COMFORT BY THE SLICE

A local’s joint with a transplant story.

IAN GOLBA FOOD AND BEVERAGE EDITOR

Located on the south side of the starting block of Main Street, there sits a now-notorious and local favorite that artfully combines creativity and something everybody likes… Pizza!

         Since October of 2000, Pablo’s Pizza has been serving up slices and full pies daily from an ever-growing menu of 30 pizzas and 11 house-made salads and a fresh new Pizza of the Week. Locals and tourists alike have come to embrace the eclectic and comfortable atmosphere of the space as well as the expanding ingredients and combinations.

         It’s difficult to look at the menu today without lusting over three or four pies that call out to you. What’s interesting is, 20 years ago, reactions to the menu had some major differences.

         “People used to walk in and look at the menu and like, crinkle their noses,” Paul Knaysi, co-owner and operator recounts. “We don’t mind selling pepperoni pizzas, but part of it is … you want people to kind of step outside their box like, ‘Oh wow I just had this pizza that was really good with stuff that I’d never thought of before and I love it.’”

         Leading up to opening day, Paul and his wife Kaci spent three years in preparation by attending a Small Business Association (SBA) class learning how to write a business plan, writing their business plan (which took about two years!), researching locations and interior ideas, and of course perfecting dough and sauce recipes.

         Didn’t catch that? Researching locations. Despite establishing a spot that most patrons would call a local favorite, Paul and Kaci formulated this idea while living in Spokane, Wash. Though after a tip from a friend who was fulfilling her medical residency in town, they had found their spot.

         “She really loved it,” Knaysi said. “We were living in Spokane whitch is a much bigger city, and the weather there is pretty bad. You would have nine months of clouds and cold and maybe if you’re lucky, three months of sunshine… We felt like Grand Junction was up-and-coming… we thought Main Street was adorable and thought that would be a great place for our business.”

         After deciding on the location, the look of the restaurant was next on their list.

 “We had a pretty clear idea of what we wanted the restaurant to look like and what we wanted the restaurant to be. You can’t please everybody… we wanted it to be comfortable and not fancy. We’ve all been to restaurants where you walk in and you’re like, ‘I don’t belong here’ and that’s not our vibe either.”

         During the development process and deciding what kind of pizzeria they wanted to own, after tossing around different ideas, the decision was a resounding agreement to ditch the traditional pizzeria vibe. The plan was to throw out the checkered tablecloths and red and white signage for a place inspired by the renowned artist to which the pizzeria owes its name. 

         Striving to create a comfortable place that they wouldn’t mind spending all day in, Paul and Kaci opted to replace the booth seats for family-style tables and the bar seating with high bar two-tops evoking a very relaxed almost taproom atmosphere.

         To foster this laid back and accepting feeling, both Paul and Kaci have made it a priority to treat their employees how they would want to be treated. Allowing for creativity by having employees create the pizza of the week and creating a comfortable work environment trickles down to the customer. 

“They feel comfortable… and we also trust them,” Knaysi said. “I’m not there much anymore, which is great! Because I really trust my employees to do a good job and they do an amazing job.”

         This year will mark Pablo’s Pizza’s 20th anniversary of providing an adventurous alternative to pizza night, an achievement that will be celebrated by all those who have an appreciation for what Paul and Kaci have brought to Grand Junction.