Pizzeria hopes broasted chicken strategy will fly

After years of bravery on the pizza battlefield, two Rochester restaurant veterans are turning chicken.

Maybe turning to chicken is more accurate. Broasted chicken, that is.

It is a classic strategy, says Tom Boxrud, who opened BB's Pizzeriain northeast Rochester with Jason Brehmerin 2007. They had both worked at the original Mr. Pizzafor about 35 years, before stepping out on their own.

They are always on the look out on ways to tweak their menu. Trips to the cabin have provided many such inspirations over the years. This time they are ready to wing it to launch something new.

"In Wisconsin, every bar that has pizza has broasted chicken, too," Boxrud says.


While BB's has carved out its own niche among the Med City purveyors of pizza pies, with its distinctive crusts and special creations like its chip-laden taco pizza, the duo is always looking for a new angle to set their place apart from the competition.

In 2010, they added outdoor seating for about 30 to 40 at the restaurant at 3455 E. Circle Drive N.E.

Now they are firing up a new broaster to serve up their own version of the classic chicken recipe.

"We have always thought about it, since we opened," says Boxrud.

And last week, they put that thought into action when they added a quarter or half broasted chicken to the restaurant's menu for customers to eat at BB's or to take home.

Whether this addition flies or not, you can't say they are chicken about trying something new.

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