Chomp into a cheese-spackled slab of flavor with today’s Groupon. For $10, you’ll get $20 worth of traditional Italian tastes at the Greatwood Parkway location of Russo’s New York Pizzeria in Sugar Land, an esteemed eatery voted Houston’s Best Pizza in 2008 by the Houston Press.
Don’t judge a dish by its density—the yeasty slivers here boast charred crusts, imperfectly delicious surfaces (some parts chewy, others crisp and crackly), and more than 30 fresh toppings. Combining family recipes with austere advice (his father’s famed phrase was “If you can’t make it fresh, don’t serve it”), first-generation-Italian Anthony Russo spent years developing the special slices, authentic appetizers, and pasta dishes on the menu.
Temper taste buds with an order of pomodoro bruschetta, featuring toasted Tuscan bread with extra-virgin olive oil, roma tomatoes, garlic, cheese, and sautéed spinach ($5.95). You’ll find pies to please every palate, from super-authentic slices of New York village pizza ($15.95 for a medium) to hand-tossed and customizable brick-oven-baked rounds ($12.95 for a plain medium and $14.95 for a plain large, with additional toppings for under $2 each).
Reviews
D magazine lists Russo's New York Pizzeria as having the best calzone in 2009. The Houston Press Food Blog also sings the praises of Russo's palatable provisions:
- The sausage was real Italian with a nice fennel aroma. But it was the crust that set this pizza apart. It was crunchy and slightly charred along the perimeter with a very crispy bottom and big yeast bubbles along the edges to add chewy texture. – Robb Walsh, Houston Press Food Blog
Russo's New York Pizzeria
With parents hailing from Sicily and Naples, Anthony Russo enjoyed an Italian upbringing. By age 12, he spent much of his time in the kitchen, learning to prepare Old World recipes with his family and family friends. And from the flurry of Italian phrases and conversation, one quote of his father's stuck with him most: "If you can't make it fresh, don't serve it!"
Several decades later, Anthony has hand-tossed his own Italian restaurant franchise and, true to his father's words, employs fresh ingredients in the same family recipes that were passed down to him. Amid exposed brick and walls the warm hue of marinara, skilled chefs craft New York–style brick-oven pizzas with toppings such as spinach, sundried tomatoes, and capers. Servers stand ready to answer questions about the restaurant’s wine lists, letting guests know which wines pair best with the pizzotto sandwich or whether pinot noir can really turn dogs invisible.