tag:blogger.com,1999:blog-13168417875670050442024-03-14T01:33:30.955-05:00Austin Pizza AdventuringExploring Austin pizza, whole pies at a time.Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-1316841787567005044.post-76961035764068643812017-03-16T14:00:00.000-05:002017-03-16T16:30:43.273-05:00Fort Worth Spring Break Adventures: Pizza SnobI wasn't even trying to go for pizza this time. We had an unexpected lunch to ourselves (the kids were off to the botanical garden to feed the fish) and I've been craving Smashburger. The Austin and Waco locations recently closed, but I was hopeful for the Fort Worth location. It was closed. The natural course of things, therefore, was more pizza.<br />
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Pizza Snob</h2>
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The first thing we noticed when entering Pizza Snob is that the layout and menu emphasize build-your-own pizzas. Build-your-own-pizza as an option is a business giving you enough culinary rope to hang yourself. The more toppings, the more non-standard the toppings, the more likely you are to end up with a mess. <a href="http://www.pizzasnob.com/" target="_blank">Pizza Snob</a> only allows 4 toppings on a pizza, so they are doing their part to prevent pizza abominations (though I'm sure the practical concerns of an overloaded pizza are also in play), but with options like potstickers and salsa verde there are bound to be both stinkers and flavor symphonies coming off of the line.</div>
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We opted for one "novelty" pizza and one standard. I confess that I am not a very good follower of my own rules. At any new pizzeria I like to try a standby (like a margherita, marinera, or pepperoni pie) and a "specialty". For the latter, I like whatever seems to be unique to that pizzeria. Pizza Snob seems obsessed with its alfredo sauce and I just couldn't bring myself to order it. I am a biased woman and I don't want cream, mayonnaise, ranch sauce, or alfredo gumming up my pizza. If I were a local, I<span style="font-family: inherit;">'d eventually give it a try, but I'm not risking it on a vacation when there are more reliably edible options.</span></div>
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Which brings us to the pizza pictured above... the "Thai Potsticker". I loved everything Thai on it and could have done without the potstickers. It had Asiago, smoked mozzarella and smoked provolone cheeses, garlic chicken sausage, sweet chili sauce, cilantro and “Hot” honey in addition to the potstickers. The cheese was greasy and salty, cut by the sweet and spiciness of the sauces. Adding in a very present garlic flavor, each bite was nice.<br />
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I love loved the crust. It came out soft throughout but with enough firmness to hold up. Perhaps it was the lack of sauces, but it only started to sag when we were almost all the way through. It reminded me a bit of a cross between a traditional pizza crust and a flatbread.<br />
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Alas, there were also potstickers on the pizza, which could have been left off without losing anything. When everything on a pizza is soft, the last thing it needs is overcooked pasta wrapped around a relatively mushy and tasteless filling (or at least tasteless against a background of chili sauce and smoked cheese).<br />
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Our second pizza was the "Galic-Buttered Meatball" which had (list directly from their website) "Rosey Goat Cheese (w/blend of Mozz/Provolone), Garlic-Buttered Meatballs, Shredded Parm, Olive Oil, and Fresh Basil". I forgot until this moment that there was goat cheese on it. It was lost in the buttery savory tsunami of the rest of the pizza. I'm sure it contributed, but I couldn't pick it out of the other flavors. It was still a good pizza and there's nothing wrong with transporting garlic butter into my mouth on a good crust.<br />
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This is right on the TCU drag, so I'm not sure how convenient it would be to get to while school is in session, but I'm glad we made the trip.<br />
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Bonus pictures:</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Their order call system is an old BINGO call board, which I loved</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">A+ to this employee working that robotic-looking gas oven. He got some great leopard spotting on our pies without burning them.</span></td></tr>
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Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-84967283902963410032017-03-15T13:25:00.002-05:002017-03-15T13:30:16.374-05:00Fort Worth Spring Break Adventures: Thirteen PiesI didn't come here expecting to pizza adventure. In fact, I was pretty sure that I wasn't going to be eating out at all (my grandma is a cook-at-home-then-eat-leftovers-forever kind of gal). But she offered to watch the kids and give Adam and I a chance to get out by ourselves, so we took advantage.<br />
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Thirteen Pies</div>
