St. Philip

The BELT sandwich features a fried egg.

The BELT sandwich features a fried egg.

Since pizza parlor and bakeshop St. Philip opened in October, its menu and aesthetic have been updated and refined, said John Baydale, president of Uchi Restaurant Group, which owns St. Philip.

"We're running new items as specials to see how the guests like them," Baydale said. "The root beer and sassafras ribs started as a special and everyone loved them, so we put them on the permanent menu."

Line cook Carlos Soto prepares food. Line cook Carlos Soto prepares food.[/caption]

In terms of pizza, the NYC ($12) with pepperoni is a top seller, he said. Ricotta dumplings ($13.50) with wild mushrooms, corn and Serrano ham are popular, as well as its cauliflower side ($6), which features herbed yogurt, pine nuts and golden raisins.

"We want to do the unexpected to the expected," Baydale said.

St. Philip added more seats and a tenting enclosure to the patio in December. Philip Speer, Uchis director of culinary operations, resigned effective Jan. 31, he said. In mid-January Uchi rehired chef Page Pressley, who was chef de cuisine of Uchiko two years ago, Baydale said.

St. Philip, 4715 S. Lamar Blvd.,512-358-7445, www.stpaustin.com

Hours: Mon.-Thu. 11 a.m.-10 p.m.,Fri. 11 a.m.-11 p.m., Sat. 10 a.m.-11 p.m., Sun. 10 a.m.-10 p.m.
By Kelli Weldon
Kelli joined Community Impact Newspaper as a reporter and has been covering Southwest Austin news since July 2012. She was promoted to editor of the Southwest Austin edition in April 2015. In addition to covering local businesses, neighborhood development, events, transportation and education, she is also the beat reporter covering the Travis County Commissioners Court.


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