A great neighborhood spot doesn’t become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that’s begging for a bourbon pairing.

Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can’t. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.

We also talk community and location strategy, why MJ’s exit-off-the-interstate convenience, ample parking, and Springdale’s rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand’s warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one’s for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.

More About this Episode

Why MJ Pizzeria Is More Than Just Pizza: The Culinary Vision Behind Miles James’ Expansion

In the heart of Springdale, Arkansas, nestled just off Exit 73 of Interstate 49, something remarkable has been cooking for the past decade. What began as a bold venture in 2015 by award-winning chef and restaurateur Miles James has become one of the region's most beloved culinary destinations: MJ Pizzeria. But for anyone who thinks this is just another pizza place, you haven’t been paying attention.

The B Team recently sat down with Miles James, and what unfolded was more than just a conversation about food. It was a deep dive into community, craft, and the future of local hospitality in Northwest Arkansas. What’s clear is this: MJ Pizzeria isn’t just evolving, it’s redefining what a pizzeria can be.

A Decade of Dough, Community, and Consistency

When Miles James opened MJ Pizzeria in 2015, he brought with him decades of experience from around the world. Having trained in Europe, worked under renowned chefs, and developed acclaimed restaurants like James at the Mill, Ella’s Restaurant, and 28 Springs, James could have easily built something high-concept or exclusive.

Instead, he chose pizza, but with intention.

“I want the food to be elevated,” Miles shared. “But I also want people to be comfortable. Come in wearing flip-flops and a t-shirt, you’re going to get food prepared with the same care as a fine-dining kitchen.”

From house-ground sausage to scratch-made meatballs, everything on the menu is prepared fresh daily. Even the basil is picked from live roots moments before it tops a pizza. That’s not marketing fluff. It’s how the kitchen operates, day in and day out.

The Secret Behind the Best Caesar Salad in Arkansas

One topic that got the podcast hosts especially fired up: MJ’s Caesar salad.

“It’s the best Caesar I’ve ever had,” said co-host Josh Saffron. “I don’t understand it. Caesar is Caesar, right? But this one is different.”

Miles broke it down: Little Gem lettuce, long house-made croutons seasoned with garlic, shallots, herbs, and olive oil, and a deeply flavorful Caesar dressing finished with pink peppercorns. It’s that attention to every detail, from the lettuce down to the final glaze, that sets the salad (and the entire menu) apart.

Pizza as an Art Form

While MJ’s is known for wood-fired pizzas, what Miles is really building is a culinary studio disguised as a pizzeria.

The pizzas themselves tell the story. There’s the Tarte Flambé, an Alsatian-inspired pie with crème fraîche, mozzarella, sweet onions, Arkansas bacon, and fingerling potatoes, a flavor profile that’s as rustic as it is refined. There’s also the crowd-favorite Loaded Meat Pizza, which features house-made sausage and meatballs alongside artisanal pepperoni from a partner in Chicago.

It’s pizza elevated without pretension.

A Culture of Culinary Mentorship

One of the most impressive parts of MJ Pizzeria’s story is the team that powers it. Walter, MJ’s head chef, has been with Miles for over 23 years. Jimmy, who runs the front of house, is going on 25 years. This kind of longevity is rare in hospitality, especially in kitchens, and it speaks volumes about the culture Miles has created.

“We’re teachers,” Miles says. “We retain talent and create new talent.”

Many of the restaurant’s most exciting innovations come from the younger cooks. The caramelized onion, chicken, bacon, and pink sauce pizza, which is quickly becoming a customer favorite, was developed organically by the team during a long prep day for a fundraiser. That collaborative spirit is key to the pizzeria’s continued relevance.

The Expansion: A Culinary and Architectural Leap Forward

Perhaps the biggest news? MJ Pizzeria is about to double in size.

Beginning January 2026, construction will begin to expand the restaurant from 2,200 square feet to an over 5,000-square-foot facility. And no, they’re not closing during the remodel.

Here’s what’s coming:

  • Private dining room for up to 54 guests (110 standing)
  • Expanded bar with 24 seats and standing service areas
  • Dedicated rooms for pasta, sauces, dough, and pastry
  • State-of-the-art kitchen with redundant cook lines
  • 4,000-bottle wine cellar in the building’s basement
  • Beautifully redesigned patio
  • Speakeasy potential in the basement space (Miles hinted at poker nights)

One standout design feature? An open bar area with a 360-degree view, inspired by Hillstone Restaurant Group, and an elevated bourbon display that highlights the restaurant’s growing whiskey program.

A Destination for Bourbon Lovers

What began as a modest bar program has evolved into a serious bourbon destination. Thanks to customer encouragement (and a little nudge from some regulars), MJ Pizzeria now offers over 40 top-shelf bourbons, including limited and hard-to-find bottles.

The new bar design will take this experience even further, offering visually prominent bottle displays and better flow for service.

“We had a party the other night,” Miles said, “and just put all our high-end stuff on the bar. Guests couldn’t believe it. People didn’t know we had some of those bottles.”

From King’s County to double-oaked Elmer T. Lee, MJ’s is becoming a go-to for serious bourbon fans.

Not Just Pizza: A Menu That Rivals Fine Dining

During the episode, Miles gave a sneak peek at the new bar snacks menu. Let’s just say it rivals what you’d expect from an upscale urban bistro. Highlights include:

  • Deviled eggs with crispy capers
  • Warm mixed nuts with sea salt
  • Calamari and croquettes
  • Lobster rolls
  • Moroccan BBQ wings
  • Signature 48th Street Burger
  • Duo of foie gras

Oh, and for dessert? Get ready for house-made cheesecakes, apple tarts, incredible chocolate cake, and even in-house gelatos and sorbets.

And yes, if you mention the B Team Podcast, Miles is offering a half-off appetizer and free dessert with entrée through the end of the year. That’s hospitality.

Why MJ Pizzeria Works

In an age where restaurants often chase trends or overextend, MJ Pizzeria succeeds by staying grounded in craft, community, and consistency. It’s the kind of place where the chef still checks in at your table, the Caesar salad makes you reconsider every one you’ve had before, and the pizza is made with soul.

As Miles puts it: “Food is art. And we want everything that leaves the kitchen to be something we’re proud of.”

With its upcoming expansion, MJ Pizzeria is poised to become more than just a local favorite, it’s ready to stand among the best culinary experiences in Arkansas.

And if you haven’t been yet? There’s no better time.