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It was #1 on Yelp and I was hesitant. The menu seems to contain some ingredients that are there purely for the pretension (i.e. truffle oil on a pepperoni basil pizza, which I couldn't bring myself to try, so I hold on my principled disdain of it without hard evidence that it is, in fact, a pizza abomination). But, it also had some delicious looking stuff. So we went. I wish I knew I'd be blogging this at the time, because I would have taken more photos. I loved the interior decor of <a href="http://www.thirteenpies.com/" target="_blank">Thirteen Pies</a>. It's dark, deep wood and leather with an open kitchen area and two big wood ovens with vents ascending through the ceiling.<br />
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The gimmick is that there are 12 regular pies on the menu and a mystery 13th pie (though this turned out to be more of a chef's special posted on the wall than a true mystery like The Thing from Southside Flying Pizza where you don't know what you're getting until it arrives). The current 13th pie was cuban sandwich inspired and very very tasty. (and here again comes my want of additional photos, because I'll have to try to remember the ingredients by memory) It had pulled pork, ham, ricotta, gruyere, mustard, and bread and butter pickles. The pork had maintained its moisture and, as the heart of a cuban, put my mind in the right place to enjoy the rest. The bread and butter pickles were a great choice to add crunch and a little bit of sweetness. They offset the salty ham and general savoriness of the rest.</div>
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My nitpicking suggestions for this pizza, my husband assures me, would take this pizza further from its cuban roots, though I argue farther into deliciousness. I wish it had been more mustard forward (which can be done, I've had pizzas at both Pinthouse and House that perfected the balance on a mustard sauce), I wish the cheese had been more <b>there</b> flavor-wise. My husband argues that the cheese in a cuban sandwich is always just <i>there</i>. Again, these are nitpicks. We enthusiastically ate this pizza.</div>
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Next we tried the "Straight", which is a plain mozzarella, basil, and pecorino pie. You know my opinion on aged cheeses shredded on a pizza: If it needs to be there, it should be on the menu and come that way. This needed to be there and was really the star of this pizza. The sharp lemony flavor of the pecorino worked with the milder sauce and mozzarella to create a bite with layers of flavor to experience. I had to balance taking my time and enjoying it with wanting as much of this pizza in my face as possible.</div>
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For dessert we went with the zeppole, which are fried dough balls. They were served with a tart jam (the waiter wasn't sure whether it was cranberry or rhubarb) and honey. It was a great way to end the meal (though, to be nitpicky again, because I can be, if I were to be a place that insists on turning wagyu beef into meatballs, I might also be the kind of place to spring for varietal honey to be super-fancy).</div>
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I don't know why I'm still so contrary about Thirteen Pies. Everything we had was delicious and the atmosphere was great. If someone took me here on a date I'd be impressed. Maybe someone else can check it out and find out whether or not their meat parade (named "Crumbled Meats") needs truffle oil or not.</div>
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P.S. I am reminded by their Twitter profile that the service was fantastic. Attentive, friendly, there when I needed them, not there when I didn't need them.</div>
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Next up:</div>
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Pizza Snob</div>
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Canne Rosso (which now has a location in Austin)</div>
<br />Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-78889078413091752752016-08-01T11:00:00.000-05:002016-08-01T11:00:34.188-05:00The People vs. Jet's Pizza<div class="separator" style="clear: both; text-align: center;">
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<i><a href="http://jetspizza.com/" target="_blank">Jet's Pizza</a> is a national chain which has opened its first location in Austin, on Brodie Lane.</i></div>
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<u><b>Majority Opinion from Chief Pizza Justice Kevin</b></u></div>
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"Good" is a difficult word to parse sometimes, so let's simply say that I would call Jet's good, and my doctor would not agree with me.<br />
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Jet's is that kind of chain where anything that can go through a pizza oven and come out decent is on offer. Wings, salad, subs, and of course, pizza. Subdivide the pizza into round, square, New York, and gluten-free crusts, and throw in the kind of bizarre creations that bored delivery guys make. Oh - and don't forget to "flavorize" your crust with eight varieties of special ingredient, including "Jet's Turbo Crust". Jet's is delivery and carry-out, at least in our neck of the woods, so Karin and I took home three items: Jet's Bread (a sort of deep dish cheesestick covered in butter); a four corner Meatball Supremo; and a small (round) vegetarian.</div>
