Chicago-style stuffed pizzas. New York–style thin pizzas. Round pizzas. Six different sauces. Flatbread crust, gluten-free crust, wheat crust, white crust.
Pies at The Pizza Bistro's two locations are endlessly customizable and handcrafted from a 60-year-old dough recipe. Toppings include Italian-imported meats, beef raised in Yoakum, Texas, and locally grown veggies. With specialty pizzas like Texas BBQ Brisket and the rosemary-laced Potato, Bacon & Egg, it's clear that some Italian creations flourish with an Austin flare. Chef-curated, patron-customized, or woven on a dough-and-cheese loom, every pizza can be complemented with one-of-a-kind libations: The Pizza Bistro infuses local Texas liquors in-house, and servers fill frosty glasses with Austin craft beers. Rounding out the menu is an eclectic selection of Italian-American dishes that include homemade pastas, sandwiches, and small plates.
Cuisine Type: Deli sandwiches and catering
Delivery / Take-out Available: Takeout only
Number of Tables: 5?10
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Park anywhere in our lot; Willies, Tacorrido and G's share parking.
In your own words, how would you describe your menu?
Our menu is very diverse. From our G's Club stacked high with fresh meats, cheeses, and veggies, to the Ruben that is panini pressed to perfection with our house-made sauerkraut. Almost everything is made in house daily with the freshest ingredients available.
What is one of your most popular offerings? How is it prepared?
We have so many favorites, but a few popular items are G's Club, Chicken Salad Sandwich, Texas Dip, Ruben, BLT, Carly's Hot Mess and Turkey Jalapeno Melt. We slice all our veggies fresh everyday. Our panini press gets things hot and melty, or try your bread soft with hot and melted meat and cheese. Whatever your preference, we have it covered at G's.
What?s the best reaction you?ve ever gotten from a customer?
On many separate occasions, older gentlemen have taken us aside and quietly said, "Young lady, that is the best Ruben I've ever had."
DoubleDave's Pizzaworks serves up an assortment of hearty, hand-tossed pizzas, Peproni rolls, stromboli, and more. Choose a pie from DoubleDave's selection of specialty pizzas ($19.99 for an 18", $15.99 for a 15", and $12.99 for a 12”)—the buffalo-chicken pizza outfits its surface area in mozzarella, chicken strips, wing sauce, and ranch dressing, while the duplicitous Dave's Fave offers carnivore-coaxing meatball and sausage or veggie-baiting tomato, garlic, and spinach variations on its olive oil, garlic, and oregano sauce base. Do-it-yourselfers are welcome to design their own pies ($10.99 for a 15", plus $1.59 per topping), choosing size, toppings, and the type of crust, and diners wishing to cram their cuisine into claustrophobic confines can opt for a half-dozen Peproni rolls ($7.99), with pepperoni and cheese wrapped into dough. Or escape the boot-shaped grip of the Mediterranean with a Philly cheesesteak stromboli ($10.99 for large, $5.99 for small).
When the first Pizza Patrón store opened in 1986, the Hispanic community felt welcomed by a staff that spoke their language both literally and culturally. Over the years, both the menu and the ever-expanding family of stores has come to reflect this Latin influence, seen in specialty pies such as the La Mexicana with chorizo, ground beef, bell peppers, and jalapenos. A spicy selection of sides includes lime-n-pepper chicken wings and garlic-con-queso wings, and dessert offers the Latin favorite, cinnamon-dusted churros filled with caramel. Additionally, the corporation’s owners are committed to going beyond simply marketing to Hispanic people, and instead, work to create a company that “respects and honors the multifaceted traditions and heritage found within Latin life.”
Although the chef at Flour and Vine Restaurant and Wine Bar draws from a pantry filled with simple, farm-fresh ingredients, the dishes are anything but simple. The restaurant puts an inventive spin on even the most traditional entrees, sweetening their pork chops with apple pomegranate chutney and folding seasoned crayfish and four different types of cheeses into their macaroni and cheese. Staying true to the restaurant’s overall focus on quality and sustainability, the resident sommelier compliments the kitchen’s unique, handcrafted offerings with a wine list that features organic and local selections from different regions.
Best known for our incredible Panini style sandwiches, daily specials, and professional business catering...We are quietly know for the upscale private affairs that really showcase our staffs talented passion for great food. The Beer & Wine will be flowing soon to accompany our Locally Sourced Dinner menu. Stay Tuned!