Uncle Maddio’s Pizza Joint

I definitely think this is going to have to happen. Either by some of the big chains reducing the number of stores they have or by some of the small one or two units stores going out of business. I hope it's the former but fear it will be the latter.

Actually, failures have mostly hit the chains. Remember Pizza Magia? Snappy Tom?

I was hoping more along the lines of losing some of Papa John's, Domino's or Pizza Hut stores. The two you mentioned were just small chains and the entire chain went out.

Ironically, while in Quebec City last week some colleagues and I noted that there were no Pizza Hut, Papa Johns, or Dominos to be found. I'm sure they exist somewhere, but they are a rarer breed up yonder. The Quebecois are a bit pickier about the quality of their food and I guess the cardboard pizza concept doesn't fly as well there.

So Uncle Maddio's is open. It's a decent pie and actually has some vegan options which I think it's going to help it weather the storm of competitors in that location. It definitely is better than the big boy chains and better than Wick's. However I'd say it doesnt beat Papalino's.

Speaking of over-crowding, I saw a sign for yet another pizza joint just south of Highland Ave, right between Jack Fry's and Lemongrass Cafe....Not sure why one would want to compete in that corridor?

[Robin Garr]

Speaking of over-crowding, I saw a sign for yet another pizza joint just south of Highland Ave, right between Jack Fry's and Lemongrass Cafe....Not sure why one would want to compete in that corridor?

Isn't that Mozza Pi? They might be good enough to make the grade, although I'm a little concerned about the way they dropped out of the truck biz.

Speaking of over-crowding, I saw a sign for yet another pizza joint just south of Highland Ave, right between Jack Fry's and Lemongrass Cafe....Not sure why one would want to compete in that corridor?

Isn't that Mozza Pi? They might be good enough to make the grade, although I'm a little concerned about the way they dropped out of the truck biz.

I think that's correct, they are certainly going down to that end of town and I know it's near Jack Fry's. I know what their explanation was about the truck but it certainly hasn't slowed anybody else down. I wonder if that was just an excuse so they can concentrate on the building? I haven't heard but I'm wondering if they're going to use the oven they were using in the truck in the restaurant?

I'm not going in if they yell ... "Welcome to Maddios" real loud when you walk in the door

I'm not going in if they yell ... "Welcome to Maddios" real loud when you walk in the door

They just all said Hi when I came in.

I wonder if that was just an excuse so they can concentrate on the building? I haven't heard but I'm wondering if they're going to use the oven they were using in the truck in the restaurant?

From the gist I got from multiple Mozza Pi conversations, the oven on the truck is also the oven that is going to be in the restaurant. It's a legitimate food-wired oven, just stuffed onto the back of a trailer while they built up some interest. As for the excuse to concentrate on the building, I'm not sure. Seems reasonable (and I imagine it sucks to drag your oven everywhere like that).

I wonder if that was just an excuse so they can concentrate on the building? I haven't heard but I'm wondering if they're going to use the oven they were using in the truck in the restaurant?

From the gist I got from multiple Mozza Pi conversations, the oven on the truck is also the oven that is going to be in the restaurant. It's a legitimate food-wired oven, just stuffed onto the back of a trailer while they built up some interest. As for the excuse to concentrate on the building, I'm not sure. Seems reasonable (and I imagine it sucks to drag your oven everywhere like that).

Just wanted to clear up any misconceptions in regards to our truck and ovens that will be used in the restaurant.

- The decision to halt our mobile operations had very much to do with the fact that at the point in time when the new ordinances were being passed we were not compliant. We could have applied for the new permits and made the necessary changes to the trucks operations to ensure compliance, but at that point and still currently we felt like our time and resources would be put to better use getting our brick and mortar location open and focusing on catering. That is not to say that next season we will not re-evaluate putting the truck back in operations as a mobile food unit.

- The ovens that will be in place in the restaurant will be different than the Woodstone oven that is currently on our truck- that will stay put for catering operations:) The restaurant will feature two Le Panyol ovens in an open kitchen layout. Here is a link for more info on Le Panyol ovens- https://mainewoodheat.com/wood-fired-ov ... le-panyol/

We are excited about joining the Bardstown/ Baxter Rd. pizza scene and becoming a part of the community. Hopefully we will see many of you once we open- hopefully soon after the new year!