It’s another fake food holiday; I mean, really, #NationalPepperoniPizza day? Well, whatever. It is one of my favorite pizza orders, though I sometimes get creative.
In the spirit of this day of national recognition, here are my top four pepperoni pizza variations in Austin:
Pepperoni and green peppers at Home Slice (with a side of ranch): That vegetal snap of pepper is a nice balance to the pull of the pepperoni rounds and ooze of cheese.
The Fat Queen at Pieous: A mass of fatty Italian meats – hot sopresatta, savory Italian sausage and crispy pepperoni comingling for a spicy, salty and oily chorus.
The Detroiter at Via 313: So. Much. Cheese. So. Much. Pepperoni. Natural and smoked casings.
The Red Pie add pepperoni at Bufalina: I would say the pepperoni with jalapenos (for same vegetal snap as Home Slice, but with a kick, but since it doesn’t seem to be on the menu right now, I will go with the red pizza, which gets umami from Parmesan, spicy buzz from red pepper flakes, piquancy from garlic, sweetness from tomatoes and herbaceous complexity from oregano).
Home Slice Pizza has set May 30 as the grand opening date for its new location in Central Austin. In the meantime, the restaurant is having a “soft opening,” with limited seating and take-out service for the next two weeks. Check out the video for a look inside the new restaurant at 501 E. 53rd St.
Central Austin’s long wait for some of the best New York-style pizza in Texas is almost over.
Home Slice Pizza announced this morning that it would officially open its 501 E. 53rd St. location to the public on May 30. As previously reported, in addition to the menu items at the original location, the new Home Slice will serve square Sicilian-style pizza every night, along with Buffalo wings (co-founder Jen Strickland is a Western New York native) and a full bar. There is also ample parking, as anyone who has passed by the location has seen. Home Slice will offer dine-in and take-out service (512-707-7437) and be open Sunday and Monday from 11 a.m. to 10 p.m., Wednesday and Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to midnight.
While the restaurant won’t officially open until the end of May, the restaurant today started soft-open service, meaning the restaurant is open with limited seating and limited take-out as they perfect service in their new kitchen.
Via 313, the beloved slingers of thick, cheesy Detroit-style pizza, is upgrading its presence in East Austin. Brothers Brandon and Zane Hunt will open Via 313 at 1802 East Sixth St. before the end of March.
The new location, which takes the place of Collide (and previously Burn Pizza + Bar), will serve the same lunch and dinner menu as the other restaurant locations, along with a full bar. The restaurant will be open daily and offer call-in and online orders for take-away.
With the arrival of the first East Austin location, the original trailer at Violet Crown Social Club (1111 E. Sixth St.) that opened in December 2011 will relocate, though the Hunts are not set on the next spot.
California-based restaurant The Pizza Press opened earlier this month at 404 W. 26th St. The West Campus location of the build-your-own pizza is the first outside of California. The restaurant features a print-media theme (oddly enough), and includes pizzas with names like The Tribune, The Herald and The Gazette, and its dessert section is titled The Daily Scoop.
Pizza lovers in Austin likely remember 40 North, the former South First Street pizza trailer that landed on my list of the best pizza in Austin in 2015. Chef Clint Elmore, who trained studied in Naples and worked at Paulie Gee’s in Brooklyn before moving to Austin, said at the time of the trailer’s closure that he hoped to eventually be serving his pies from a brick-and-mortar restaurant and that time has arrived.
The menu will include some pizza stylings familiar to 40 North customers, like the Hot Honey, with pepperoni, Italian sausage, ricotta, parmesan and Mike’s Hot Honey. In addition to pizzas, the restaurant will serve thin-crust pizza, hot and cold sandwiches on fresh baked bread, a selection of pasta dishes, salads, soft-serve ice cream, craft beer, and cocktails. The family-friendly restaurant will feature classic video games and an outdoor pavilion for live music,yard games, dining and drinking.
PS 35 is initially open only for dinner, from 5 to 10 p.m. Monday-Thursday; 5 to 11 p.m. Friday and Saturday; and 5 to 9 p.m. on Sunday.
The Pizza Press (404 W. 26th St.) opens May 4. According to a news release, the restaurant will donate all profits from sales through May 7 — up to $3,000 — to the Harrison Brown Memorial Fund. “Guests can also make anonymous donations in any amount through provided gift card envelopes or electronically when paying for their beverages or meal,” according to a news release.
The memorial fund for Brown blew past its goal of $100,000 in just a day, earning more than $127,000 as of 2 p.m. Wednesday. The money, organizers told the Statesman, will be donated to Brown’s family.
Tom’s Tabooley at 2928 Guadalupe St. closed on Halloween. Both the restaurant and grocery at the location on the Drag closed due to lack of consumer interest, according to owner J.D. Torian, who also owns Austin’s Pizza.
An Austin’s Pizza will move into the space by the Super Bowl, according to Torian, who says the other Austin’s Pizza location on the Drag will stay open. Torian said all Tom’s employees were offered jobs at Austin’s Pizza locations. Torian said that the new location will help increase deliveries to East Austin, an area of importance to the chain, and alleviate a growing problem of lack of oven capacity in Central Austin that has occasionally led to some long wait times and temporary suspension of online ordering at the current Drag location. Austin’s Pizza plans to have a map of the expanded delivery zone in the coming weeks.
Chef George Thomas has been hired as the executive chef at Unit-D Pizzeria, the pizza-centric restaurant that opened in July 2015 on Manor Road. Thomas replaces CT Turgeon, whom Unit-D owner Shalou Barth says has moved back to the East Coast to helm one of chef Michael Psilakis’ restaurants. Thomas has spent the previous two years serving as head of creative development and corporate chef at Ramen Tatsu-ya. His resume also includes executive chef stints at Paggi House, Imperia and Soleil. Balou says Thomas is “working on some exciting projects for the restaurant.”