Jay Langfelder brings his prized pizza to Big Bon on October 6th. Mr. Langfelder has joined the Big Bon family to pursue his passion for pizza that is driven by a love for local, seasonal and high quality ingredients and a desire to make community based pizza. Ultimately Jay’s love for pizza led him to open one of the first wood fired pizza food trucks in the country and nationally acclaimed restaurant Jay’s Artisan Pizzeria. Jay’s Artisan Pizzeria was named on the Daily Meals 101 best pizzas in America list 3 times, as well as, the prestigious 50 Top pizza list out of Italy in 2021, being named the 28th best pizzeria in the United States. Stop by and welcome Jay to the neighborhood and pick up a pie that other cities brag about but now calls Savannah home.
Tell us about your collaboration with Big Bon?
Kay and I quickly realized we shared so many of the same values when is comes to running a business and decided to partner up on this new pizza project. We will be serving some new styles of pizza at the Bodega Wednesday thru Saturday from 4:30-8:30pm. The core of the menu is made up by what we are calling old school NY style pizzas and grandma style slices made in a seasoned half sheet pan.
What sets your pizza apart?
Dedication to technique, attention to detail and a focus on sourcing great local ingredients is what sets us apart. We also wanted to create a pizza that was affordable for families yet supported local farms and you could feel good about eating a product that was sourced with quality in mind. This is real food, not the pizza most Americans have became accustomed to.
What is your favorite pizza and why?
I really loved the pizza in Napoli. I realize Neapolitan pizza isn’t for everyone but I really loved being there and eating pizza. It’s not just food there it’s a way of life. There’s a pizzeria on every corner some of which have been around hundreds of years. Many of the places get fresh cheese and produce in daily and sell pizza till it’s gone. The ingredients are so local and so fresh yet a pizza might only be $3 or $4 euro. It’s quick, casual and amazing.
Will you be able to accommodate allergies, ie, gluten and/or dairy?
Of course! We will roll out GF options a few weeks after opening and will have vegan options right out of the gate.
Do you have an official start date when people can start lining up?
October 6th is our first day. You can find us 4 days a week Wednesday thru Saturday 4:30-8:30pm
What do you love about Savannah?
I have loved Savannah since the first time I visited in 2017. It’s the most beautiful city I have ever visited. I love the people, the walkability, the salt marshes, ocean, food, weather, you name it.
What makes you feel most accomplished?
At this point in my career it’s really just creating a product that’s for the community by the community. At my previous restaurant I loved looking in the dining room and seeing 3 or 4 of our purveyors/farmers eating, as well as, the people from the neighborhood. It really brings everything full circle.
If you only had one night to spend in Savannah…what would you do?
Start the day off with a bagel at Big Bon, walk through Forsyth park before grabbing a drink at Pinkie Masters, spend the day at Tybee before heading back for one of my favorite places to eat dinner Fat Radish or Common Thread.