BUSINESS SPOTLIGHT
Tre Pizzeria
Jason Dady’s done it before, and Boerne proved to be no exception.
Tre Pizzeria on North Main Street is the 19th restaurant Dady’s helped launch in the past 25 years, bringing his “Tre concept” to the Hill Country.
Dady said he always wanted to do a “fast casual” type of environment, and he jumped at the chance when it opened earlier this year.
Dady, who opened Tre Trattoria at the San Antonio Museum of Art in 2008, had consulted and worked with the owners of Boerne’s Blacksmith Grill, the previous tenants of the building Tre Pizzeria now occupies on the Hill Country Mile.
“I was intimately familiar with this location,” Dady said. “I helped (Patrick and Christina Cleary) open, wrote the menu, trained the staff and designed the kitchen.
“They called us and told us they love being in downtown Boerne and love their candy shop (they own ‘Salty and Sweet’ on Main Street), but the restaurant industry might not be what we want to be doing,” Dady added.
“They said, ‘You’re the first person that we want to talk to, if you’re interested in the space.’” Needless to say — he was.
“My daughters play volleyball here, my son’s played little league and club soccer here, and we’ve got a lot of Boerne friends, so for us it was a no-brainer,” Dady said. “We feel like it’s the most premier location in Boerne for what we wanted to do, right across the street from the park.”
The family-based business — which he operates with his wife, Crystal, and brother, Jake — took over the building April 1 and opened April 5, one of the quickest turnarounds he’s ever managed.
“It was our goal to get open before the solar eclipse (April 8), which meant an incredibly quick turnaround,” he added.
The concept, he said, “is perfect for these midsized Texas cities with two high schools, where you can provide jobs for local kids ... and it’s enough people to support the restaurant on a consistent basis.”
He said he wrote the “Tre concept” about 12 years ago — “I knew I wanted to do some very straight-forward Italian pastas and not try to reinvent the wheel.”
Tre Pizzeria cooks all its pizzas in a 500-degree oven on cast iron, their specialty being a thin, flat-crust pizza that’s crispy on the edges, with a snap-kind of crunch.
Dady admits cooking is the easy part. Service and contentment among clientele are key for him.
“I think our model has always been approachable, friendly, hyper-focused on service. We really try to focus on making sure that our team is friendly and engaging,” he said. “We want people to be happy when they walk in the door, that’s our goal.”
When he’s coming to dine, what’s on Jason’s plate? He said he starts with a Caesar salad, followed by the Tuscan Radiatore Bolognese, wrapped up with their signature pizza, the Soppressata and pepperoncini pizza. “That’s my classic three-course meal: simple, great flavors with a little bit of spice.”
Tre Pizzeria is in the process of rolling out online ordering.
“We just wanted to make sure that we’re taking care of the guests who are standing right in front of us, and doing that at a high level,” he said.
“If we can do that consistently then we want to roll out online ordering so that every family in Boerne can pull it up on their phone, place the order, come by 20 minutes later and have dinner,” he said. “That’s something we’ll roll out pretty quick.”
Tre Pizzeria occupies space on Main Street directly across from Main Plaza.
Star photos by Jeff B. Flinn
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