzas are cooked to the desired temperature within 90 seconds because of an Italian-made gas oven.

TCU sophomore nursing major Meeghan Smith is happy about the fast-casual style of Pizza Snob.

“I like how close it is to campus and how convenient it is to grab lunch with friends,” she said. “They really are several steps ahead of other pizza restaurants.”

The restaurant’s rustic and warm atmosphere welcomes all kinds of pizza lovers. And its owner, Jim Wisniewski, is the ultimate pizza snob.  When his family went out to eat, the world-class food scientist was very finicky about the pizza he ate. His wife called him a “pizza snob” and the name stuck.

In terms of quality, Pizza Snob has set the bar high. Guests are given “personal-size” pies that are 10-12 inches across and can choose from a specialty pizza or build your own.

They then travel through the line choosing from toppings that range from the basics of pepperoni and sausage to specialties like candied jalapenos and goat cheese.

DeMent said he is thrilled with the feedback they have received since opening. And while his favorite pizza changes every week, the employee’s dedication to creating new combinations for guests is what makes him happy.

 
“Last week my favorite pizza was the Chicken Cordon Bleu, now it’s Asiago BLT,” he said. “We’re still exploring new combinations ourselves.”

DeMent said he expects employees to do their job and enjoy themselves while doing it.

 
“It’s easy to enjoy the food,” he said. “We want our employees to become food ambassadors to the guest and explain to them what the different toppings are and what some of the possible combinations are.”

TCU junior physical education major and Pizza Snob employee, Theo Hoponick, helps bring DeMent’s ideas to life.

“Everyone is friendly and flexible,” he said, “I truly enjoy going to work everyday.”

The business relationship of DeMent and Wisniewski provided a foundation for the first Pizza Snob location here in Fort Worth, DeMent said, and they are definitely going to expand.

Dement was concerned, he said, whether people would appreciate Pizza Snob’s rustic-feel and food quality in a college atmosphere.

“I guess it was a leap of faith we took,” he said. “And we’re being rewarded for it.” 

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