Owning a pizza parlor is new for Keith Wazzi.
\nUntil May of last year, he just built them. Now he and his family co-own and operate PB Post at 1344 Garnet Ave. between Gresham and Fanuel streets.
\n“I\u2019m a general contractor and I\u2019ve probably built six or more pizzerias in the past few years,” said Wazzi. “Every time I\u2019d build one I\u2019d think, \u2018Why not me?\u2019”
\nIn his newfound quest to own his own place, Wazzi noted, “It was time for me to do this. I had my eye on PB for a long time.”
\nWazzi, his wife and his two boys had been discussing owning an Italian restaurant “for years.” But he said the difficulty of getting a beer and wine license in PB helped them narrow their focus.
\nThough pizza is its staple, PB Post\u2019s menu offers much more.
\n“Besides pizza we have pastas, salads and sandwiches for lunch and dinner,” said Wazzi. “We actually sell more pasta than pizza.”\u00a0
\nThe building PB Post is in, formerly a bike shop, had been vacant for four years.
\n“It was a mess,” said Wazzi, which made it tailor made for his contracting talents.
\n“It was old, beat up and falling apart,” he said. “I rehabbed it, did everything here myself, me and my boys.”
\nOf his New York-style, thin-crust pies, Wazzi said, “Our pizzas are gourmet. It isn\u2019t just pepperoni.”
\nPB Post\u2019s menu proves Wazzi isn\u2019t lying. Available pizza toppings include all the usual suspects along with jalapeno, feta cheese, fresh basil, dried oregano, garlic, artichoke hears and Canadian bacon. There are even Philly steak and barbecue chicken options on the pizza menu along with veggie, Hawaiian, white (olive oil, spinach, mozzarella and ricotta cheese) and margherita (tomatoes, fresh basil, extra virgin olive oil) choices.
\nMeal-sized salads include garden, chef salad, greek, antipasto and Caesar.
\nPastas feature spaghetti and cheese, meat and cheese ravioli, meat lasagna and chicken fettuccine Alfredo with chicken breast, fettuccine, mushrooms and Alfredo sauce. Chicken wings and gyros round out the menu along with half-pound burgers.
\n“It\u2019s a whole meal,” said Wazzi of his burgers.
\nPB Post has a large-screen TV on the wall and a Netflix subscription for guests.
\nAbout his future plans, Wazzi commented: “We might expand and do some seating outside, put some tables there and lights and make it romantic. We\u2019re also thinking about having birthday parties for kids.”
\nOf his clientele, Wazzi said it\u2019s mostly local and mostly families, since he\u2019s not open late at night. \u00a0
\n“We have good customers, and the kids enjoy coming here \u2013 it\u2019s a nice place,” Wazzi said. PB Post
\n1344 Garnet Ave.
\nHours: 11 a.m. to 9 p.m. daily
\n858-247-5353
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Owning a pizza parlor is new for Keith Wazzi. Until May of last year, he just built them. Now he and his family co-own and operate PB Post at 1344 Garnet Ave. between Gresham and Fanuel streets. “I\u2019m a general contractor and I\u2019ve probably built six or more pizzerias in the past few years,” said […]<\/p>","protected":false},"author":726,"featured_media":267303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11559","_seopress_titles_title":"PB Post serves up gourmet pizza, pastas and salads","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11559,11551],"tags":[],"class_list":["post-267302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beach-bay-press","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/267302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=267302"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/267302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/267303"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=267302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=267302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=267302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}