By Megan Hopps
Sun Press Newspapers
The smell of garlic and oregano loom in the air at Osseo’s newest pizza joint, Red’s Savoy Pizza. Visitors tap their feet to a 70’s favorite — Crockodile Rock — and take their first bite of crisp, cheesy pizza.
Through the kitchen doors, chefs quickly toss balls of dough through the pizza press and roll them with a docker to prevent air bubbles when baking. Next, they throw the floury crust onto an oiled pizza tray and trim the excess dough that hangs over the edges. They then spread a mildly spicy tomato sauce over the top and layer on the fresh-cut veggies, meat and shredded cheese. The pizza is tossed in the oven and when removed, has a crispy, crackery crust and a blanket of ooey-gooey cheese.
The chefs yell, “Order Up!” and Franchise Owner Scott Anderson bursts through the swinging doors with hot, delicious pizza for lunch buffet-goers. Also at the buffet is pasta, salad, even a dessert pizza.
“We also have two different sandwiches and we do chicken wings,” Anderson said. “It’s a fairly simple menu, but we specialize in those items and I think we do them well.”
Anderson said, however, the majority of their sales are their pizzas.
“The biggest thing that sets us apart is our sauce,” he said. “It has a little bit of a kick to it and I think that’s what’s most unique about our pizza.”
Anderson said Red’s just has thin crust, there’s no deep dish or hand-tossed, but another thing that Red’s is known for is their toppings — they pile ‘em high.
“I’m really excited to be in Osseo just because this town doesn’t have anything like this,” Anderson said. “I love that we’re right on Central Avenue and in the heart of Osseo’s downtown.”
Red’s Savoy Pizza officially opened to the public Wednesday, Feb. 8. Though there are 15 other Red’s Savoy locations, the closest to those in the northwest metro is in Fridley.
“That location just does carry out and delivery,” Anderson said. “This is the second largest location behind the original Red’s Savoy’s in St. Paul.”
The dining room is filled with red, padded chairs and booths to seat 66 hungry humans. Anderson laughed and said, on opening night, pizza-lovers were waiting for tables.
“We’ve been busy,” he said. “And that’s a good thing.”
The cozy restaurant, dimly lit, has been filled with conversation and laughter since its opening. Red’s takes over the space formerly called the Copper Kettle.
The restaurant does serve alcohol and guests can dine-in, take and bake or choose the delivery option.
“We are still hiring,” Anderson said. “We need some more help in the kitchen.”
The restaurant currently employs 22 people. Red’s has been dishing up thin crust pizza since 1965.
Contact Megan Hopps at [email protected]