Pizza, salad, appetizers, wings, subs, burgers, pasta: hungry yet? Well there’s a not-so-secret destination in Ranson that will take care of any or all of those cravings for you. It’s Andy’s Pizza, located conveniently at 733 N. Mildred Street.
Owner Andy Colandrea is no stranger to the pizza business; he was born into it. His father introduced him to the biz through Brothers Pizza—the family enterprise—which inspired Andy to open up his own shop. The Colandrea family has been serving the community pizza in multiple locations since the 1980s.
It takes a strong, dedicated work ethic to keep a business thriving—a characteristic the Colandrea name is known for throughout the area.
“I always thought, if the community takes care of you, you must take care of the community,” Andy emphasized. “I’m in my shop most of the week.”
Andy’s Pizza has been up and running in Ranson for nearly eight years, and he couldn’t imagine doing business anywhere else. “I grew up here. It’s what I know.”
The Eastern Panhandle, and West Virginia in general, tends to have that effect on many. That’s what makes hometown, family owned businesses so special in a tight-knit community like Jefferson County. Restaurants like Andy’s Pizza become part of the community fabric—which is exactly what makes it all worth it for Andy.
And, it’s not just about making and serving food for that community. Andy enjoys getting to know his customers, and looks forward to seeing familiar faces regularly. “It’s always nice to hear different stories from different customers, and catch up on their lives.”
Making connections with the people around him and creating an environment where folks feel at home is something that Andy built into his business model. “I like everyone to feel like they’re part of the family when they leave my shop.” he affirmed. “Because that’s how it always was at my parents’ place.”
For more information, find Andy’s Pizza on Facebook, visit the website, or call 304-728-2639. Call in for delivery, stop by for take out, or dine in—there’s plenty of room (and food) for everyone.
By Lena Camilletti