The Hot Slice
The Hot Slice brings you inspiring stories, strategies and lessons learned from successful pizzeria professionals and top experts. This podcast is hosted by the team at Pizza Today, the premier network for pizzeria professionals. We’re bringing our award-winning interviewing and 37 years as a trusted pizza restaurant partner to the airwaves with real, in-depth conversations with pizzeria owners, champion pizza makers, industry pros and others to help make your business better.
The Hot Slice
316. Opening an Upscale Pizzeria in a Historic Building
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In this episode of The Hot Slice, we sit down with Mike Dew, the man behind one of the most intriguing pizza concepts in Northern Kentucky. Dew walks us through the realities of a longer-than-expected build-out, the quirks of a historic building and the creative ways he repurposed original wood flooring at Wayfarer Tavern in Dayton, Kentucky.
Beyond a pizzeria menu he likens to a steakhouse, Dew shares how a thoughtfully curated, value-driven wine list turned his spot into an unexpected wine destination. He also partners with neighbor New Riff Distilling to create a single-barrel bourbon program.
For the pizza itself: Dew fuses three regional styles: Midwestern tavern square cuts, East Coast thin crust and the irresistible Detroit-style frico. You'll learn why he skips the curing step and how crowd-favorite pies like the Korean Corn Cheese and the legendary Pickle Power made it onto the menu.
EPISODE NOTES
Wayfarer Tavern: wayfarertavern.com
Pizza Expo Columbus: pizzaexpocolumbus.com
