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Posted on Dec 29, 2015

Schmizza Public House opens in Sherwood

GAZETTE PHOTO: RAY PITZ - Schmizza Public House of Sherwood owner Mark Satterwhite, stands in front of the door of a 1939 International pickup (complete with the original patina) with the Schmizza Public House logo painted on it. He found the door in Denver.

GAZETTE PHOTO: RAY PITZ - Schmizza Public House of Sherwood owner Mark Satterwhite, stands in front of the door of a 1939 International pickup (complete with the original patina) with the Schmizza Public House logo painted on it. He found the door in Denver.

Add Schmizza Public House to the newest lists of restaurants having recently opened in Sherwood. The pizza chain opened its family-oriented business in the former Godfather’s Pizza at 15982 S.W. Tualatin-Sherwood Road on Dec. 11.

The upscale pub, which features an expanded menu of the original Pizza Schmizza locations, is only the third of its kind in the state with other locations being in the Bethany and Orenco communities.

And so far, the restaurant is rising to be one of the top Schmizza producers in the state, out of the 28 other locations.

“We’re No. 2 in sales in all of Schmizza,” said Mark Satterwhite, owner of the Sherwood restaurant. “We built it with high expectations.”

(The original Pizza Schmizza was founded in 1993 in Hillsboro by brothers Andre and Roger Jehan. It was acquired by Salem-based Figaro's Pizza in 2008. Figaro's spun off Pizza Schmizza in 2014 and the two companies are now independently owned entities.)

Satterwhite, who is a retired pilot, said he searched for almost a year before finding the perfect site around the area. He said he kept coming back to Sherwood because of the family-oriented focus of the community.

“We love Sherwood,” said Satterwhite. “We love the people here.”

The 3,200-square-foot restaurant, which included almost a complete interior teardown and remodeling of the former Godfather’s, has seating for 99 people. In addition to family-style seating, there is a long community table near the bar.

While not as quirky in its decorating as some of the other Pizza Schmizzas, Satterwhite has added a few personalized touches including the installation of a circa-1950s wooden airplane propeller next to the bar, mural-sized photo of his father skiing at Mount McKinley and the door of a 1939 International pickup (complete with the original patina) with the Schmizza Public House logo painted on it.


GAZETTE PHOTO: RAY PITZ - Brittaney Mumby, general manager of Schmizza Public House, and owner Mark Satterwhite are excited about the opening of their new restaurant, only the third of its kind in the state, and the second best performing of 28 Pizza Schmizzas.

GAZETTE PHOTO: RAY PITZ - Brittaney Mumby, general manager of Schmizza Public House, and owner Mark Satterwhite are excited about the opening of their new restaurant, only the third of its kind in the state, and the second best performing of 28 Pizza Schmizzas.

As far as the most requested fare, pizza (not surprisingly) is the top item, specifically the Genoa, said Satterwhite.

“It’s our meat-style combination pizza,” he said of the pie that includes Genoa salami, pepperoni, crumbled Italian sausage, mushrooms and black olives.

The bar offers 30 different types of beers on tap.

In addition to its traditional pizza selections, Schmizza Public House has an expanded menu which includes a different variety of burgers, according to Brittaney Mumby, general manager. One of the most popular is the Public House Burger (a grass-feed Angus beef burger topped with onion rings).

But it’s the restaurant’s twist on an unlikely vegetable that has proven to be extremely popular.

“We’re famous for our Brussels sprouts,” Mumby said of Schmizza’s special take on the small green cabbages, which they halve before tossing them in a special lemon caper basil butter sauce and adding bruschetta and freshly shaved parmesan.

She said both the sprouts and burgers are only available at the public houses.

And for those who want something a little different, Schmizza Public House has a unique topping – alligator sausage, a somewhat spicy little number, which can be added to a pizza and will soon be an option with the Cajunator, a Cajun dish containing penne pasta.

Schmizza Public House is open 11 a.m. to 10 p.m. daily. Plans are to expand hours in the spring and add outside patio seating as well.

Call 503-925-8093 or by visit them on Facebook.



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