ReGrow Dining Spotlight

Pizzeria Pezzo 
Keri Bougie  Owner 

Twin Cities native Chef Gary Bougie had a dream and passion for creating the perfect pizza experience. In 2013, while operating his Chicago pizza restaurant Slyce, Gary moved back to Minnesota and opened Pizzeria Pezzo. The foundation of Pezzo is simple, creative, handcrafted pizza in the great styles of Italy, New York and Chicago. Coal-fired ovens and the freshest scratch ingredients are key in making their authentic artisan style thin-crust and deep-dish pizzas. These principals carry on to their entire selection of appetizers, salads, pasta, sandwiches, and desserts. 

Pezzo was an instant success, but just six months after opening the dream was almost derailed when Gary tragically passed away. Keri Bougie has carried on the vision of this family owned and operated businessAlong with current business partner Mac Morrison, a talented leadership team, General Managers Emily Rustad and Cathy Brezinka, and a dedicated staff, Pezzo continues to evolve. They opened a second location in Woodbury in 2019 and have recently introduced retail salad dressings, their signature pizza sauce, and par-baked, frozen deep-dish pizzas. These items may be purchased at both locations. 

During normal times, the restaurant proudly serves a full menu, along with a full bar and creative, scratch cocktails made with fresh ingredients. They also offer a great variety of excellent wines that pair well with their food. Before COVID they had just unveiled a new Sunday Brunch, which they hope to continue once we get back to normal. They will soon be introducing Holiday Family Food packages and Pizza Kits designed for Kids, Families, or Date Nights.  

“Although it’s challenging right now, we have much to be grateful for, and are doing all we can to keep everyone employed during this time”, says Keri; reflecting on their early partnership with the Kowalski family, their dedicated employees and the support from the city. 

Their entire menu is available online at Fans may also call 651-788-7844, or text to 651-788-6407. Take-Out is available Tuesday thru Sunday. 






This article written by Ken Galloway, and originally featured in the White Bear Press.