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Let's get the bad out of the way. The vegetarian was a pizza and not much more. The ingredients and the crust were both pretty bland - you could forget you're eating it while you're eating it. The crust appeared to go through some kind of machine that was visible from behind the counter. It went in a lump, and came out flat and round. I'm not enough of a connoisseur to tell you how much that hurt the crust, but certainly the crust lacked the fluffiness and texture I'd like to see in even a chain crust. Two thirds of the pizza died an inglorious death, reheated and slathered in enough ranch to make me forget how bland they were.</div>
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Mind you, that ranch.</div>
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Which brings us to the good, and there is no quicker way to summarize the good at Jet's than "Ranch Dressing". Their menu lists their ranch as "world famous". Like all lunatic marketing lines, "world famous" made me want to try the ranch so I could find out how terrible was. I was disappointed and pleased to find that the ranch dressing is some of the best I've ever had. It occurs to me I never realized ranch dressing could be particularly good. This ranch was buttery, with a viscous consistency, and I may actually be buying the bottles they apparently sell.</div>
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The Meatball Supremo won considerable praise. Pepperoni, mild peppers, and meatballs. I was initially concerned that the meatballs would be nothing more than an inconvenience, but the garlic undertone they supplied went perfectly with the pepperoni, and the pepperoni, as I believe I've mentioned in discussing other pizzas, were the perfect vehicle to provide an undercurrent to the spice of the peppers. The crust, which is specifically the crust on their four and eight corner pizzas, is square and deep. It is reminiscent of Via 313 - certainly not that good, but it comes closer than a chain has any right to. The square crust was crisp, with a layer of soft breading between topping and crust. It may be the best chain pizza crust I've ever had.</div>
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Jet's bread was served on the same crust, essentially cheesesticks, but slathered in butter, garlic, and romano (the "Turbo" option on the flavorizer menu). "Turbo Option on the Flavorizer Menu" is, incidentally, my favorite Electric Six song. My finger could leave see-through fingerprints on paper from all the grease, but the flavor works - you can certainly tell it's greasy, but the grease is never overpowering, and the flavor comes through as buttery, cheesy, delight, particularly in the ranch dressing. I'm sure every bite of the combination took a year off my life.</div>
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The two products we enjoyed simply didn't care about being gourmet food. They struck a reasonably balanced palette, forgot that heart valves need to be kept clear, and did everything they wanted to do until they hit 11. Previously I spoke about subtlety in pizza, and though the garlic undertone to the Meatball Supremo is an appreciated stab in that direction, Jet's can't really be given any points in that department. It's food to be eaten in the dark, alone, promising yourself you'll start working out Monday. It's damn good at that.</div>
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The round crust is to be soundly ignored in favor of the four and eight corner sizes.</div>
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<u><b>Dissenting Opinion from Pizza Justice Karin</b></u></div>
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After the physical and psychological digestion of this meal, I disagree that the grease was not overpowering. I found myself quite powerless in its clutches. In other words, I didn't quit eating, but I wanted to.</div>
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Jet's wasn't bad, but the best tasting items were also ones that it is hard to justify even as an indulgent treat. Instead, I could order some Papa Johns or haul myself out of the house to an actual restaurant, both of which will allow me to pretend I'm doing something other than eating cheesy butter conveniently processed to be eaten with my fingers.</div>
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On other hand, I am too curious about some of the menu items (like subs) to say that I won't be back.</div>
Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-18315733952867402132016-07-25T11:00:00.000-05:002016-07-25T11:00:08.217-05:00The People vs. Pinthouse Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPZHhSPKbS8NsMoMYtQI0nQb-11t22fDxVBbpQc5H1xY6q65TQUiOUShe0Drza6gX-SdMlzUA5ulwcTlIeY5KFXAuV5pSrw8DNFL51HeHwpvFp2vJrJ93RnyOBLVDxyzfK44WVr0zQpQ/s1600/20160719_191954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPZHhSPKbS8NsMoMYtQI0nQb-11t22fDxVBbpQc5H1xY6q65TQUiOUShe0Drza6gX-SdMlzUA5ulwcTlIeY5KFXAuV5pSrw8DNFL51HeHwpvFp2vJrJ93RnyOBLVDxyzfK44WVr0zQpQ/s320/20160719_191954.jpg" width="320" /></a></div>
