When the Hall family decided to buy a food truck in 2013, it was their first jump into the restaurant business. Their inspiration? A family tradition of Saturday-night pizza dinners made by Lorne and Lori Hall for their daughters Molly and Elise – culinary-trained Lori made the pizza dough and Lorne assembled the toppings and baked the pie.
After four years successfully serving wood-fired pizza to loyal customers, it was only natural to open The Hall’s Pizza Kitchen in Oklahoma City. Nine years later at the restaurant’s Midtown location, the ‘Saturday Night Pizza,’ with pepperoni, sausage, fresh basil, whole-milk mozzarella, Parmigiano Reggiano and “Hall’s sauce,” remains the most popular item on the menu.
The four owners aim to reenact their food-and-family Saturday nights for customers every day of the week.
“Our mission is to create memorable experiences for every guest, and we take that seriously,” says co-owner Molly Grenier. “We believe that we’re welcoming you into our space, and our team is very friendly and engaging. The food can be delicious, but if you don’t feel welcomed and taken care of, it doesn’t really matter. We can’t complete the mission without our team.”
The menu features 14-inch pizzas that can also be ordered as a half-and-half pie or by the slice. Customer favorites are combined with seasonal menu changes in March, July and October. Year-round New Pizza Mondays are a tryout for potential menu additions, such as surprising ‘Samwise’ pizza.
“It’s going to sound crazy, but it’s delicious,” Grenier says. “It’s got cream cheese, roasted potatoes, caramelized onion, bacon and balsamic reduction – maybe not something you’ve had before. Our goal is that everything you eat is craveable, meaning it’s so good you want it again.”
Sides, salads and beverages are equally customer-focused and starter Quinn’s Burrata (burrata drizzled with truffle honey, plated with prosciutto, Calabrese olive oil and wood-fired flatbread) is a perennial favorite.
“Quinn’s burrata is one of our first items we created for the restaurant,” says Grenier. “Those aren’t going anywhere. But we want to always make sure that we’re staying fresh for the current audience.”
She says management responded to diner requests for tasty non-alcoholic drinks that resulted in house-made orange lemonade and cherry limeade. For others, craft cocktails were added to beer and wine selections.
“All designed around that foundational pizza,” she says. With their bakery’s display case at the entrance, customers save room for cookies and other freshly baked goods made onsite daily.
“We’re always creating new products, new events, new ways to engage with us and staying focused on what we do and what we think people like,” says Grenier. Inside the 200-seat venue, guests can see the large wood-fire pizza oven tended by staff from early morning to close. The restaurant hosts gatherings for up to 120 people and curbside service has been a staple since 2020.
The second floor is the place to be for private parties, trivia nights and watching Oklahoma City Thunder games. Rooftop outdoor seating is enhanced with seasonal misters, heat lamps and an amazing view of the metro.
When describing the restaurant’s layout of three ground-level dining rooms, Grenier mentions that the upstairs area is called the Family Room. “Every place should have a family room, right?” she asks.
Featured photo: Wood-fired pizzas, seasonal ingredients and a family-first philosophy define the welcoming atmosphere at The Hall’s Pizza Kitchen. Photos courtesy The Hall’s Pizza Kitchen
