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Jason's Pizza and Subs: Well worth the wait
Dining Delights
BY MARGO OXENDINE • CONTRIBUTING WRITER
 | | Mike Pollard delivers a hot gooey pizza to Timmy Hepler, left, and Clyde Cutlip, making theirs a yummy lunch to remember. |
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POND HILL - Loyal. And hungry.
Those two words probably best describe the clientele of Jason's Pizza and Subs, just north of Warm Springs at Pond Hill.
Hit Jason's any Friday during lunchtime, and chances are, you'll have to wait for a table. It's well worth the wait.
If this were New York or New Jersey, a place like Jason's would not be remarkable. But this is Bath and Highland, where strombolis were impossible to come by, until Mike and Kathy Pollard came to town.
The Pollards hit the Highlands in 2005, moving a successful pizza-and-subs operation from Yorktown, where Mike plied his trade for 30 years. The place is named after their son, Jason.
At first, the Pollards set up shop in Cedar Creek. That place, which they leased, lasted until they found and bought the old Sportsman's Inn, about three miles north of Warm Springs. The new location was just the right spot - a zip up or down the road for working folk seeking a tasty, home-made-to- order lunch.
 | | The crew at Jason's Pizza and Subs includes, from left, Herbert Cammock, Chris Hartless, and owners Mike and Kathy Pollard. (Recorder photo by Margo Oxendine) |
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Strombolis, better known around here as a turnover, top the menu. Like much of Jason's fare, an order might fulfill one's appetite for the entire day.
Jason's pizzas aren't small, either. In fact, if you want a small pizza, this is not the place to find it. They're medium or large, fresh and unforgettable. Many who've enjoyed pizzas in metropolitan areas were overjoyed to discover that the Pollards had finally brought the "white pizza" to town.
What's a white pizza? Well, it's everything scrumptious, except the red sauce. The base is olive oil and garlic. Then add whatever you might desire, including spinach, which was also unavailable until Jason's fired up the ovens.
Pizza toppings include the usual - pepperoni, Italian sausage, ground beef, mushrooms, anchovies, onions and green peppers, as well as ham, pineapple, or jalapenos.
The subs are always fresh and soft and yummy. They, too, can make for an entire day of eating - half for lunch, half for dinner. Choose from ham, salami, turkey, or roast beef. Or try the chicken, meatball or sausage parmesan. Everything comes with provolone, of course. There's a Philly steak and cheese sub, with or without grilled onions, and a veggie sub with cheese, mushrooms, peppers, black olives and onion.
Hungry yet?
Jason's "regular" sandwiches are also hot, tasty and homemade. The burgers are thick and juicy, and can be cooked to order. For smaller appetites, there's grilled cheese, a BLT, or an all-American hot dog. Onion rings or fries are extra, but also extra good.
Friendly service is also on the menu. Once Mike meets a customer, that customer becomes a friend. Kathy runs the cash register and does whatever else needs to be done. Selma Lee and Karin Persinger bustle around waiting on tables and serving at the counter. Back in the kitchen, Mike mans the ovens, with help from Herbert Cammock, Chris Hartless and Lucas Plogger.
Jason's is open Tuesday through Saturday, starting at 11 a.m. Closing time is 9 p.m. weekdays, 10 p.m. Fridays and Saturdays. Call ahead for to-go orders, or to have your hot lunch ready when you arrive. And then, just hope you can find a seat.
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