Chris Smith and Paul McCurdy had toyed with the idea of owning a restaurant together for years before opening the sit-down pizza restaurant Big Paulie’s Pizzeria near Fulshear last July. McCurdy and Smith met in 2007 and became close friends. McCurdy owns his own construction and masonry company, City Masonry LLC, while Smith worked for Jason’s Deli at the time. McCurdy kept encouraging Smith to go into partnership on a restaurant, but Smith held back, feeling the timing was not right. “I kept talking him out of it and then we just got to the point with growth [near Fulshear] that I thought now would be a good time,” Smith said. “If you’re going to do it, strike while the iron’s hot.” Big Paulie’s offers diners what Smith said he thought the last few generations were missing. The sit-down pizzeria offers made-from-scratch pizzas complemented with salads, pasta and sandwiches. Big Paulie’s opened last July, and Smith was excited by the reception. Smith said he had to close by 7:30 that Friday evening because staff became overwhelmed with the demand. “I felt like Gordon Ramsay [in “Kitchen Nightmares”] telling them to close the doors,” Smith said. “We had a line of people going out the door which was great, but keeping up was near impossible.” The staff has adjusted since opening night, and Smith remains excited about the reception. He credits his staff and a commitment to service for the restaurant’s popularity. Smith also said he appreciates his staff for its loyalty in an industry that generally has a high turnover rate. “I’d say 85-90 percent of the people [who] work here have been here from the beginning,” Smith said. Smith said he is glad Big Paulie’s is known for its high level of service. Customers might go into a place that has great food, but Smith said he realizes customers will not come back if they are not given excellent service. “I think people’s [money] is so valuable that I want to give them a reason to come back and spend their money with me and be treated the way they need to be treated,” Smith said. Smith said they are open to menu suggestions, too. One mother asked for the pizzeria to begin offering nondairy cheese, which he was able to do, and the family has become regulars. Smith said he will work to meet customers’ needs—from gluten sensitivity to allergies—or simple preferences for a certain style of pizza. “Everybody’s different,” he said. “You might like a heavier red sauce than what maybe I make.” Regardless of those preferences, Smith said he wants to take care of his patrons as best he can. “It’s all about perception, but everybody can agree on service,” he said.