The lower level of the Best Western Woods View Inn is home to National Pizza Pub and Grille, located at 5501 W. National Ave. I drive past it almost daily.
The space most recently held a restaurant called Crazy Chef, but changes in management and philosophy resulted in the hotel’s chief engineer Josh Fritz and director of operations Eric Unmouth partnering to turn the restaurant into a successful venture.
What’s different now versus the last restaurant? The hotel has retained ownership of the space as opposed to leasing the space out; therefore, the restaurant has a vested interest in the success of the restaurant.
Fritz started his position just over a year ago, while Unmouth started two months prior. They took over the restaurant space in June, received a capital contribution from the hotel for renovations and opened the doors in October.
Fritz is from Milwaukee, while Unmouth is originally from Marquette, Mich. Unmouth helped open several Italian restaurants and pizzerias. He and Fritz collaborated on the menu and recipes. Many of the recipes have been created through trial and error.
The menu consists of starters, wings, burgers, salads, sandwiches, calzones, pizza and a fish fry served on Fridays and Saturdays featuring cod, walleye, shrimp and combo dinner options.
Pizzas come in 10-, 12-, or 14-inch thin or hand tossed crusts, which are made from scratch and priced at $5, $6.50 and $8, respectively, for a cheese pizza. Additional toppings range from $1 to $2.50.
Aside from the more traditional toppings, National Pizza Pub and Grille also offers feta cheese crumbles, green olives, jalapenos, sun dried tomatoes, Kalamata olives, sauerkraut, turkey, corned beef and roast beef.
They also differentiate themselves from most other pizzerias by offering different crust and sauce options. Crust options feature garlic, ranch, butter or a Cajun crust for a $1 upcharge.
Different sauces are also available at no extra charge and include ranch, barbecue, 1,000…Read more...