A slice above the rest
Richard Goss said he and his wife used to fantasize about eating at a "real restaurant" with quality food in Franklin. So, he decided to make it happen. Richard’s Kitchen boasts two separate sections – a more formal side with a high-class dining atmosphere and a pizza parlor that is more casual. A full bar and joint kitchen split the two sides. The pizza side just opened in August, replacing a flower shop that had originally been there. With the strip of pizza places up and down U.S. 31, Goss said he has met skepticism about joining that montage. "[We are trying] fresh alternatives to knock those guys down," he said. One of those alternatives is a large brick oven, which began construction shortly before last year’s flood, which interrupted its progress. Though the waters delayed the oven’s competition, Goss managed to make the best of a tough setback by using some of the scrap materials from the flood damage to create the oven. All of the pizzas are 10 inches in diameter. They cook on the bricks of the oven, which reach temperatures of 700 degrees. The oven now sits within view of patrons who can watch as their pizzas are made. Goss is also experimenting with unique pizzas and toppings while still offering the familiar favorites. He said they began with cheese, margherita and pepperoni pizzas while they were getting familiar with using the brick oven. Now, they also offer two kinds of sausage pizzas and Greek and Di Verdure pizzas, which contain a variety of vegetables. As the business continues to grow, Goss plans to add more toppings and make it possible for customers to "build their own pizzas." They also have a suggestions box where guests can tell him what new foods they want to see on the menu. Goss said he hopes the pizza and accompanying bar will attract college students. He said he and his staff are also considering some kind of discount for Franklin College students. "The best way to advertise is word of mouth. We have a lot of confidence in our product, so we’re just letting everything happen in it’s own time," Goss said. He said he has received a lot of positive feedback from customers; some have even told him his pizza is the best they’ve ever tasted. Anne Green has worked with Richard’s since the beginning. She said she enjoys the interaction she gets to have with the patrons instead of being cooped up in a back kitchen. "I love the concept of it, the open kitchen [and] seeing the guests," Green said. An outdoor eating and entertainment area is also in development. Goss said eventually he hopes to have local musicians perform at the restaurant. "I’m really psyched about it," Goss said. For students who tire of dining hall food and wish to try their hand at quality cuisine, Richard’s offers monthly cooking classes, usually every third Sunday. The classes are two and a half hours long and cost $55. The next class is Oct. 18, and the focus is "holiday heirlooms, cookies and more." Green said Richard’s is great because of its unique qualities and family atmosphere. "It’s the only restaurant of its kind," she said.
