Our host Allen Woody sits down with Oven & Tap Executive Chef Luke Wetzel and Operator Mollie Mullis to talk about how the restaurant got its start and what to expect when you arrive.
From learning about Luke’s studies under the pioneer of the farm-to-table movement, to learning about the multifaceted operations Mollie runs throughout the Bentonville restaurant, this episode promises to delight you with intriguing insights about the world of pizza, filling your senses with its irresistible vibes and leaving you with a delectable craving!