In the case of Brixx Wood Fired Pizza, the “light bulb” went on while Operating Partner Eric Horsley was skiing in Aspen. Heading back to Charlotte, Eric shared his idea with Managing Partners Jeff Van Dyke and Barbara Bodford-Morgan. Together they conceived of a restaurant that that applied fine dining techniques and quality to casual, everyday food. Love of great pizza with a good beer is universal. So the goal was to keep it simple and fun, but add a unique style.But, how do you stand apart from the competition, big and small? Simple. Just add fire.Our brick ovens enhance the natural flavors of our quality ingredients, giving our pizza that amazing, wood-fired taste. We also bake focaccia bread each day for our delectable sandwiches, and where possible, we use locally grown greens in our fresh salads. And, we embrace how inventive you can be with pizza, appealing to a wide range of palates and dietary needs. We offer vegan and vegetarian options, whole wheat crust and gluten-free menu items. We think everyone should be able to enjoy a slice of pizza when they want to.Finally, by offering local and national craft beers and microbrews and a great wine selection, Brixx gives you a fresh alternative to “pizza and beer.”The first Brixx Wood Fired Pizza opened in 1998 in the historic Dilworth neighborhood. And, we’ve never turned back. We have 21 locations in the Southeast, and franchise opportunities for more.