Ep. 85 - From Fine Dining to Fire Ovens: Miles James Unfiltered

A great neighborhood spot doesn’t become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that’s begging for a bourbon pairing.Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can’t. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.We also talk community and location strategy, why MJ’s exit-off-the-interstate convenience, ample parking, and Springdale’s rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand’s warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one’s for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.