Perlas Pizza is coming to Orlando!

Perlas Pizza is coming to Orlando!

Thirsty Topher expects to open his new Perlas Pizza (Instagram) concept to open to the public in the next few weeks with a menu of innovative new pizzas that he’s currently still workshopping with his team.

History of Perlas

The name of the concept comes from grandmothers on both his and his wife’s side of the family. Perlas Pizza is currently hiring, reach out to them on Instagram for how to submit your resume. “They saw that I had some pizza experience, and they took a chance on me,” says Collantes, who enjoyed the freedom of California-style pizza and eventually, the chance to transition into sushi. “They let me do my own thing and be creative. I owe a lot to Wolfgang.”

Don’t be surprised if you see salmon — or just about anything — on the menu at Perla’s, which takes its name collectively, from both Collantes’ and his wife’s grandmothers. Unique signatures are to be expected, including a pepperoni and banana pie that has its roots in Collantes’ days watching “Doug” on Nickelodeon in the early ’90s. (Skeptical? I taste-tested an in-development version with Calabrian chilis and it was the fire.)

Thirsty Topher

Thirsty Topher founder and president Jason Perez has thought about adding food to the mix since opening in late 2013. He and his partner dreamed of expanding into space next door. The Thirsty Topher has wrangled its floor plan for safety, with new tables and an airier seating plan. They’re seating at about 60 percent capacity. The patio seats 25, though they’re looking to expand outdoor space soon. Perez says at first it will be dinner only, but an expansion to lunch is planned as the new partnership finds its feet. He’s looking forward to the ride.

“It motivates me so much to see a group of people that are so smart and so hungry and so aggressively going after what they want,” Perez says of Collantes and his team. “It’s motivated me to be the best I can, to get out there and help them to be successful — which in turn helps us. I’m excited to see what they start throwing out of the kitchen.”

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