Your guide to Austin's 11 new pizza restaurants
As the famous quote goes, "It is a truth universally acknowledged that pizza is just wonderful" ... or something like that.
While our tacos have been on point, well, forever, Austin's pizza game has always been hit-or-miss. For every Little Deli there is some sandwich shop warming up frozen pies and calling them homemade. For every Bufalina or Backspace, there is a restaurant serving up chewy dough with lackluster toppings.
Lucky for us, we have at least 11 places that have either recently opened or are slated to make their pie-slingin' debut over the next few months. Lucky for you, we've rounded them up right here for your pleasure.
Numero 28 Pizzeria & Vineria
What to expect: Neapolitian-style pies are the specialty at this New York-based chain with locations in New York City, Miami and London. Each pie is wood fired and uses only Italian ingredients.
Lucky's Puccias & Pizzeria
What to expect: Though the trailer was famous for its puccias (wood fired, flatbread sandwiches), Lucky's new brick-and-mortar is also serving Neapolitan-style pizzas using its famous dough and topped with Lucky's signature organic ingredients.
What to expect: Housed in the newly opened JW Marriott, Osteria Pronto is a brand-new addition to the pizza scene. Offering classic selections (margherita, funghi, etc.), Osteria Pronto says it prides itself on using locally sourced ingredients whenever possible.
Salvation on Rainey Street
What to expect: New Haven-style pizza made famous by Salvation's campus-area locale, but with an expanded menu of appetizers, salads, sandwiches, calzones and desserts. Since this is Rainey Street, Salvation is serving craft cocktails and offering an expanded beer list, too.
What to expect: What separates this South First Street trailer from the other wood fired Neapolitan pie purveyors on this list are the unique offerings. The Hot Honey comes with San Marzano tomatoes, hot coppa, ricotta, Parmigiano-Reggiano and Mike's Hot Honey while the Kale pie is topped with fresh mozzarella, house sausage, kale, Calabrian Chiles, garlic and Parmigiano-Reggiano. For the un-adventurous (or those of us who believe cheese pizza is the best pizza), 40 North also offers a Margherita pie.
What to expect: Neapolitian pies with classic offerings like marinara, pepperoni and four cheese. Enjoy the simple styles crafted with Italian ingredients or spice them up with interesting additional toppings like truffle oil or a fried egg.
St. Philip Pizzeria + Bake Shop
What to expect: A much needed boost to the Sunset Valley restaurant scene, St. Philip is a posh, yet family-friendly neighborhood joint offering pizzas like NYC (pepperoni, red sauce and mozzarella), House Meatball (housemade meatballs, red pepper chutney, fresh ricotta, onion, mozzarella and red sauce) and St. Philip (ricotta, garlic, bacon jam and arugula). Yes, this is a pizza list, but do yourself a favor and get an order of meatballs for the table, too.
Via 313 — Oak Hill
Status: April 2015
What to expect: If you haven't hit the Via 313 trailers at Violet Crown Social Club or Craft Pride, what are you doing reading this? Go already. For those who have experienced the magic of Via 313, expect more of the same at the brick-and-mortar in Oak Hill. In addition to the Detroit-style pies, Via will debut a second type of pizza as well as a craft cocktail program.
Status: Spring 2015
What to expect: The latest from ELM Restaurant Group, Italic will offer a "simple and straightforward" menu thanks to the restaurant's "top-of-the-line" pizza oven. With projects like Arro, Easy Tiger and 24 Diner under his belt, we're betting Chef Andrew Curren will make "simple and straightforward" also "tasty and delicious."
Status: Late spring 2015
What to expect: They say third time is the charm, right? Though this Barton Springs restaurant has housed both Romeo's Italian Grill & Bar and Umami Mia Pizzeria in recent years, Juliet's will also be offering an Italian-inspired menu. Chef Jacob Weaver, formerly of Asti, will serve simple, wood fired pizzas in addition to pasta, seafood and desserts.
Status: Summer 2015
What to expect: Billed as a no-fuss neighborhood pizza joint focusing on New York-style pie and craft beers, Toss is slated to open this summer. John Pennington, a partner in the new endeavor, has previously worked in the kitchens at Southside Flying Pizza and Winflo Osterio.