Lewisburg, Pa. — A Lewisburg native has returned to the area to help run a pizza shop with a unique menu that offers more than just traditional pizza shop fare.
Benjamin Zimmerer, 43, is back in Lewisburg after spending close to 18 years working as a master chef in Dallas, Texas. In April, he stepped in to help with food operations at Pi Pizza. The pizza shop, located at 316 Market Street, is in the place of the former Pizza Phi restaurant. Pizza Phi closed in January after the owner decided to sell the business due to health issues.
Cooking has been a part of Zimmerer's life since he was a child. "I actually worked in this building when it was a McDonald's when I was 14," Zimmerer said. "Then, I worked here when it was Italian Terrace Express. I've been in the business for a long time. It's been 29 years. Still not tired of it," he added.
Zimmerer brings a range of culinary expertise and experience, as he served as executive chef at several popular Dallas restaurants, including the Dallas Chop House and Whiterock Alehouse & Brewery. Zimmerer runs Pi Pizza in partnership with owner Kurt Reichenbach, who also owns Grasshopper Gift Shop in Lewisburg.
Though the restaurant has been open for a month, Zimmerer is just getting started. He continues to flesh out ideas to transform the menu and overall culinary direction. "We're not just going to be like an OIP pizza shop," Zimmerer said. "We've added a vegan and gluten-free menu."
One of the centerpieces of the vegan menu is a vegetable farrow dish with sweet potatoes, green onion, squash and balsamic glaze. Zimmerer has also been experimenting with pizzas that go beyond the traditional cheese and sauce ingredients. One of the more unusual options is the Salad Pi, which includes lot of mixed greens, roasted red peppers, kalamata olives, pepperoncinis, feta cheese, and house vinaigrette. Taco Pi also is on the menu.
"We're going to continue to modify the menu," Zimmerer said, adding that many items on the current menu are carry-overs from the former pizza shop. "Everything will be fresh, farm-to-table. Everything comes from Davey's Market, meats and vegetables," Zimmerer said.
Zimmerer makes the dough for the pizza and sub rolls from scratch, as well as the pizza sauce. Zimmerer, who went to culinary school at Pennsylvania Culinary in Pittsburgh, said his background working at Italian restaurants early in his career inspires his recipie creations at Pi Pizza. At one point, he worked with Paula Boiardi, great-niece of Hector Boiardi, the famous "Chef Boyardee" of Milton, who taught him how to make handmade pastas.
Public reception has been good so far. Zimmerer said the restaurant already has a five-star review on Google. Pi Pizza is just getting started, and Zimmerer is excited to continue refining the menu and perfecting the dishes. "We hope to have the best pizza in town," Zimmerer said.
Most Popular
Comments / 0