So……. we just got done writing a piece for the June 2012 edition of Town & Gown magazine about our fearless leader Andy Z and a brief history/look at Hi-Way Pizza… check it out!
A State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering over 29 varieties of hand-spun pizzas with an endless combination of toppings, Hi-Way’s got a pizza for everyone. Their vodka flaky crust and red stuffed pizzas are simply must haves!
Founder and CEO Andy Zangrilli’s story is truly an American tale. Andy’s first years in the kitchen began at the age of 13 in a pizza shop in Altoona, Pennsylvania. A manager by 19 and then moving to State College after turning 22, he persuaded his employer to form a partnership opening Hi-Way Pizza “Cut-Pie Shop” in 1963. By 1970, Andy dissolved the partnership becoming a whole owner and incorporating as Dante’s Restaurants in 1971. Still at it today after nearly 50 years, and with no sign of slowing down, Andy’s success has always been achieved through his culinary talent, unique vision, dedication to family, employees, and old-school work ethic.
Let’s go back to 1963 where we find Andy opening Hi-Way Pizza “Cut-Pie Shop,” in what is now Z Bar at The Deli Restaurant. With its fast growing success Andy was poised to grow the Hi-Way brand throughout the region. The 1970’s brought several more locations in State College and one in Camp Hill, PA. Their current location in Village Square Mall on North Atherton street opened in 1971. Hi-Way Pizza’s influence can be found in so many of Dante’s Restaurant’s locations over the years including the many Gullifty’s Restaurants across the state.
Did you know that bar bleu and Inferno Brick Oven & Bar used to be Hi-Way Pizzas? Yep, opening in 1976 Hi-Way Pizza “College” opened it’s doors and in 2009 was renovated to reopen as Inferno Brick Oven & Bar, still serving artisan pizzas based on Hi-Way know-how. In fact, Inferno’s pizza dough and sauce is made fresh at Hi-Way every morning!
Hi-Way uses only the freshest local and authentic imported ingredients to make their unique pizzas, pastas and desserts. A day at Hi-Way starts at 3am preheating the ovens and mixing the ingredients to make their signature doughs, sauces, dressings, breads and desserts… all from scratch! Still, after 49 years, Andy Z is still the only one to know and prepare his “secret spice blend” for their signature Hi-Way Pizza sauce.
Did you know that Hi-Way delivers? Fresh meals made from scratch are just a few moments away. To view a menu and place an order simply log on to HiWayPizza.com or dial 814-237-0375. Better yet, grab the family and head over to Hi Way’s current location in the Village Square Mall at 1688 North Atherton Street. Hi-Way Pizza… “Always From Scratch, cuz Andy said so!”
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