Sparks flew when while Operating Partner Eric Horsley was skiing in Colorado in the ’90s. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that applied fine dining techniques and quality to casual, everyday food. Love of incredible pizza with an ice cold craft beer is universal. So the goal was to keep it simple and fun while adding a unique style.
But, how do you stand apart from the competition big and small? Simple: just add fire.
Our brick ovens enhance the natural flavors of our fresh ingredients, giving our pizza an amazing, wood-fired taste. We also bake focaccia bread each day for our sandwiches and to complement our pasta dishes.
We embrace how inventive you can be with pizza, appealing to a range of palates and dietary needs. We offer vegan and vegetarian options and gluten-free menu items. We think everyone should be able to enjoy a slice of pizza when they want.
Finally, by offering local, regional and national craft beers and microbrews with a great wine selection, Brixx gives you a fresh alternative to your basic “pizza and beer.”
The first Brixx Wood Fired Pizza opened in 1998 in the historic Dilworth neighborhood of Charlotte, NC. And, we’ve never turned back. We have nearly 30 locations across the Southeast, and franchise opportunities for more.
When it comes to cheese, we use the finest we can get—made in Wisconsin with milk from farms that have received 5 Star Certification from the Milk & Dairy Beef Quality Assurance Program™, the highest level of quality that can be achieved. Seriously, who wants to eat pizza from a place that doesn’t respect the power of cheese?
Click here for a behind-the-scenes look at our house-made mozzarella in the making.