Thompson Restaurants Bringing Wiseguy Pizza to Fort Lauderdale

Wiseguy is planning a Q1 2024 opening in Fort Lauderdale
Photo: Official

With locations in Washington, D.C., Virginia, and Maryland, artisanal pizza chain Wiseguy Pizza is preparing to open its first South Florida location at 401 E Las Olas Blvd. The Wiseguy website only specifies 2024 for the location’s projected opening, but recent coverage by the South Florida Sun-Sentinel calls for an opening in Q1 of next year.

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“Like any artistic endeavor, it starts with having vision,” says the website’s About page. “Anyone can make a dough and slather it in sauce and cheese. We like to think we have a point of view about what makes a slice not just good, but d**n good.” (Asterisks added.)

Wiseguy’s pizza menu is built around proteins, opening with Meat choices like Supreme and Il Capo (Tomato Sauce, Pepperoni, Sausage, Ham, Bacon, Mozzarella). Under Chicken we find adventurous varieties like Nashville Hot Chicken, Chicken Paneer, and Korean Chicken. Meanwhile, non-carnivores can enjoy Vegetarian varieties like Margherita and Mushroom Truffle (Mushroom, Goat Cheese, Mozzarella, Parmigiano, Basil, Truffle Oil) and Vegan Supreme.

Wiseguys Pizza is part of the Thompson Restaurants family of brands. Opening in the Las Olas Boulevard location, it will join the downtown Ford Lauderdale business district’s growing restaurant scene.

What Now reached out on Friday to Thompson Restaurants Vice President of Business Development Rodney Ruffin. Ruffin was not immediately available for comment.

You can keep up with Wiseguys Pizza by following @wiseguypizza on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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