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<b><u>Majority Opinion from Chief Pizza Justice Karin:</u></b></div>
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The first time I went to <a href="http://pinthousepizza.com/" target="_blank">Pinthouse Pizza</a> on Burnet, I was not a fan (<a href="http://pizzadventuring.blogspot.com/2013/02/adventure-55-pinthouse-pizza.html" target="_blank">Adventure #55: Pinthouse Pizza</a>). It was overcrowded and noisy (you may notice I have a problem with restaurants who get so noisy that I have to yell in order to have a conversation with my tablemates). On top of that, the pizza just wasn't that great.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yes, I took this picture before I knew I was going to be adventuring again. Old habits die hard!</td></tr>
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Now I'm a whole-hearted convert. They have a new(er) location at Ben White and Lamar and I can't pin it down exactly, but the pizza has improved. Maybe a new dough recipe? a new topping philosophy? Either way, I know that whatever pizza I get there is going to be amazing. Let's take the case of a BBQ chicken pizza. Normally, this would not be a pizza I would ever eat. BBQ sauce does not belong on a pizza. Chicken doesn't belong on a pizza. BUT, I've come to trust Pinthouse so much, that when it was their monthly special last month, I ordered it. I didn't like it, but if there was ever to be a BBQ chicken pizza that I liked, it would have been that one. It had a great balance of sweet and acidic and the chicken was neither over-cooked nor drowned out.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Houdini</td></tr>
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On this adventure, we went with this month's "Off the Map Pie" (and hopefully something they'll bring back), the Houdini. It is a pizza that goes in the category of "best things I've ever put in my mouth". Up there with a salami white cheddar with an egg on it from House Pizzeria or the Detroiter from Via 313. It has to be tasted to be believed.<br />
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Sliced zuchini are the base of the texture for this pizza, then the big dollops of ricotta provide bites of sweet creaminess. Along with the cheese and crust you might expect to fall into an umami coma, but the olive oil on this pizza is actually a lemon emulsion and it wakes the whole pie up. Topping it off is fresh basil, exactly the right herbal note.<br />
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I'll admit that this adventure wasn't my first Houdini, I've had three this month and I'll have at least one more before the month's out.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Cannonball</td></tr>
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For our 2nd pie we decided on The Cannonball, aka the meat parade. Every other meat parade should take note. Ham and pepperoni for variant pork flavor, sausage for chewiness, bacon for crunch, with cheese to hold the whole thing together.<br />
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I've actually never had The Cannonball before (I don't usually go for the meat parade on my own), but it was everything I could have wanted. Every bite was a meaty party in my mouth and the crust holds up surprisingly well to the onslaught.<br />
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Speaking of crust, Pinthouse has an amazing delivery-style crust. It's light enough to be an effective topping delivery system, but flavorful and chewy around the edges. Perfect for dipping in whatever sauce you have laying around from your appetizer or enjoying with just the soaked-in grease of the pizza.<br />
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<tr><td class="tr-caption" style="text-align: center;">El Queso doesn't look like much, but looks are deceiving.</td></tr>
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Pizza wasn't the only new thing we tried. We took advantage of our indulgent mood and tried El Queso (and salsa). The menu lists it as "ale queso" and I'm not sure what that means, but it was certainly less salty and more ?meaty? than other queso I've had.<br />
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Our final indulgence was a beer. I tried Lil Sebastian at the recommendation of the bartender. I am always happy when I can walk up to a bar, explain what kind of beer I'm looking for, and the bartender has a recommendation. In this case, I wanted something yeasty, wheaty, and leaning more toward sweet than bitter. Lil Sebastian is Pinthouse's in-house Belgian-style and it hit every one of those notes.<br />
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Overall, I can't recommend Pinthouse enough.<br />
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<u><b>Pizza Justice Kevin, concurring:</b></u></div>
