About Sal and Mookies

New York Without The Attitude

The Sal & Mookie’s Story

Sal & Mookie’s brought New York style to Mississippi in a big way when we opened in 2007. With authentic New York pizzas and a full Little-Italy themed menu— plus an ice cream shop right in the heart of the restaurant— it was a style and an experience the area hadn’t seen before. Combining Dan Blumenthal and Jeff Good's commitment to high-quality family dining and desire to give back to the community, Sal & Mookie's rocked Jackson. Only a month after opening, Mississippi Magazine named Sal & Mookie’s its “Best New Restaurant.” And our reputation for excellence is still going strong!

“I love pizza,” says Chef and Co-Owner Dan Blumenthal, “always have! And I wanted to bring real New York style pizza to Mississippi. The huge pies, authentic toppings, the brick-lined ovens, flavorful crust… all of it! So collaborating with my corporate chef, Jon Pixler and I worked on a dough recipe and red sauce until we felt we got it right. It took the better part of a year.” To round out our research, Dan, Jeff, and the team flew to New York for a pizza-eating marathon. They visited a dozen famous New York pizzerias and ate more pizza than they care to discuss. What they found? Chef Dan continues, “What we had created in Mississippi from memory and research was true to the originals we were eating. We were ready to go!”

We named all of the pies on our expansive menu after New York landmarks and people: the Central Park, Empire State, Freedom Tower, Meat Packing District, 4-Train, and the Gambino to name but a few! “Our pizzas are like no others you have ever tried,” states Jon Pixler, Chef and Head Pizzaiolo. “All of our toppings and ingredients are either hand made from scratch, or are the absolute best quality we can buy… The best ingredients yield the best food!”

We’re not a one-trick pony though. In addition to fantastic pizzas, we offer gourmet paninis and hot subs, classic Little-Italy style pastas and appetizers including award-winning wings, and out-of-this-world flame-grilled burgers like the Bobby Flay, Statue of Liberty, and the Turkey Lurkey.

And to delight the inner-child in everyone, we centered the main dining room around an entire ice cream parlor. There we make an almost endless variety of splits, shakes, malts, floats, and scoops! Can’t make up your mind which flavor you want? We offer free samples and you can always get an extra scoop—we won’t judge. Stick around to see how your treat is made and pick out your toppings!

Obviously, with ice cream, Mookie’s Mocktails, Wikki Stix to play with (ask to have your creation put on the wall!), and pizza, Sal & Mookie’s is a kid’s paradise.

But we don’t forget adults! “When Dan and I dreamed this up, we wanted to provide a place where parents would love to take their kids,” shares Jeff. “But too often, family-oriented restaurants serve mediocre food, or give sub-standard service, or are just ‘too kiddy’ for adults to really enjoy. At Sal & Mookie’s, our food is top-quality and the experience great for everyone. We offer local and regional craft beers, a fully stocked bar, and custom cocktails like the Bada Bing and the Mookarita. I’ve never seen adults so happy to be out with their kids!” Our commitment to families shows. Since opening in 2007, Sal & Mookie’s has been consistently named the best restaurant for families by Mississippi Magazine and Parents & Kids.

How We Rock


We use on top-quality ingredients! All of our pizzas are hand-crafted starting with home-made, hand-tossed dough made with only King Arthur flour, Kosher salt, filtered water, Fleischmann’s yeast and Italian extra virgin olive oil. No stabilizers or artificial ingredients go near our mixer. Our pies are topped with the finest whole milk mozzarella cheese and Italian imported plum tomatoes. We selected other toppings for their scrumptious taste and unrivaled quality. Last, but not least, we bake each pie in brick-lined, gas-fired deck ovens the old-fashioned way. This is not chain pizza! Take a peak at the process yourself through our viewing window. Our pizzaiolos love showing off their pizza tossing skills!


Each of our team members is empowered to make your experience the best. Our mottos are “Do the right thing” and “Make it right” and these play out in many ways, from ensuring that all of our guests are having a great time to helping other team members. By expecting the best of ourselves and holding each other accountable we are able to deliver a quality of care and service you just don’t get many other places.

The Sal & Mookie's Team!

executive chef & co-owner

Dan Blumenthal

Besides his second full-time job of keeping Jeff in line, Dan is the creative force in the kitchen, putting a whole lot of love into each dish that is created. Along with cooking, he is passionate about sports cars and loves terrorizing the neighborhood in his McLaren.



Jeff Good

Jeff is the funk behind the funky side of Sal & Mookie’s. When he is not pestering the heck out of Dan, he can be found shedding his blood, sweat, and tears for Jackson and doting on his wife and college sweetheart, Debbie, and twin daughters.


service manager

Brandy Fields

You’ll never find Brandy without a smile. She’s been working in restaurants since 2000, and there is nothing she hasn’t seen and conquered. If she looks familiar to you there is a good reason! For the last eight years she has been part of the Mangia Bene family, accepting an offer to come to Sal & Mookie’s as assistant service manager from Broad Street. When she is not busy working, she delights in being a mom to three little people: twin little girls and a rascal boy. She loves baking and doing arts & crafts with a house full of her kids and their friends.


assistant service manager

Dixie VanDevender

Dixie is the person who is always ready to help! She is a bright and shining star to our team!


Executive Chef

Jon Pixler

Jon is Mangia Bene’s Executive Chef and Sal & Mookie’s Head Pizzaiolo, or pizza chef. Jon believes in working hard, playing hard, and truly caring about what you do. A restaurant industry veteran, Jon’s career has encompassed stints at Po Folk’s, opening Grady’s American Grill, and working his way up the ladder at BRAVO! When he isn’t cooking, you can find him playing disc golf and basketball and giving his three awesome kids and wife of twenty+ years a hard time.



Max Barron

Our chef Max lives and breathes restaurants. After graduating from Madison Ridgeland Academy in 2003 his first job was at Jason’s Deli. He then trained under Louis Larose and Jon Pixler at BRAVO! for 6 years before asking to help us open Sal & Mookie’s as Sous Chef in 2007. Max believes in doing something right the first time no matter how hard or long it takes: “Do it right, do it light."


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