For the Love of Pizza

For the Love of Pizza

        When it comes to pizza architects, there are two types in this world. “The wanna be’s”, those who produce a sad excuse of a pizza with a nationally broadcasted name, whom everyone knows for a quick fix. The other contender in the ring resides among small towns and cities alike, striving to sustain their reputation through hard work and an exceptional product. The battle between the two never ends. 

        First come the “wanna be’s,” those who cater to the type of people who like to stick like glue to their oversized couches and watch an entire Netflix queue before glancing at a glimmer of sunlight. Eager to satisfy their appetite without leaving their dark house, an online order with Dominos, Papa Johns, or Pizza Hut awaits the touch of a button. Thirty minutes later a delivery boy wanders up the steps to an apartment knocks on the door, awaiting to see the fate his pizza will face. The door swings wide, and the smell of ramen noodles and sweat trample through the boys smell receptors. The customers squints at the sight of the sun, throws the money at the boy, and retreated inside to “enjoy” a mediocre pizza, pizza which lacks soul. A pizza which is manufactured like an automobile, on an assembly line, with the sole purpose to be “tasteful,” in the most efficient way possible. Tasty yes, but when examined, nothing could ever be so vile. The crust looks, tastes, and feels like cardboard, while the cheese and sauce present a simple, uninspired taste that leaves most unimpressed. The toppings supply the consumer with the hardest task of enjoying, given their mass produced, bland flavor, which can only be saved with the utmost amount of sodium. Overall the pizza lacks the soul which its creators claim it has the utmost amount of. Thats the pizza people should avoid. While that pizza may suffice the hunger of a weekend couch warrior, no amount of clever advertising can entice those who know the true potential of the pie. Those “wanna be’s” fear the wrath of the true aficionados of pizza, the true titans in the game: The small town artisans. Among these: the elite, every town either has one, or wishes they had one to call their own. Tri Pi is that titan. 

        Nestled in the shops on main street, Bloomsburg, resides an eatery like no other. Approaching the building, its massive faux wood sign boasts its name in sensational glory: Tri Pi. The massive windows display the welcoming interior for all to see, inviting one and all for their own little piece of heaven. “When a customer enters this establishment, its not for the desire of a speedy meal, but to take in the experience of a real restaurant, with soul and atmosphere, not stock photos of pizza ingredients hanging on a generic white wall.” Exclaims the owner. A tall, glimmering man, he wears his white apron, smothered with a smorgasbord of ingredients, with the utmost pride.

Tri Pi's Famous Sign

        Instead of the normal restaurant environment most pizza places posses, Tri Pi feels more like a dance club with a pizza oven. With no tables, customers munch down at the chest high, grainy, brown, wooden counters which spread from the entrance to the white register along each wall. Light wooden stools litter the floor underneath the massive counters. The walls consist of mature, red brick, popping out in contrast from the wooden counters. Soft lighting amplifies the design of the newly sprouted restaurant while chill vibes supplement the atmosphere, wrapping each customer in a web of lasting relaxation. A sole black speaker booms in the corner, playing songs many expect to hear traveling from a frat house at 1 in the morning, and once it gets late on the weekends, not many differences exist. “With all the college kids around, looking for a good bite to eat, we try to provide the value that they seek, and they repay us with quite a large customer base. Granted some nights get a little wild, considering the amount of people that pack into this space, but it’s nothing we can’t handle. The nights of the weekend usually the best times for college traffic, mostly because kids are drunk and hungry, a combination that we have no problem with catering to.” The owner boasts with a wide grin on his aged face. 

College weekends can get a bit hectic

        Upon approaching the brick counter to place an order, the sight of burning pizza ovens and masterful chefs effortlessly flinging dough into the air, combing fresh ingredients, impressive techniques, and a little bit of love into ever item they craft. To the right of the register a display case shows numerous slices, stromboli’s, and best of all the pretzelini, the owners favorite item on Tri Pi’s vast menu. “The pretzelini came up as an idea, presented by one of my chefs. Given that pretzel buns are a popular substitute for burger rolls, I figured we might be able to put an Italian twist on it.  After a long time of experimenting with different toppings and ingredients, we got it just right. The pretzel bun compliments many combinations including the  marinara and pepperoni, and my personal favorite, buffalo chicken. Pretzelini’s reside as one of our best sellers.” When opening the foil wrapping of a pretzeling, the smell of pretzel invigorates the customers nostrils, initiating a salivation in anyone. The golden brown bun glistens with white crystals of salt as mozzarella, sandwiched between bright red pepperoni, plummets down the side of the delectable creation. The pretzeling remains a special treat, rousing the customers tastebuds with a vivid sensation. 

The Pretzelini

        Tri Pi prevails as one of the best food selections among all of Bloomsburg. Providing the town with affordable, fresh, and tasty food, no other restaurant caters to those who seek more than a miserable excuse for a pizza as well as Tri Pi. With all of the fakes and failures in todays world, Tri Pi stands among the elite, supplying the world with some of the most delectable creations to send any tastebud on a phenomenal adventure.