"The pizzeria, it’s supposed to be old-fashioned. Nothing like fancy fancy. It’s very important to be nice and clean—but it’s not a restaurant. It’s slice and go, slice and go. Keep the pizzeria simple, not too fancy, because if it’s too fancy, everybody’s gonna be like, “Oh, I’m not going inside.” It’s got to be regular like...not too ugly, not too beautiful. It’s gotta be in between."