Fat Tony’s Pizza, owned by Doug Ozment and Margaret Maclaughlin, came together in what Ozment described as an organic way, after a visit to Little Rock and enjoying an independent pizzeria. “It just kind of went from there, just an idea,” he said. When a building became available and with the necessary equipment already in place, Ozment said the September opening felt like they had a hit. “It all worked out, and we opened up. Really haven’t stopped since.”
Even the name came together in that same straightforward fashion. Despite the rumors, neither has a relative named Fat Tony. “We just thought it sounded catchy,” Ozment said.
From the beginning, the focus has been on New York-style pizza, which Ozment said reflects his own tastes. “New York-style pizza is known for thin crust. That’s what I prefer,” he said. “That’s what we focus on.” Maclaughlin added that he especially takes pride in the quality of the crust, which is made fresh every day.
But the name only tells part of the story. The menu has expanded well beyond pizza, shaped largely by customer tastes and a willingness to experiment. “We can cook just about anything,” Ozment said, noting offerings that range from burgers and chicken to rotating lunch specials. “We’ll just go with whatever we feel like cooking.”
Among those lunch specials, which you can see on the restaurant’s Facebook page every day, have been hamburger steak in mushroom gravy, reuben sandwiches, calzones, loaded taco salads, ham steak and even chicken dressing. Prices for these, which all come with vegetables, potato and bread/cornbread usually come in below $13.
Wednesday early afternoon I was favored with their cheeseburger and waffle fries. I like everything in the garden and the condiment aisle on my burger and they obliged with a savory, fresh, satisfying experience. The waffle fries, too, were fully-flavored with just a touch of cayenne. What an indulgence.
That flexibility has led to some surprises, including one item that has become a standout. The brisket pizza, Ozment said, often draws initial skepticism before winning people over. Customers try it and respond, “How did you come up with this?” I can also attest to the perfection of the pizza this addition makes.
The process of building the menu has been, in his words, a learning curve. “We didn’t have any idea, because we weren’t in the pizza business, so it’s all new,” Ozment said. “You have to start with something, and then adjust from there.”
Inside the restaurant, the visual experience is as lovingly fashioned as the food. Murals spanning the walls depict the New York skyline in stunning detail on one side and an Italian countryside on the other, each together by the figure of Tony at the center, just behind the counter.
Artist Darlene Taylor brought that concept to life. “I just told her what I had in mind, and she went from there. So it’s her creation,” Ozment said, adding that the work continues to reveal new facets even months later. “I found something new the other day… something new popped out at me.” It was the same on my visit, when I managed to find one of my own favorite Manhattan landmarks, the New York Public Library, on the lower right.
Like most new ventures, Fat Tony’s faced early challenges before settling into a rhythm. “Like anything, you have hiccups when you first start,” Ozment said. “Now we’ve kind of got our system down.”
Ozment’s own path to the restaurant business was not a direct one. He spent much of his life working in timber logging before transitioning into cooking through another venture. “I worked in log woods all my life,” he said. “And then we own Big Mac’s Barbeecue, and that’s when I started working full-time cooking.”
Maclaughlin, who helps operate Big Mac’s and 71801 Bite N’ Brew, plays a central role in keeping things moving across those responsibilities, while also maintaining a strong presence at Fat Tony’s. Together, they have built what they describe as a close-knit workplace. “We’re like family,” she said.
That sense of family extends to staffing as well. The restaurant typically operates with small teams of three and often relies on help from family members, including Maclaughlin’s daughters, who assist with everything from payroll to waiting tables.
The busiest times tend to follow the rhythms of Hope itself. “Usually Friday nights are always busy,” Ozment said, pointing to ballgames and local events. Recently, the addition of live music twice a month has added another dimension, with performances now scheduled every other Tuesday. The first show happened April 14th. “We all had a good time. It was a lot of fun,” he said.
Through all of it, Ozment said his primary focus remains on the customer experience. “First and foremost, I want everyone to feel welcome,” he said. McLaughlin echoed that idea, describing the environment they aim to create as “like a family… kids welcome at any age.”
For Ozment, the most rewarding part of the work comes when he meets the customers. “There’s nothing more rewarding for a restaurant owner than to watch somebody enjoy their meal,” he said. “That’s what keeps me going. That’s what keeps me cooking.”
That approach has had a visible effect on him personally as well. McLaughlin noted a change since the restaurant opened. “He wasn’t a people person, really, when I first met him,” she said. “But when he opened this place … every time I see him, he’s sitting down talking to people.”
As the business continues to grow, Ozment remains focused on consistency and quality across the menu. “Whatever we cook, we try to… send it out at its best,” he said, adding a reminder that defines the restaurant’s identity. “The name says pizza, but we are way more than pizza.”
