This is the second Chipotle-like pizza chain that I've visited. Most foodies would probably be surprised that neither of the two is named "Pieology."
A quick Google search reveals that MOD Pizza is one of the older members of this particular pizza niche. It was first launched in 2008 by someone who would go on to create Pieology Pizzeria and Project Pie. I had high expectations from such an established chain, and they were generally met.
This particular location used to be a Dickey's Barbecue Pit, and it bears no resemblance whatsoever to the old occupant. It's bright and airy inside and there's plenty of seating both inside and outside. The employees do greet you when you enter but aren't as fanatical as Blaze Pizza about providing unexpected table service, or even saying goodbye when you leave. It's fine with me though, and it reflects more on Blaze than it does on MOD.
I chose the standard 11-inch pizza ($7.87, a competitive price). Instead of starting with one of the 9 "classic pizza" menu items and adding free extras, I simply ordered toppings to my liking. I was lucky enough to be the only customer in line at the time, so I went down the counter at a relaxed pace. I got a red sauce based, followed by a layer of mozzarella (the only cheese at the start) and a helping of basil. I went all-out on the meats, with pepperoni, chorizo, bacon, Italian meatballs, chicken, and salami piled on the thin crust. I didn't slack on the veggies either, with mushrooms, tomatoes, roasted red peppers, red onions, and roasted garlic joining in the fun. After a sprinkle of rosemary and some additional gorgonzola, asiago, and feta, the masterpiece was ready for the oven.
About 4-5 minutes later (probably a good thing vs. the quicker cook time at Blaze), they called my name. I had been looking at the finishing sauces, and I became very intrigued by the balsamic fig glaze. Since the employee couldn't describe it very well, they simply provided it on the side.
The first thing that must be noted: unlike at Blaze (and Pieology, according to friends), the center of the crust does not sag. I attribute this to the longer cooking time, and they managed not to burn the crust either (a little char perhaps, but that's fine). Secondly, they decided to cut it into quarters, which was only awkward for a moment before I got used to carrying it. This wouldn't work for kids or others with smaller hands, so hopefully they'll further subdivide a pizza into eighths if requested. Thirdly, great ingredients all around. Veggies tasted fresh, meats were savory and seasoned, cheeses were cheesy. Finally, the balsamic fig glaze that I drizzled over the pizza was the unexpected star of the dish. It's a little sweet and otherwise vinegary, both of which are lacking in the basic pizza, and it's not offered at any other similar chains that I'm aware of.
Other options on the menu (and prices for this location): entree-size salad at the same price as the 11-inch pizza; side salad or 6-inch mini pizza ($4.87, family-size salad or "double" crust 11-inch pizza ($10.87); a so-called pizza salad ($9.87); a cheese-only pizza ($6.37); gluten-free crust (price+$2.00); garlic strips or cinnamon strips with choice of savory or sweet dips as appropriate ($2.97); local beer and wine (glass = $4.97, pitcher/carafe = $11.27); milkshakes ($3.57); floats ($2.57); fountain drinks ($1.97).
With a crust that holds up to your choice of whatever toppings you want, MOD seems to be the ideal realization of the fast-casual, customizable pizza genre. I really hope that they keep expanding since they're not yet in the area where I spend most of my year. I could use some sturdy crusted pizza in my lunch life. read more