Austin Pizza Garden[/caption]
Austin Pizza Garden
• 6266 W. Hwy 290 • 512-891-9980 • www.austin-pizza-garden.comThe local, full-service restaurant, which opened in 1994, offers appetizers, sandwiches, lasagna, pizza, and beer and wine. Austin Pizza Garden has lunch specials on weekdays and has dine-in and carryout options.
Colossus is topped with pepperoni, Italian sausage, ham, mushrooms, red onions, green peppers and black olives.
The Meat is topped with pepperoni, ham, salami, bacon, Italian sausage and Canadian bacon. The Margherita features basil, tomatoes, fontina cheese and garlic. Garden pizza is topped with spinach, artichoke hearts, avocado, red onions, green peppers, black olives and ricotta cheese. Prices vary.
The building, a historic landmark, was built in 1889 and is rumored to be haunted.
Austin’s Pizza
• 3601 William Cannon Drive • 9900 S. I-35, Bldg. M, Ste. 112 (Southpark Meadows—carryout and delivery only) • 512-795-8888 • www.austinspizza.comThe Austin-based chain serves hand-tossed pizzas and offers gluten-free and wheat crusts. Also on the menu are salads, pizza rolls, chicken wings and cheesy bread. The William Cannon Drive location has a dining room; the Southpark Meadows location does not.
Pizza rolls are served with ranch or marinara sauce. Another option is the MoPac, or supreme, pizza.
BBQ Chick pizza is topped with barbecue sauce, grilled chicken breast, red onions, garlic and cilantro ($11.78 for 10-inch, $17.99 for 14-inch). Pesto A Go-Goat features Roma tomatoes, spinach, red onions, bell peppers, mushrooms, Kalamata olives, garlic and artichoke hearts ($11.89 for 10-inch, $18.39 for 14-inch).
Established in 1999, Austin’s Pizza operates 12 locations in the Austin metro area.
Aroma Italian Kitchen & Bar
• 3403 S. Lamar Blvd.
• 512-900-8670
• www.aromaitalian.com
The restaurant offers a variety of Neapolitan-style pizza options as well as small plates, pasta, salads and other entrees.
Pizzas are the restaurant’s top-selling category on the menu.
The prosciutto and arugula pizza is topped with mozzarella, truffle oil, arugula, prosciutto, garlic, Parmesan cheese, lemon juice and extra-virgin olive oil ($16). Another option is the Four Cheese, topped with tomato sauce, mozzarella, Parmesan, gorgonzola and goat cheese ($15). The Il Maiale Intero, a phrase which translates to “the whole pig,” is topped with tomato sauce and mozzarella as well as different types of pork: pancetta, prosciutto and capocollo ($18).
Aroma Italian Kitchen’s oven is Italian, and the restaurant follows traditional Neapolitan rules dictating what types of ingredients it can use in its preparation of pizza dough and sauce, Manager Geoff Davis said.
Mangieri’s Pizza Cafe
• 5900 W. Slaughter Lane, Ste. 460 • 512-301-0063 • www.mangieris.comMangieri’s is a family-owned and -operated neighborhood Italian restaurant and pizzeria owned by Piper Mangieri and her husband, Tony Mangieri. The restaurant offers dine-in service with a full bar, takeout and delivery.
The Capo and Margherita pizzas are popular, as are hot wings with ranch and blue cheese dressing.
Capriccio pizza features Italian sausage, cherry tomatoes, sauteed onions and mozzarella (prices vary). Spinach and goat cheese salad ($8.50) is another option. The restaurant also offers gluten-free crust, gluten-free spaghetti, whole-wheat crust and vegan cheese.
The restaurant has a covered, pet-friendly patio and offers happy hour Mon.-Fri. from 3:30-6:30 p.m.
Pieous
• 12005 W. Hwy. 290
• 512-394-7041
• www.facebook.com/pieous
The locally owned pizzeria offers scratch-made Neapolitan pizza, sandwiches, house-cured and smoked pastrami, sweet pies and other desserts in its restaurant space, which has chalkboard walls and indoor and outdoor seating.
Pastrami, pizzas and desserts often sell out before the restaurant closes, owner Josh Kaner said.
