Owner and developer Jaime Rhoda said he hopes to start work after Christmas and have the restaurant open by early June. The plan filed with the city of Ammon building department calls for a 1,250-square foot dining area and a 553-square foot kitchen.
Rizo’s will feature fire-baked pizza and specialty salads. “It’s thin-crust pizza made on demand, coming in two sizes. It’s made very fast, only three or four minutes,” he said.
He described the design concept for the restaurant as fast casual and patterned after Chipotle.
“Overall it’s a really neat concept,” he said. “The price points are really good, and with two different sizes, the kids get what they want and the parents get what they want, too.”
