Latest / Kendall County News - Shaw Local / Billy Bricks Pizza moving ahead with plans to open restaurant in downtown Oswego
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- 0:05Speaker 1: Billy Brigs Pizza moving ahead with plants to open restaurant
- 0:07Speaker 1: in downtown Oswego. Written by Eric Shelcopp, This article is
- 0:12Speaker 1: being read by an automated voice brought to you by Everlett.
- 0:16Speaker 1: Those who attend Wine on the Fox at Hudson Crossing
- 0:19Speaker 1: Park next month will get a taste of what Billy
- 0:20Speaker 1: Bricks Pizza will offer when it opens its restaurant in
- 0:23Speaker 1: downtown Oswego later this year. Billy Bricks Pizza is one
- 0:27Speaker 1: of the food vendors at Wine on the Fox, which
- 0:29Speaker 1: will be held May second minus three. The wood fired
- 0:32Speaker 1: pizza restaurant and its mood Joe's Ice Cream Shop is
- 0:35Speaker 1: opening in a vacant building at five Seconds Madison sat
- 0:38Speaker 1: next door to Freddy's Off the Chain restaurant and across
- 0:40Speaker 1: Jefferson Street from the Oswego Public Library. We're really excited,
- 0:44Speaker 1: Billy Bricks Pizza CEO Rick Kruber said, this is going
- 0:47Speaker 1: to be a big opening for us. Previous tenants in
- 0:50Speaker 1: the building include Gincy's Studio Boutique, Dusty Road Merchants, The
- 0:54Speaker 1: Garden Fair, and Keith's Carcare. The restaurant will be opened
- 0:57Speaker 1: seven days a week. The Oswego location will be the
- 1:00Speaker 1: chains first Southwest location. Billy Bricks Pizza has restaurants in
- 1:03Speaker 1: several communities including Naperville, Wheaton, Lombard, Oak Park, and Highwood.
- 1:08Speaker 1: I could not be more excited about it. Oswego Village
- 1:11Speaker 1: president Ryan Kaufman said, We're really looking forward to them
- 1:14Speaker 1: being open, and I'm going to be one of the
- 1:15Speaker 1: first people there grabbing a slice of pizza and some
- 1:18Speaker 1: ice cream. Patrons will literally be able to watch as
- 1:21Speaker 1: their food is being made. We have an open kitchen concept,
- 1:24Speaker 1: so you can see everything, Gruber said. His stepdad, Bill Wilson,
- 1:28Speaker 1: started the business in two thousand and five, opening the
- 1:31Speaker 1: restaurant's first location in Lombard. Wilson retired from the business
- 1:35Speaker 1: in twenty twenty three. Last year, Billy Briggs Pizza celebrated
- 1:38Speaker 1: its twentieth anniversary. I think longevity speaks volumes, Gruber said.
- 1:42Speaker 1: When we can go this long and be this successful
- 1:44Speaker 1: in as many places as we are, you know that
- 1:46Speaker 1: we're doing something right. We use the highest quality ingredients
- 1:49Speaker 1: we can. We still make almost everything fresh on site,
- 1:52Speaker 1: including our dough. This is going to be a destination
- 1:54Speaker 1: location with unique food, as Gruber noted everything is made fresh.
- 1:58Speaker 1: Besides pizza, Billy Bricks also sells a variety of sandwiches.
- 2:03Speaker 1: We're looking forward to being the go to lunch spot,
- 2:05Speaker 1: he said. We're the busiest lunch spot in Lombard and
- 2:07Speaker 1: we have been for twenty years. The restaurant also sells pasta,
- 2:11Speaker 1: dishes and other items. Along with inside seating, Billy Bricks
- 2:15Speaker 1: will also feature an outdoor patio deck. Gruber plans to
- 2:18Speaker 1: have a visible presence in the Oswego location, just like
- 2:21Speaker 1: he does at the other locations. He started out in
- 2:23Speaker 1: the organization making sandwiches and still is involved in food preparation.
- 2:28Speaker 1: When we do the opening, I'll be in the kitchen,
- 2:30Speaker 1: he said. I don't want to be behind a desk.
- 2:32Speaker 1: The fun is being on your feet, moving around, staying active,
- 2:34Speaker 1: talking to people and making the food. That's the fun part.
- 2:38Speaker 1: The Moodjo's ice Cream store will encompass its own space
- 2:41Speaker 1: within the building. Moujo sells super premium ice cream made
- 2:44Speaker 1: from a fourteen percent butterfat, Nicks thirty five minutes, forty
- 2:47Speaker 1: percent overrun cane sugar, and small farm Wisconsin milk. Our
- 2:51Speaker 1: ice cream is the cherry on top of what we do,
- 2:53Speaker 1: Gruber said, at this particular location, we're also going to
- 2:56Speaker 1: have our ice cream sandwiches, floats, and fizzy shakes, which
- 2:59Speaker 1: are soda based milkshakes.