DERRY TOWNSHIP, Pa. (WHP) — A new pizza restaurant is expected to bring its signature stone-baked pizzas, shareable munchies, and sandwiches to Hershey just in time for the leaves to change.
Hershey Entertainment and Resorts announced it will bring Mellow Mushroom to the 300 block of West Chocolate Avenue, setting up its “retro-psychedelic” atmosphere in the heart of downtown Hershey.
The pizza franchise, started out of Atlanta, Georgia, was founded in the 70s by three college friends who shared a common passion for the art of pizza baking, according to the restaurant’s “our story” page.
Over the next 50 years, Mellow Mushroom said it grew into a multi-state franchise comprising more than 160 locations across 17 states.
“We create experiences guests can’t find anywhere else, and Mellow Mushroom will be no exception,” said Jason Heath, Vice President of Resort Operations, HE&R. “It will be a Mellow Mushroom that could only exist on Chocolate Avenue. We can’t wait to welcome visitors and neighbors for stone-baked pizza, great sandwiches and a few sweet surprises, whether they’re spending the day at Hersheypark, staying at our resorts or catching a show.”
Each location offers a unique feel, featuring original psychedelic artwork and locally-influenced designs.
People seem to come for the art and come back for the grub.
Mellow Mushroom wrote that the quality of its dough recipe, made up of five carefully curated ingredients, an “unforgettable” Mellow red sauce, and premium mozzarella sprinkled with fresh parmesan make for the perfect “first and last bite.”
“Bringing Mellow Mushroom to Hershey feels like a natural fit,” said Ahsan Jiva, EVP of Strategy at Mellow Mushroom. “Hershey Entertainment & Resorts knows how to create experiences people come back for, and we’re excited they chose Mellow Mushroom for this destination. Together, we’ll bring our stone-baked pizza and unmistakable atmosphere to a place that welcomes millions of guests each year.”
Hershey announced the story is expected to be open by the fall of 2027.