Bacon Bleu is topped with bacon marmalade, blue cheese, mozzarella and arugula ($13.75). Fat Queen is topped with crushed tomatoes, mozzarella, sopressata, Italian sausage and pepperoni ($12.75). Brussels & Jam features Brussels sprouts, mozzarella, and house-made sweet and spicy marmalade ($12.25).
Pieous is a Vera Pizza Napoletana-certified pizzeria, one of less than 90 in the entire U.S. The owners gave up their corporate careers to follow their passion because they wanted to teach their young children the right lessons about life, Kaner said.
Stanley’s Farmhouse Pizza
• 13187 Fitzhugh Road • 512-900-9079 • www.stanleysfarmhousepizza.comThe pizzeria, located on Ceres Park Ranch, offers artisan pizza using ingredients found at local farms and gardens whenever possible. It offers covered seating, is located next to a brewery and offers its own beer list featuring local breweries as well as those from throughout the U.S.
Dexter features red sauce, New Jersey pepperoni, Italian sausage, mozzarella, caramelized onions and Calabrian chilies ($14.50).
The Zinnia, a special that recently became a permanent menu item, features teriyaki sauce, mozzarella, pulled pork, pineapple slaw and pickled onions.Isabella is made with bechamel sauce, Parmesan cheese, mozzarella, fontina, spinach, roasted tomatoes, and Kalamata olives, and is finished with goat feta ($14). The Penelope has red sauce, Speck—Italian smoked and cured pork—mozzarella, arugula, fresh tomatoes, cracked salt and pepper, and extra-virgin olive oil ($14).
The Ceres Park Ranch venue also hosts weddings.
St. Philip
• 4715 S. Lamar Blvd., Sunset Valley • 512-358-7445 • www.stpaustin.comSt. Philip is a pizza restaurant in Sunset Valley with a modern design and a covered patio. Other than pizza, salads and desserts, small plates such as grilled cauliflower, butterscotch miso wings, pizza pot pie, and crab and avocado toast are also offered. The restaurant also sells craft beer on tap and wine.
NYC pizza is made with red sauce, pepperoni and mozzarella cheese ($14).
St. Philip pizza is topped with burrata, Roma tomatoes and basil ($16). White pizza is topped with country ham, honey, chili flakes and arugula ($16).
The restaurant just launched a happy hour menu with items such as pizza pot pies and meatball sliders.
Via 313 Pizzeria
• 6705 W. Hwy. 290, Ste. 503
• 512-584-8084
• www.via313.com
The business started as a food trailer and now operates two food trailers as well as a full-service restaurant in Oak Hill, which opened on April 29. Owned by two brothers, the sitdown restaurant offers Detroit-style pizza and bar-style pizza as well as salads, appetizers and desserts. Beer, wine and a full bar are also available.
The Detroiter features red sauce, mozzarella cheese and two different kinds of pepperoni—smoked pepperoni under the cheese, and pepperoni with natural casing on top ($12 for a small, $23 for a large).
The Cadillac is topped with gorgonzola, fig preserves, prosciutto, parmesan and balsamic vinegar ($15 for a small, $29 for a large). The Mitch Ryder bar-style pizza features gouda, shaved black forest ham and maple syrup ($13 for a 12-inch pizza). The Detroit Emerald features broccoli-basil pesto, cherry tomatoes, shallots, and balsamic glaze ($13 for a 12-inch pizza).
To tie in with its Detroit flair, the restaurant sells Faygo, a soda popular in the Detroit area. Also, a community table in the center of the restaurant is made from a reclaimed bowling alley lane.
Yaghi’s New York Pizzeria
• 4220 William Cannon Drive • 512-891-7900 • www.yaghispizzeria.comThis Austin-area chain serves New York-style slices and whole pies in addition to calzones and salads.
The restaurant offers a $5 lunch special with two one-topping slices and a canned drink.
The Popeye pizza is topped with extra-virgin olive oil, garlic, mozzarella cheese and tomatoes ($17.99).
All sauces are prepared in-house.
This list is not comprehensive. Menu offerings and pricing at individual restaurants may vary. For more Southwest Austin guides, visit communityimpact.com.
