Dan Richer, the passionate owner of Razza in Jersey City, has dedicated over two decades to perfecting the art of pizza-making, earning prestigious accolades along the way.
Recently lauded by The New York Times as one of the nation’s premier pizza spots, Razza continues to uphold its legacy of culinary excellence.
It has also been celebrated globally by 50 Top Pizza in 2022, recognized as a defining restaurant in New Jersey dining by OpenTable in 2021, and highlighted as a top destination outside New York City by Thrillist in the same year.
With a remarkable 4.2-star average from over 1,300 Yelp reviews and a robust Instagram following of 65,000, Razza has solidified its reputation as a beloved culinary institution.
Richer attributes Razza’s success to his unwavering commitment to detail. “Pizza is ubiquitous worldwide,” he explains, “yet each pizza is a testament to the intricacies that make it unique.”
Central to Razza’s ethos is the use of locally sourced, high-quality ingredients—a practice that Richer views as a celebration of agriculture. “Pizza, at its core, embodies agriculture,” he asserts. “From wheat in the flour to tomatoes and the milk that yields our mozzarella.”
Richer’s culinary journey began after university, where his education in agriculture at Rutgers’ Cook College profoundly shaped his approach to food production and quality.
Establishing Razza 12 years ago marked a pivotal moment in Richer’s career, allowing him to fully immerse himself in his passion for perfecting pizza. “I’ve dedicated two decades to mastering the craft,” Richer reflects. “Starting in 2006 with another suburban restaurant before fully committing to Razza.”
Beyond crafting exceptional pizza, Richer finds fulfillment in enriching the lives of his guests. “Interacting with our guests, even briefly, and nurturing a supportive environment for my team at Razza are the most gratifying aspects of my work,” he shares.
In consideration of his team’s well-being, Razza operates with thoughtful hours—opening at 3 p.m. on weekdays and 5 p.m. on Fridays and weekends. “The restaurant industry demands resilience,” Richer acknowledges. “Prioritizing my team’s happiness and health is paramount.”
Despite his acclaim, Richer remains grounded, favoring the simplicity of a classic margherita pizza. “Each pizza at Razza is a unique experience,” he muses. “Like savoring two distinct glasses of fine red wine—each delightful in its own right.”
Through his unwavering dedication to quality, community, and the art of pizza-making, Dan Richer continues to elevate Razza’s standing as a culinary gem in Jersey City, enriching the dining experience one exceptional slice at a time.