Honestly, the pizza scene in Franklin has exploded lately. You’ve got the old-school joints downtown and the high-end artisan spots popping up in every new development, but Brixx Pizza Franklin TN somehow stays in the rotation for everyone I know. It’s located right there in the McEwen Center, practically a neighbor to Whole Foods, which makes it way too easy to end up there after a grocery run.
Maybe it's the smell. That specific, charred oak scent hits you before you even open the door.
Wood-fired pizza isn't exactly a new concept, but there's a difference between a "pizza oven" and a true brick oven that’s cranking at $600^\circ\text{F}$ or $700^\circ\text{F}$ degrees. At those temperatures, things happen fast. The dough doesn't just bake; it blisters. You get those little charred "leopard spots" on the crust that give it a smoky depth you simply cannot replicate in a standard deck oven.
It’s fast, too. Like, three minutes and your pie is done.
The Menu Hits (and the Stuff You Might Miss)
Most people walk into Brixx and go straight for the classics. You can't really blame them. The 4x4 Pizza is basically the local legend—four meats (spicy sausage, pepperoni, prosciutto, and bacon) met by four cheeses (mozzarella, parmesan, gouda, and goat cheese). It’s heavy, salty, and perfect.
But if you’re sleeping on the Pear & Gorgonzola, you’re doing it wrong. It sounds like something you’d find at a fancy wedding, but the way the sliced pears soften in the heat against the sharp gorgonzola and crunchy walnuts is kind of life-changing.
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Then there's the Sausage & Spicy Honey. Hot honey is everywhere in 2026, but Brixx does a sriracha-infused version that actually has some kick to it. It’s not just "sugar with a hint of pepper"; it’s a legit spicy-sweet balance that cuts through the fat of the crumbled sausage.
Beyond the Round Dough
Not everyone wants a pizza. Weird, I know.
If you're that person, the Roasted Chicken Penne has been on the menu for like twenty years for a reason. It uses a gorgonzola cream sauce that is incredibly rich, spiked with Cajun spices that keep it from being boring.
- The Wings: They aren't fried. They're marinated for 24 hours in rosemary and garlic then roasted in the wood oven. If you like them crispy, ask them to leave them in for an extra minute.
- The Hummus Trio: It comes with black bean, roasted red pepper, and traditional hummus. The pita points are dusted with cumin, which is a small detail but makes a massive difference.
- The Salads: The Brixx Salad uses pistachios and goat cheese. It’s light, which is probably what you need if you’re about to inhale a Bronx Bomber.
Why Dietary Restrictions Actually Don't Matter Here
Usually, when you tell a pizza place you're vegan or gluten-free, the vibe shifts. The server looks pained. The "crust" ends up tasting like a wet piece of cardboard.
Brixx is different. They’ve actually trained their staff on cross-contamination. When you order a gluten-free pie, the chef literally leaves the main line, washes up, puts on new gloves, and works in a separate area. They use Caputo 00 flour for the regular dough (the gold standard for Neapolitan-style), but their gluten-free and cauliflower crusts actually hold up under the weight of the toppings.
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And for the vegans? They have vegan cheese ready to go. You don't have to just eat a "veggie pizza no cheese" and feel sad about your life choices.
The Atmosphere at McEwen Drive
The Franklin location (1550 W McEwen Dr) has a specific energy. It’s a mix of families with toddlers (who get little balls of dough to play with, usually) and people grabbing a craft beer before a movie.
They have about 24 craft beers on tap.
Because it’s Franklin, you’re going to see a lot of local stuff. Bearded Iris, Tennessee Brew Works, and Yazoo usually have a presence. If you’re there during Happy Hour—which is 3-7 PM most days—the craft drafts are $2 off.
But the real "insider" move is the Late Night Happy Hour. After 9 PM, they do BOGO pizzas (Buy One Get One). It’s one of the few places in the Cool Springs area where you can get a high-quality meal late at night without sitting in a drive-thru line.
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Quick Logistics
- Location: 1550 W McEwen Dr, Franklin, TN 37067
- Hours: 11 AM to 10 PM (mostly), but they often stay open later on weekends.
- Vibe: Casual, loud, and very kid-friendly.
What Most People Get Wrong About Wood-Fired Pizza
I hear people complain sometimes that their pizza is "burnt."
It's not burnt. It's charred.
In a wood-burning oven, the heat is uneven by design. That char is where the flavor lives. If you want a perfectly uniform, golden-brown crust, you’re looking for a chain that uses a conveyor belt. Brixx is artisan. Every pie looks a little different because a human being is rotating it with a metal peel every 30 seconds to make sure it cooks evenly against the flame.
Also, don't expect a "Chicago Deep Dish" situation. These are thin-crust, hand-stretched pizzas. They’re designed to be light enough that you can finish one yourself, though sharing a few different flavors is definitely the better play.
Actionable Steps for Your Visit
- Check the App: They have a loyalty program. If you’re going to eat there more than once a year, just download it. The points add up to free pizzas surprisingly fast.
- The Half-and-Half Rule: You can do half-and-half on any pizza. If you can’t decide between the Mexican (which has a black bean base) and the Buffalo Chicken, just get both on one crust.
- Parking Hack: The McEwen Center parking lot can be a nightmare on Friday nights. There’s a parking garage nearby—use it. Don't circle the lot for 20 minutes getting frustrated.
- Take Home the Heat: If you have leftovers, do NOT use the microwave. Toss the slices in a dry skillet over medium heat for 3 minutes. It brings the crunch back to life.
Brixx Pizza Franklin TN manages to be one of those rare spots that works for a first date, a business lunch, or a "we don't want to cook" Tuesday night with the kids. It's consistent. In a town where restaurants open and close every six months, that consistency is why people keep coming back to the brick oven.