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Pizzapalooza co-owners Sara Jasinski and Jason Petrelli show off their t-shirts with the slogan "Another one bites the crust" in their newly opened pizzeria and micropub in Wilmington. (Kayla Rice/Reformer)

WILMINGTON -- Jason Petrelli and Sara Jasinski are having fun with their new business venture.

And their creative slogans are proof.

"The Pie's the Limit," says the menu.

"Another one bites the crust," says the T-shirt that employees wear while sharing laughs next to the oven.

Jasinski told the Reformer that what makes Pizzapalozza different than other places is the unique and specialty pizzas it has to offer.

"It's more gourmet," she said. "We have a lot of choices for our sauces, lots of different cheeses and we try to use a lot of Vermont products."

Before 19 South Main Street in Wilmington was home to Pizzapalooza, it was Apres Vous, and Giuseppe's before that. Both had been places where pizzas had been offered.

As a patron of Apres Vous, Petrelli became interested when it went on the market. He showed Jasinski around the building. They thought it would be a good place to open back up with a similar atmosphere.

The previous owners regularly booked musicians and bands, which Petrelli and Jasinski plan to continue.

"We wanted to combine what they were really doing well with and what Giuseppe's was doing really well with and that's what Pizzapalooza came to be," said Jasinski.

Jean Chaine and his band the Fiction Giants played the first gig there last weekend. Local musicians Colby Dix and Peter Miles are also on the upcoming schedule. The Dan Walker Band will play on Jan. 25.

For now, Pizzapalooza is open on Thursday, Friday, Saturday and Sunday. From Thursday until Saturday, it is open from noon to midnight.

"We're on the fence for hours on Sunday," said Petrelli.

As a brunch special, "make your own Bloody Mary's" was an idea that he and Jasinski have discussed. They are waiting until they have a complete liquor license before moving forward on those plans.

One of the popular "Pizzabilities" has been the "She Likes Kielbasa" option, which contains Jasinski's family's famous Kielbasa, kraut, Pub mustard, Vermont horseradish cheddar and mozzarella.

Her family, the Czapiga's, have made their own Kielbasa for generations. In Meriden, Conn., Jasinski's great-great grandfather Valentine had opened the first Czapiga's Deli, which is still there today.

Since becoming situated in the beginning of the month, neighboring restaurant owners have welcomed the new owners.

"Everyone's been great. Everyone's been helping us out with the purveyors and showing us the ropes for the beers," said Petrelli.

The other half of the pizzeria is the micropub. There are 12 taps featuring high-end microbrews, which currently include beer made in Vermont such as Trout River Rainbow Red, Foley Brothers Brown Ale, Lost Nation Saison and Trapp Vienna Lager.

Mark Tambascio is in charge of ordering beer. He had given Pizzapalooza permission to use his family's recipe for the crust and sauce. He has owned My Place Pizza and Restaurant in Newtown, Conn., for over 20 years and is a national beer judge.

"All the taps are up, rotating and never the same. We're trying to keep half of them local Vermont craft beers," said Tambascio. "When one kicks, we'll replace it with something different."

He also proctors beer exams for others looking to obtain their beer judge certifications. There's only about 3,000 of these judges in the country.

According to Tambascio, microbrews had been the biggest industry in the U.S. last year, with a 13 percent growth for the brewing and brew pub industry.

Children who visit Pizzapalooza are enjoying soda with gross names such as Fungal Fruit, Dog Drool, Monster Mucus, Swamp Juice and Zombie Brain Juice. It has been yet another way to make the dining experience more fun.

Both owners are no strangers to operating businesses. Petrelli owns J.P. Design Construction Company and Jasinski owned a gymnastics gym for children. The businesses are based out of Newtown but Petrelli had been visiting the Deerfield Valley for approximately eight years after being hired for developing units at Chimney Hill.

"Both of us have an entrepreneurial spirit and a love for pizza and good beer," said Jasinski. "Mark (Tambascio) has definitely been an inspiration."

She said they haven't advertised much but many locals have stopped in.

"Skiers are starting to trickle in now as word gets around," she added.

With its popularity rising, the owners have thought about expanding. They mentioned adding a kayak business in the summer so people could rent the equipment to be utilized in the lake just around the corner.

Chris Mays can be reached at 802-254-2311, ext. 273, or Follow Chris on Twitter @CMaysReformer.