Hours are 11 a.m. to 10 p.m. Tuesday to Thursday, 11 a.m. to 11 p.m. Friday and Saturday and 11 a.m. to 9 p.m. Sunday.
>> Old Scratch Pizza scores national shout-out as 'Destination' restaurant
Restaurant co-founder Eric Soller, who also operates the original Old Scratch just south of downtown Dayton near Miami Valley Hospital, took us on a quick tour of the new restaurant last week. Although it has some similarities in appearance, and the same menu, as the original, there are a few distinguishing features and characteristics to the restaurant that its owners are calling Old Scratch Centerville.
• The new restaurant has a separate entrance in the rear of the building, with two dedicated parking spots right outside that entrance, for pickup of carryout and online orders.
• The seating capacity in the restaurant’s spacious dining room is 230 — roughly equivalent to the total seating at the Dayton location. But the Dayton restaurant’s seating is split into three separate areas: the dining room, a patio and a private-events room, making the new restaurant appear bigger. Old Scratch Pizza Centerville does not have a patio, and there are no immediate plans to add one, Soller said.
• The new location has three wood-burning ovens to accommodate cooking Old Scratch’s signature Neopolitan-style pizzas, one more than the Dayton restaurant has.
Credit: Mark Fisher
Credit: Mark Fisher
Old Scratch Centerville has opened with about 60 employees.
“We won’t be doing online ordering for the first few weeks here, until we get rolling,” Soller said.
>> Daytonian of the Week: Eric Soller scratched an itch that Dayton pizza lovers didn't even know they had — and he's about to do it again
In addition to its Naples-style pizzas cooked in the wood-fired ovens, Old Scratch serves salads and specialty items. It features 20 taps devoted to craft beer, and four taps reserved for wine, and also offers cocktails. The atmosphere is casual.
>> RELATED: Our first look at Old Scratch Pizza
Soller and his wife Stephanie met while both were attending and later graduating from the New England Culinary Institute. Eric Soller served as operations manager for Dayton-based Solganik Food Group for six years until 2006, and managed hotel and catering kitchens in Oregon, Michigan and Colorado. Before launching Old Scratch Pizza, he was employed by Troy-based Hobart Corp., which produces a variety of commercial kitchen appliances and equipment.
>> RELATED: Old Scratch Pizza offers ‘Cones for a Cause’
About the Author
