Jim Haralambidis and Julia Angelos, co-partners at Rize Pizza, put as much effort into making sure each customer enjoys an elevated experience as they do orchestrating a delectable menu.
The duo use a non-bromated (chemical-free) flour, making their rectangular crust thick yet airy, with a sprinkling of sesame seeds to provide crunch. That method has been successful at the new West Chester location and the two-year-old Broomall outpost. Fresh, local toppings rotate weekly, and Rize makes its mozzarella on site.
The standout Monte Carlo layers portabello mushrooms, rosemary ham, caramelized onions, mozzarella, fontina and a splash of truffle oil, while the Southern Belle is a twist on the classic chicken and waffles, with fried chicken, fire-roasted peppers, bacon, mozzarella and a drizzle of maple syrup. Neapolitan pies are available, too. Gluten-free salads, a host of sandwiches and creative pasta dishes make Rize a definitive BYOB contender with table service for dinner.
The 2,000-square-foot restaurant seats 50 in a hip, industrial-chic space, complete with Edison lighting, a communal table and an eye-catching chalk mural, making it a step above run-of-the-mill pizza joints.
124 E. Market St., West Chester, (484) 473-8924, rizepizza.com.
