Papa’s Pizzeria hopes to get on national television

Whitney Sager
Papa’s Pizzeria hopes to get on national television

Shawn Comer is on a mission - a mission to get Papa’s Pizzeria on Food Network’s “Diners, Drive-Ins and Dives.”

The owner of the Polk City restaurant watches the show and said having his restaurant featured on national television would be a huge boost not only for the restaurant, but for Polk City as well. The show, hosted by Guy Fieri, features restaurants of all sizes and cuisine options, giving viewers a sample of the crazy and unique foods offered at restaurants across the nation.

In order for Papa’s Pizzeria to be chosen, the restaurant needs to get at least 100 recommendations submitted to the show’s website. With the help of the Polk City Chamber of Commerce and the Polk City Square newsletter, as well as notices on pizza boxes, word of Comer’s mission is spreading quickly.

“The whole town is getting behind it, and that’s really cool,” Comer said.

Community members who want to help get the restaurant on the show can send an email to storyideas@tripledinfo.com. In the email, individuals must explain why they think Fieri should come to Polk City, what they like about Papa’s Pizzeria and list their personal contact information.

According to the Flavortown USA website, which lists all of the restaurants featured on “Diners, Drive-Ins and Dives,” Papa’s Pizzeria would be the second Iowa restaurant to be featured on the show. The first was Dixie Quick’s in Council Bluffs.

Comer said if chosen for the show, the restaurant will likely feature their pizza crust because of its unique flavor. In his 14 years of working in the pizza industry, Comer said he has never seen a recipe for pizza crust quite like the one at Papa’s. The pizzas are baked in a brick oven, rather than a conveyor oven, to help enhance the crust’s unique ingredient combination.

Lots of preparation would need to go into getting the restaurant “camera-ready,” including choosing who will be sitting in the restaurant as customers during the filming and deciding what recipes will be featured. The restauarant would also need to be closed to the public during the filming. In the end, though, Comer admits it would all be worth it.

“We’ll see where it goes. Hopefully, people will take three minutes to do it,” Comer said.