If you like the concept of places like Qdoba or Chipotle, but want pizza instead of tacos, go check out MOD Pizza when you get a chance. MOD Pizza is a Seattle-based chain that was started by husband and wife Scott and Aly Svenson. They call their product “individual artisan style pizzas” and the way it works is they build it right on front of you just like the burrito shops; the only difference is the pizza then goes in a wood-fire oven for a few minutes after it’s assembled.
Now branching far from Seattle, MOD recently moved into the shopping and dining area near I-35 and 151st St. in Olathe (20152 W 153rd St, Olathe, KS 66062) so it’s very accessible from some major roads. They also have locations in Missouri in Raymore, Liberty, and North KC.
I timed the process on my stop at MOD Pizza, and it was about 8 minutes after I paid before my pizza was ready. I had time on my hands, but it looked so good I couldn’t wait and got a good case of mouth roof peel from my piping hot pizza, but it was worth it. The pizza is very good. The crust is crisp, yet a bit chewy still and the toppings I had were very good quality and had great flavor. I had sausage, bacon, and Canadian bacon along with some mushrooms and black olives on my pizza.
The subject of toppings leads me to another cool thing about MOD Pizza. No matter how many toppings you choose, the price stays the same ($7.87 plus tax at the time of my visit). With over 30 toppings to choose from and a set price, the flavor combinations are practically endless and also wallet-friendly! I think the idea of a flat rate is pretty neat, because you can only fit so much stuff on a pizza, so if you want 12 different things on it, you just don’t get a lot of each one, but all the flavors are there and you don’t get gouged for 50 cents per topping like some other places.
All in all, MOD Pizza appears to be a great mixture of the speed and fun of the burrito places with the satisfaction of a nice wood-fire pizza as your meal. When affordability is considered, I see MOD Pizza as a strong player going forward in the new “artisan” fast food scene.
Until next time,