From Our Editors
At all five Craig O’s locations, the culinary team begins the day the same way—making pizza dough and sauces entirely from scratch. Combined with whole-milk mozzarella, each hand-tossed or thin, New York–style crust forms the foundation of specialty pies such as the FM 1826, with barbecue beef brisket and pickled jalapenos. Craig O’s pizza can also come customized with 20-plus toppings, such as caramelized onions and canadian bacon, or even be made gluten- and cheese-free for diners with dietary restrictions.
Though pizza remains Craig O’s bedrock, it isn’t the only Italian treat the restaurant has dished out since opening in 2003. Nine dressing options, including housemade Italian and creamy cilantro, crown salads made fresh everyday, and housemade alfredo sauce tops penne pasta and chicken to create a dish that “absolutely rocks,” according to KVUE News.
Brews and wine can complement meals, and a children’s playground beside the Lakeway location’s outdoor patio entertains youngsters more conveniently than highchairs with built-in water slides.