Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/461140
photography by Knoxy Knox photography (Via 313); courtesy of italic (curran) The RighT emphasis Chef andrew Curran of 24 Diner, arro, and easy Tiger enters the pizza game with italic, a new italian restaurant in the historic starr Building. About the crust: "Our style is a thin pizza but not cracker-thin. It's cooked over high heat to get big air bubbles that create that soft interior." Toppings talk: "A salsa verde with capers, ancho- vies, herbs, and olive oil is one of my favorite toppings. Not every pizza starts with red sauce and mozzarella. I look at that combina- tion sometimes as makeup covering a bad dough." Pizza memories: "My mom always cooked, but every year when we decorated the Christmas tree, we ordered pizza. Pizza is also associ- ated with birthday parties and celebrations. I love that emotional draw to it, and I'm excited to bring this style to Austin." 123 W. Sixth St.; elmrg.com Food truck favorite Via 313 opens its first brick-and-mortar pizza parlor in March. Slice of Life TOP OFF The FeSTIVAL eXPeRIeNCe BY INDULGING YOUR PIZZA CRAVINGS AT AUSTIN'S BeST PARLORS. by meredith bethune The Backspace The glowing oven is the focus at chef Shawn Cirkiel's intimate downtown spot. Diners can watch pizzaiolos fire pies topped with sausage, salami, or mush- rooms until kissed with singe marks. "We like the f lavor and texture of a Neapolitan pizza, but slightly overbaked so it gets more f lavor and texture from the high heat," explains Cirkiel. 507 San Jacinto Blvd., 512-474-9899; theback space-austin.com Bufalina The spartan décor at this always-crowded East Austin pizzeria belies its lavish pies topped with items like white truff le, 'nduja sausage, or Taleggio cheese. Owner Steven Dilley typically finds pizza inspiration in the changing seasons and ingredient availability. "They can be seasonally inspired, a bit lighter in the summer, or a touch earthier as fall approaches," he says. 1519 E. Cesar Chavez St., 512-524-2523; bufalinapizza.com House Pizzeria Scott Talkington helped pioneer the city's Neapolitan craze when he opened this easygoing pizza joint in 2009. "We believe that most of the greatest pizzas are made with very few ingredi- ents," he explains. The restaurant's loyal patrons, who regularly come for the soft, bubbly pies topped with salami and white cheddar or goat cheese and thinly sliced potatoes, clearly agree. 5111 Airport Blvd., 512-600- 4999; housepizzeria.com Home Slice This beloved South Congress spot—composed of a sit-down restaurant and separate takeout space— evokes a corner pizzeria in New York City. When co-owner Jen Strickland moved to Austin, she longed for the crisp yet chewy slices associated with her former hometown. "It's de rigueur to fold them down the middle to eat," she says of the large slices topped with classics like pepperoni, mushrooms, or eggplant. 1415 S. Congress Ave., 512-444-7437; homeslice pizza.com Salvation Pizza "We strive to capture the f lavors, the aromas, and the feel of an authentic East Coast pizzeria back here in Texas," says owner Michael Dinsmore. The neighbor- hood pizzeria has served New Haven‚ – pies from a Hyde Park bungalow for over eight years. This February, Dinsmore brought the pizzeria's famous white clam pizza and other favorites to a second location on Rainey Street, complete with a full bar and outside patio. 624 W. 34th St., 512-535- 0076; 51 Rainey St., 512-499-0105; salvationpizza.com St. Philip Premium pies have arrived in Sunset Valley at this combi- nation pizza parlor and bake shop. The latest endeavor from the Uchi Restaurant Group, St. Philip features high-end toppings like piquillo peppers, Idiazabal sheep's milk cheese from Spain, and a sweet and savory bacon jam. Its crackly, crusted pizzas are served in a bright and modern space along with a full menu of entrées, sandwiches, and side dishes. 4715 S. Lamar Blvd., 512-358-7445; stpaustin.com Via 313 Brothers and Michigan natives Zane and Brandon Hunt introduced Austinites to Detroit-style pizza. Baked to order in their food trucks, the square pies boast a crisp crust and supple interior. The brothers plan to showcase even more pizza styles at their much-anticipated brick-and- mortar spot, which is opening in Oak Hill in March. Zane explains of their new venture, "Essentially we want the place to be a celebration of pizza of all kinds." 1111 E. Sixth St. (Violet Crown Social Club) and 61 Rainey St. (Craft Pride), 512-939-1927; via313.com AW 112 AUSTINWAY.com The guiDe Devour