
We’re Still Wondering About the Closing of Mazzio’s, Even Ten Years Later
Things come and things go. New businesses open and old businesses close. It's just the natural progression of things. Sometimes you know why things go away. Sometimes, they just go away with no explanation.
As I was driving through Nacogdoches the other day, I drove by what used to be Mazzio's Italian Eatery on University Drive. It was Mazzio's for several years before closing down sometime around 2016. I realized that I never got a real answer as to what happened to cause the closure of the Italian food chain.
What Caused the Mazzio's in Nacogdoches to Close Down?
Before I even got to SFA to attend college, I can remember Mazzio's being a fairly busy spot. That didn't change after I moved to Nacogdoches permanently. There were always vehicles in the parking lot and customers in the restaurant. Sure, it wasn't always packed, but there was ALWAYS someone there eating during business hours.
I will say that I didn't always keep a good eye on reviews, health inspections, etc., so I suppose that something fairly drastic could have happened to cause the closure of the Nacogdoches location. On that same note, at the time that they closed I wasn't keeping an eye on the company's national status, so they could have been downsizing across the entire company and I wouldn't have known. But, again, everything at the Nacogdoches location seemed to be doing alright.
READ MORE: Kampus Books Set to Close After Four Decades in Nacogdoches
Taco Casa Has Been a Consistent Replacement for Mazzio's
Not too terribly long after Mazzio's closed, Taco Casa moved into the vacant store, renovating it and reopening it as a fast-food restaurant. I don't mind Taco Casa, but it's a bit different from the sit-down Italian food restaurant that once occupied the space.
Do any of you have insight into what happened to the Nacogdoches Mazzio's? Here's another one for you: Would you bring it back if you could?
One Last Look at the University Mall in Nacogdoches - 2019
Gallery Credit: Mark Cunningham
