By Vivian DiSalvo (Class of 2026)
After getting married, Brian (’06) and Jessica (’06,’08) Strutz booked one-way tickets to Italy, where they spent six months participating in an international farming and agriculture exchange program. They could never have predicted that their time in Italy would lay the foundation for what would become A Dopo Pizza.
Fast forward, and A Dopo—which celebrates a decade of business this year—is now one of the hottest spots in Knoxville. In 2025, it was named one of USA Today’s 2025 Restaurants of the Year and, in 2023, A Dopo placed 19th on Yelp’s top 100 pizza places in the United States and Canada. It has also been featured in Southern Living, Bon Appétit, and Food & Wine.
Building on A Dopo’s success, the Strutzes partnered with Laurence Faber (’13) and Emily Williams, two other Knoxville locals, and created Potchke Bagel, Potchke Deli, and the recently opened Au Bon Coin. Like A Dopo, Potchke Bagel has earned national recognition. The Michelin-recommended Potchke Bagel placed third overall for Best Bagel and first for Best Beyond the Boroughs at New York BagelFest last year. There’s no doubt that Au Bon Coin is headed to the top to join the Strutzes’ other ventures.
A Dopo reservations have become so coveted that the Struzes are now adding 2,200 square feet to the restaurant to create The Slice Bar, which will have walk-in availability, a full cocktail menu, and its own separate entrance.
“It’s been so meaningful to see people show up and support something for us,” says Jessica. “I’m so grateful that A Dopo and our other ventures have been something people want to have as part of their lives over the years and throughout different milestones.”
The couple first became friends when they studied abroad in Italy together as students at the University of Tennessee, Knoxville. That trip foreshadowed their future together, both as husband and wife and as business partners in a pizza restaurant.
Brian and Jessica studied abroad in Italy together as UT students.
A lifelong love of cooking and a keen sense of entrepreneurship set them up for success, but the Volunteer spirit also played a role in the Strutzes’ journey.
Brian, a marketing major at UT, grew up in the kitchen. His first job involved working with a wood-fired oven in a Greek restaurant. He also spent time in the kitchen at Blackberry Farm, where he expanded his knowledge of food and cooking. While Brian was cooking, Jessica—who studied music at UT—was teaching in the classroom, but she shared her husband’s love for the art of cuisine.
During their six-month stay in Italy following their wedding, Brian and Jessica learned all about Italian culture, laying the groundwork for A Dopo.
“Getting to live the culture and experience what dining looked like for everyday Italians was exciting. It definitely impacted the simplicity of meals we have at A Dopo,” says Jessica. “The focus is on good food and good ingredients made simply in a relaxed way.”
At A Dopo, the emphasis is on using simple ingredients and preparing them well, creating a simple dining experience, much like the ones they enjoyed in Italy. Beer and wine are offered to supplement meals and further enhance the dining experience.
There are also no TVs at A Dopo, which encourages conversation and a sense of community for all who visit. Every aspect of the restaurant was intentional and designed to reflect a true Italian dining experience.
Approximately eight years after their Italy trip, both Brian and Jessica faced great loss, losing their fathers and grandparents in a short period. They understood in that moment that their time wasn’t promised, which was ultimately the motivator for opening A Dopo.
“The loss was so hard, but it took away my fear of risk,” says Brian. “We gained a lot of perspective from that experience.”
Brian is an expert in the kitchen, but he also has a background in personal finance that supports the business side of the restaurant. His time at UT nurtured his entrepreneurial skills and allowed him to connect with other entrepreneurs and community leaders that inspired him to start his own business.
Although A Dopo has become a success, UT is still at the center of the Strutzes’ story. In a full-circle moment, Brian returned to campus to speak to classes about entrepreneurship and business ownership, passing on the wisdom that once helped him get his start.
“I can’t imagine we’d be doing what we’re doing now without the experience I had at UT,” says Brian. “It’s so special to be in the shoes of alumni and mentors I got to hear from as a student. UT is a big part of our story and continues to be.”
Jessica studied music in the Natalie L. Haslam College of Music and Brian studied marketing in the Haslam College of business.
Jessica worked hard for A Dopo to flourish, working at the restaurant after teaching at school to help put chairs together, polish the floors, or do whatever needed to get done. She eventually left her teaching job to work at the restaurant full time and has used the skills she learned as a teacher to build operational systems that help the staff run the restaurant as efficiently as possible.
UT was also impactful for her. It gave her room to play, both literally as a music major, and metaphorically. She was able to explore different pathways and learned to try new things, which came in handy when embarking on the adventure of opening a restaurant.
The newlywed couple could never have known that their six months in Italy would lead to an award-winning restaurant, followed by two more critically acclaimed restaurants. Just like pizza dough, the couple continues to rise, lighting the way for future Volunteer entrepreneurs.
A Dopo will soon add The Slice Bar to accommodate more patrons. Photo by Bridgette Sackman
photo by Caroline Trotter
