The recently opened OB Pizza Co., located in the same building as the Mississippi Ale House, is perhaps some of the best pizza in the area.
From the mind of Chef Jonathan Mah, creator of Side Street Burgers, OB Pizza Co. is a delicious pizzeria which features traditional and imaginative creations.
But even the traditional pizzas have Chef Mah’s signature all over them.
The pizzas are topped with his signature pizza sauce, which combines San Marzano tomatoes, fresh garlic and oregano, plus Bacio mozzarella cheese.
Your pizza can be made three different ways: thin crust (6 slices), original crust (8 slices) or cauliflower crust (6 slices).
You also have options for getting your pizza. You can call in an order and pick it up, eat in the restaurant or through local delivery service Bite Squad and have it brought straight to your door.
My wife and I ordered The Hungry Man with original crust. It came out in just a few minutes time. We waited in the Mississippi Ale House and ordered a coffee stout beer and a cider while we waited. It was lunchtime on a Saturday, so college football was playing on the screens on both sides of the bar.
Our pizza, which came topped with spicy Atlanta Italian sausage, pepperoni, bacon and Bacio mozzarella cheese, smelled just as good as it looked. It came out piping hot and fresh.
Each slice was juicy, cheesy and salty. The salt from the various meats on this particular pizza paired very nicely with the spicy Italian Atlanta sausage and Chef Mah’s signature sauce.
I’m looking forward to a return visit where I’ll likely try a pizza with the cauliflower crust and order some of Chef Mah’s Kung Fu chicken wings.
The wings are prepared in hot chili oil, buffalo wing sauce and topped with red onions and parsley.
The food, paired with some nice cold beer from the taps of Mississippi make for a great lunch, dinner or game day.
Check the restaurant’s Facebook page for new menu items, limited run menu items and other special announcements.
Review: 9 out of 10
Wednesday & Thursday: 4-9 p.m.
Friday & Saturday: 11 a.m. – 9 p.m.