The first Lost Pizza Co. opened in Indianola, Mississippi in 2007. Owner Brooks Roberts created the restaurant with a blues theme in homage to Indianola native and blues legend B.B King. The restaurant’s 12th franchise will soon open right here in Oxford.
Construction began a few months ago, and soon pizzas will be coming out of the kitchen, and the atmosphere will give customers a “Delta juke joint” feel according to Roberts.
Roberts and his business partner, Preston Lott, have been looking for someone to take the reigns on an Oxford location for a while. Chuck McCardy and his stepson, Josh Bodie, stepped up and will operate the new location on College Hill Road.
“We’ve been looking at properties on and off for a long time. We looked at places all over town but never found the spot that really felt right until we found this location,” Roberts said. “It’s going to be a downstairs dine and patio area, and upstairs we’re going to have a fun bar with a rooftop patio. It’s going to be real rustic with salvaged brick, and it’s going to fit our restaurant theme.”
Roberts wanted the new location to function as a place where locals can adopt it as a neighborhood spot without having to fight the traffic on the Square or other busy areas of Oxford.
“Everything’s growing in Oxford, but we wanted to wait and see how each area would develop and figure out which one suited our concept and what we had in mind for the Oxford location,” Roberts said. “The area is more residential. It’s kind of off the beaten path but not too far. We wanted to be in a place where the neighborhood and local community could really embrace it as their spot.”
There’s no shortage of competition around town, and Roberts knows that, but he’s confident in the product they put out.
“That’s the problem with Oxford is that there are so many good pizza places, but we really stand behind our product, and we think it’s the best. We have a great following, and we think they’ll be really happy about this new location and new people will embrace it,” Roberts said. “We make just about everything in-house every day from our sauces to dough and salad dressings. We use the best quality cheese we can get and top quality meat toppings.”
Construction is well underway, and Roberts noted that weather permitting, the restaurant is aiming to open in July.
Steven Gagliano is a writer for HottyToddy.com. He can be reached at firstname.lastname@example.org.