BoomBozz Craft Pizza and Taphouse decided to open a little early in Spring Hill.
The restaurant, located at 2044 Crossings Circle across from Hampton Inn, opened Friday night for a soft opening at 4 p.m., and will be open from 4 p.m. to midnight Saturday and 4 p.m. to 11 p.m. Sunday.
The soft opening is in anticipation of their grand opening, set for Monday.
“We are very excited to be opening our first Tennessee BoomBozz location in the amazing city of Spring Hill,” co-owner Derrick Derringer said. “We are dedicating our first week to this great community with events for The Arc Williamson County, Step-Up Spring Hill,The Well Outreach, and Tennessee Children’s Home. We will also be highlighting some great breweries with Mill Creek Brewing Co, The Black Abbey Brewing Company, and Tennessee Brew Works during our opening week activities. We can’t wait to see you at BoomBozz.”
The restaurant delayed its originally-scheduled grand opening from January 22nd to the 29th last week. Before the Friday soft-open, they did test runs and celebrated the opening with two family and friends nights.
The award-winning Louisville-based small-chain has an Italian-and-more menu, serving up salads, tons of different craft pizzas, pasta, calzones and sandwiches, along with a variety of appetizers ranging from wings to bruschetta.
BoomBozz will also serve brunch, and feature dishes like stuffed waffles and breakfast pizzas.
Their have plenty of choices behind the bar, too, with 24 taps and a wider selection of bottled beers.
BoomBozz has four locations in Louisville, one in Indianapolis, and one coming to East Nashville. Established in 1998, BoomBozz won “Best Gourmet Pizza” at the American Pizza Championship and a three International Pizza Expo awards.
They have been featured in several major magazine and newspapers, like Food Network Magazine, BusinessWeek, Fast Casual Magazine and more. They’ve also won a handful of awards and when Food Network Magazine set out to find the 50 best pizzas in all 50 states in 2011, they named BoomBozz the best pizza in Kentucky. The editors were won over by the Pollotate pie – a mash-up of the Italian words for chicken and potato – whose crust is brushed with rosemary-garlic olive oil, then topped with chicken breast, red onions, roasted potatoes and lots of asiago and mozzarella cheese.
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