Patxi’s Campbell celebrates its grand opening at its new today from 5:00 to 6:00 p.m., with .
Campbell Patch caught up with its founder Bill Freeman, who shed insight on Patxi’s founding and why the Campbell location differs from its Palo Alto one, where the restaurant opened seven years ago.
Campbell Patch: Why did you decide to open a new location in Campbell?
Bill Freeman: I’ve always liked Campbell as a town. Besides the town having demographics that match up to our concept, my dad and granddad were farmers there [growing apricots and prunes]. I still have cousins there.
Patch: What is the atmosphere at Patxi’s in Campbell like?
Freeman: We create an atmosphere of hospitality. We want customers to feel like they’re in someone’s home, and make them feel like they can trust us.
Patch: How does the Patxi’s in Campbell differ from the Palo Alto location?
Freeman: It’s larger than the Palo Alto location. In addition, there’s a broader offering. Starting at 7:00 a.m. every morning, there’s Blue Bottle coffee and pastries. There’s also free wi-fi and a lot of space to spread out.
We also have a few appetizers that the Palo Alto location doesn’t have. There’s an artichoke dip and an antipasta plate.
Patch: How did Patxi’s start?
Freeman: Patxi’s wanted to make a better pizza than Zachary’s. So we practiced in his kitchen for a year, getting the dough recipe down. We set out to open a place with better pizza and a broader offering, and believe we’ve accomplished that.
Patch: What are your future plans for Patxi's?
Freeman: We love the location in Campbell. It’s been good for us so far. Now we’re looking into corporate delivery in the area. We can make 60 pizzas in 25 minutes with our ovens.
