You remember when you thought you would be a biomedical engineer but decided that pizza was more fun? Yeah, me neither, but Jake Mitchell, owner of RX Pizza in Bryan, Texas does.
Jake’s originally from Dallas, but moved to College Station to go to Texas A&M. While in school he worked at a bar on North Gate and that position eventually grew to become GM of 3 their bar and restaurant concepts. In his senior year, Jake had two internships in the biomedical field, and from those experiences discovered that it just wasn’t for him. He had, however, enjoyed his time as the GM of the restaurants; he thrived talking to people, being on his feet, and handling a new challenge every day, and he knew a cubical would not work for him.
After graduation in 2009, he had an opportunity to open a restaurant of his own in Dallas, so he returned to his hometown, but (fortunately for BCS) the opportunity fell through and he moved back to Bryan.
While walking around Downtown Bryan one evening, he saw a for lease sign on the old James Pharmacy building and knew this was the beginning of a beautiful thing, RX Pizza.
In 2015, they began renovating the building originally built in 1906. When they pulled out the drop ceiling they found the original ceiling intact, but needing some tlc; along with restoring that, they also restored the original flooring and many other features of the historic building.
The Bryan location of RX opened in May of 2016. Sometime in 2017, things were running smoothly, and they didn’t need Jake as often, so as he says, “he got a little bored”. He had already been planning to open a second location and now the timing seemed right. This time in south College Station, TX; a growing area, with a large patio, he decided this was the perfect spot, and he opened the second RX Pizza in 2018.
Jake wasn’t raised as a cook and didn’t have a culinary background, in fact, as a child they ate out a lot. Between the memories of time spent with his family dining out and his experience as a GM, he has since developed a passion for all things restaurant and cooking. At RX they pride themselves on a quality product; using a two-day cold ferment to give the dough the most depth of flavor, fresh hand-pulled mozzarella, hand-tossed dough, and a wood-fired oven, they’re confident that you’ll love your pizza. I know that I certainly did!
They also feature a collection of fun appetizers, like the one that came to my table, the Sunrise Tots. A bowl of crispy tots large enough for sharing, topped with bacon, crumbled tangy goat cheese, and a fried egg, and then drizzled with a house-made avocado ranch. The flavor combination that ensues when you mix all of that - the bowl may be made for sharing, but you’re not going to want to.
I had a hard time deciding which pizza I liked more, the Popeye, or the Margherita.
The Popeye was layered with fresh mozzarella, drizzled with garlic oil, and topped with spinach, crumbled goat cheese, and prosciutto that got crispy on the edges in the oven.
Now the Margherita is a classic favorite of mine. It started with a layer of their perfectly balanced tomato sauce, then beautiful slices of gooey mozzarella, tomato, and zesty basil. Then drizzled with garlic oil, sea salt, and fresh cracked black pepper.
You see my struggle here?
Jake told me that he believes that every bite of the pizza should be delicious, so the crust has that classic wood-fired flavor and the toppings go almost to the edge. If that’s not enough for the “I don’t eat the crust” crowd, the remainder of it is brushed with garlic oil. So basically it’s the love child of pizza and garlic bread.
Ok y’all, here’s my solution to the dilemma. Get both! Hear me out. Get both pizzas, eat what you can at dinner then take the rest home. For dinner the next night, pop a slice in the air fryer and BAM, you’re in heaven all over again. The crust gets insanely crispy, and the cheese gets all gooey again like it’s fresh out of the oven! You’re welcome!
Take a drive this week, take the backroads, take a break from stress, then swing my RX Pizza. Tell ‘em I said hi, and make sure you take home extra, you’ll be glad you did!
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200 W 26th St, Bryan, TX 77803
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