A pizzeria with a Southern twist has opened in Shockoe Bottom as a local restaurateur doubles down on the neighborhood.
Married couple and business partners Ashley Ramsey and Micah Crump last week opened Mommiana’s Dough at 1717 E. Franklin St.
Ramsey also owns the nearby Frozay at 14 N. 18th St. Frozay was previously known as Minibar Richmond but had to change its name recently due to a trademark dispute.
Mommiana’s took over the former Lickinghole Creek Craft Brewery taproom, which closed in the spring. Ramsey had first considered snatching up the storefront at that time, but the deal went dormant for a while.
“We didn’t want to go forward because of everything that was happening (with the pandemic),” Ramsey said. “But we worked it out with the landlord. We’ve always wanted a pizzeria.”
With pies topped with shrimp and grits and jerk chicken, Ramsey said Mommiana’s Dough is looking to add a Southern influence to pizza.
“I’m from New York and it’s one of my favorite foods, and my husband (Crump) is from Richmond,” Ramsey said, noting that Crump is the pizzeria’s executive chef. “We’re just taking the two and marrying them.”
Its flatbread pizzas range from $10 to $16 per pie. Mommiana’s Dough also offers wings and a full cocktail menu.
The pizzeria opened on Black Friday after Ramsey teased the concept with a series of pop-ups.
Mommiana’s is the latest entrant in what has been a busy year for locally-owned pizzerias.