Revolve Pizza

[DowntownMan]

[category=]Restaurants[/category]

[category=]Current[/category]

[toc]no[/toc]

Address: 5500 W. Memorial Phone: Hours: Development: MacArthur Crossing Status: open Links: Official Website Facebook Page

Information & Latest News

12/23/13: $185,000 permit for restaurant build-out
8/30/13: $1.1 million permit for building shell
Gallery

[Pete]

^

You are right! Just east of Earl's and to the west is the place I mentioned above.

Revolve brings customizable, counter-side ordering to pizza. We offer only the freshest ingredients, and our custom, Italian-built revolving brick ovens will fire your pizza design to perfection every time. At Revolve, we invite you to create your pizza from crust-to-completion in front of our open kitchen. In early 2014, come put your spin on it.

This is a concept (order at the counter, unlimited toppings) that has become very popular here in California; couple different mini-chains are doing this; it's like Subway for pizza.


But there will also be some lease space in that same building:

[OKCisOK4me]

What's different about this place as compared to Papa Murpheys? It seems like the same concept to me based off of reading the information on their website.

[flintysooner]

What do you all think about the viability of these new pizza concept places?
There's Top That out of Tulsa that has one store in Edmond at Spring Creek Village. Top That claims to be first.

Then there's Pie Five that's looking in OKC area. Several stores in the Dallas area.

Probably others. But you select your crust and then your toppings and pay and 5 minutes later you have your customized, personal pizza. I think they taste great and the speed is fine.

I was wondering about viability since so many people really like pepperoni as their main topping. Just wonder if there really is that great a demand for personal and customization.

[Pete]

Pielogoy is the big chain out here and people love them. They just opened a location near me and it's always so busy I've never bothered to go in.

$7.50 for a pizza made quickly and with as many toppings as you want.

I'm sure it's like anything else... If it's done well, it's great. But the concept alone isn't enough.

Pieology | The Food

[catch22]

If only we could get Pizza Port out here.

Little too far away I think.

[flintysooner]

Pizza Port

Looks like a conventional pizza place though. Right?

[warreng88]

What's different about this place as compared to Papa Murpheys? It seems like the same concept to me based off of reading the information on their website.

Don't they cook it for you? That was my understanding of the difference.

[Tavia]

Does Revolve have a connection to Sonic Corporation?

[Pete]

Says they hope to be open early in the summer:

Revolve to spin pizza on the quick in northwest Oklahoma City | News OK

[SSEiYah]

Tried to go tonight, they are not open to the public yet but expect to open either next week or the week after, no firm opening date.

Here is what the menu looks like right now:

[Pete]

^

Thanks for sharing that.

It's a cool concept that will do very well, as long as the food is decent.

[Mel]

Vodka sauce? Anyone ever have that?

[ljbab728]

Is there only one size of pizza?

[SSEiYah]

It's a cool concept that will do very well, as long as the food is decent.

The pricing is higher for folks that want a lot of toppings ($12+) vs the competing concepts which offer unlimited toppings for $7-$8 or so. Hideaway is just on the other side of the block and I believe it does offer a better value if your family can agree on a large pizza. I see 3 of us splitting a large pizza at hideaway for $20 or so or going here and having 3 10" pizzas for $11-$13 each. Italia Express on a mile south will do a large slice, unlimited toppings, made to order for $2.25 each. I think $7-$8 (whatever toppings you want) is where it needs to be for success.

[OKCSteel]

Apparently they are now open. Will have to give them a try.

[Joe Kimball]

I met a friend for lunch there yesterday afternoon; a sort of spontaneous after-church thing where I texted him and he said "meet-me-over-here". I helped him with his Okie on a gluten-free crust, after who I expect was a manager or possibly even the owner graciously comped me a soda when I asked if there was a separate, much shorter line open for just a drink.

I've never done a gluten-free crust before, so this was a new experience for me. They did all they could to it to make it taste good, and it showed, with it being a soft thin crust. They had blue and red to work with, and they made a great piece of art that wouldn't last an hour at JRB on a First Friday. The sauce was indeed sweet and smoky, the chicken well-deserved. The cheese beveled the sharp edges of the entirety of the thing.

The Coca-Cola provided drinks are dispensed from the new automated touch-screen model of fountain.

My only issue, which is easily fixable albeit at the expense of decor -- the volume. Conversation is best spoken in a raised voice, and it reminded me of the cavernous acoustics of Louie's on the Lake, itself otherwise fine.

[Pete]

First reports all sound very positive.

[Dustin]

Looking at that first photo, they need to invest in some blinds..

[Pete]

Nice write-up by Dave Cathey.

Interesting to note the ownership group started with some Sonic and Qdoba franchises then developed this idea and menu on their own. Pretty cool how everything is fresh and made from scratch, including the pasta.

They also plan to open more locations.

Pizza Revolution: Locals put their spin on the traditional pizza joint | News OK

[bchris02]

I haven't been yet but have heard nothing but good things about it.

Would something like this be good for the core or is it already saturated with pizza joints?

[soonerguru]

We went last night. The crust and sauce were pretty average. The concept is pretty cool but the pizza is nothing to write home enough, and pretty pricey for the quality. Upper Crust is better. On a positive note, the salads were excellent.

As pizza fiends, we agreed it was pretty good but not worth the long trek to far NW OKC.

Looking forward to Pizzeria Gusto.

[soonerguru]

I haven't been yet but have heard nothing but good things about it.

Would something like this be good for the core or is it already saturated with pizza joints?

Something like this -- with better pizza -- would be good for the core. But it really isn't all that good. Hopefully Pizzeria Gusto, which will be in the core, will be excellent. I have high hopes for that place.

[Pete]

Revolve's pastas look really interesting and not surprised their salads are good.

Pizza is complicated and hard to get right, with tons of variables and different customer tastes and preferences. Think about how few times a new pizza place opens that people universally love. It's pretty darn rare.

[Filthy]

This has been one of my regular spots, as its right by my house. The ingredients are top notch, the food is excellent. I love the pizza, but they are really known for their pasta dishes.

For those that posted above, that they didn't like the pizza/sauces that much??? I would question, what it is that you purchased. I don't know anywhere else in the metro area that serves a Vodka or Spicy Bourbon sauce. If you are not trying these...you are missing the "entire point" of this restaurant. If you're looking for a pepperoni pizza...maybe you should try Little Caesars. But, if you are looking for something special and unique...grab a pie, and a beer here. No disappointments.