<br />I write separately to point out the difficulty of a subtle pizza. Like so many of the foods we go out of our way for, a subtle pizza has not only flavor, but rarity to recommend it. I very much enjoyed the Cannonball, which didn't wear any meat without good cause. The Houdini, however, is creative in a way that is seen rarely, and which works even more rarely. The flavors are subtle while being interesting, and the landmines of ricotta provided a sweetness that blended neatly.<br /><br />I would also emphasize the queso - it's certainly more savory than other queso I've had, and the flavor has more depth. I found the different flavor works a little more naturally as a counterpoint to the saltiness of a tortilla chip. I'd also note that the salsa, though less surprising, was excellent. Fresh, with a bite.</div>
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Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-34268439671550122502016-07-18T11:13:00.002-05:002016-07-18T11:13:40.540-05:00The People vs. Toss Pizzeria and Pub<div class="separator" style="clear: both; text-align: center;">
<b style="font-family: "trebuchet ms", sans-serif;"><u>Majority Opinion from Chief Pizza Justice Kevin</u>:</b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5JvMEi8_WA974mehEgXdGnyzEOdrFcchGGZEQwzWNHIY6I2hFxb8diR0TKQR1DFhDG4bsuL2zn7gKzOeU1e8EzYYCM4AU1JTZZPat0sFQV3PrTbln4nrIJbrk708VIKhFeamPYKReSo/s320/20160714_182332.jpg" /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br />I have never had garlic knots like that. I don't know if this simply means I'm uneducated in the art of knots, but they were excellent. Doughy in the center, but crisp on the edges, perfectly oily, just the right amount of Parmesan. The texture was gorgeous. Other knots I've had have been delicious, but never represented the same variety of texture. We got the knots with garlic butter, which was largely unnecessary. Marinara may have been useful.</span><br />
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<br />The pizza was -- I've been struggling with whether to call it bad. No sauce whatsoever is a bold choice, for any pizzeria. Possibly even an admirable choice. My least favorite part of many pizza's is the sauce, and I was initially optimistic about the prospect of the thin layer of cheese on crisp crust (the crust being the one unquestionably delightful part of the pizza for me).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMrGuH5ldmy0x_vub5gvegMQ8fx7Fptw_ZOZC2t0pvCvjoxsNe37CnbTC0z06a_wO1B_UAhlh7AFkhLoVgqSt3MAgdv2Pq1x7qROL_REHPo4vq1G-3rNxWTJoAL0mo0j5hkR86Gu-OHs/s1600/20160714_183436.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMrGuH5ldmy0x_vub5gvegMQ8fx7Fptw_ZOZC2t0pvCvjoxsNe37CnbTC0z06a_wO1B_UAhlh7AFkhLoVgqSt3MAgdv2Pq1x7qROL_REHPo4vq1G-3rNxWTJoAL0mo0j5hkR86Gu-OHs/s320/20160714_183436.jpg" /></a></span></div>
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<br />I chose the pulled pork and jalapeno. A warrior's pizza. The pulled pork and Jalapeno was unquestionably the better pizza, though the pulled pork was a little too dry, and the jalapenos unnecessary. Initially I was optimistic, as the pork and jalapeno married quite well in the first few, cheese-only bites. As I got to the actual pork, however, it was simply uninteresting. It left me running through hog varieties in my head, trying to locate the magical difference that makes pulled pork so wonderful on a sandwich but terrible on a pizza.<br /><br />The jalapeno was, much like the pulled pork, merely inoffensive. The bite it added was pleasant, but it didn't do more than marry jalapeno and cheese. Not a bad flavor, but not why we eat pizza. Even a simple jalapeno pizza from Papa John's would have at least had the sauce to make things more interesting. The pizza wasn't a chore, but nor did it have much of a point. The pizza could have done well to disregard pulled pork for the most ordinary pizza topping in the world, pepperoni, which would have done quite well alongside the jalapeno and the crisp crust. Pulled pork exists because it has a wonderful texture that can complement BBQ sauce and the moistness of melted fat. To sprinkle bits and pieces of it here and there, and then submerge them under Jalapeno, loses the texture and misses the point. That's why pepperoni stands it's ground on pizza.<br /><br />Of course, then I have to ask myself why sauce doesn't belong on this pizza.<br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGlnkoZG9Rg-YS1eL1bFGX_e6CszDQSGXCStlI-84T0Lc0aCP74gbl66FXWDdv65yCvWPSZ8LYk6aIdMRmwJeXV7yAOlSXb0HtAC5f5n8vRdHSpHyThAgfLgnuSinRpg-c9k_gfat8xs/s1600/20160714_183415.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGlnkoZG9Rg-YS1eL1bFGX_e6CszDQSGXCStlI-84T0Lc0aCP74gbl66FXWDdv65yCvWPSZ8LYk6aIdMRmwJeXV7yAOlSXb0HtAC5f5n8vRdHSpHyThAgfLgnuSinRpg-c9k_gfat8xs/s320/20160714_183415.jpg" /></a></span></div>
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<br />Karin's margherita was less inoffensive. A delicate pizza at the best of times, a sauceless margherita isn't impossible, but the tomatoes had better be perfect. So much of the texture of the margherita is built upon the marriage of sauce and cheese, and to use sliced tomatoes invites a failure of ingredients. In this case, the tomatoes were gooey. So too the garlic an unwelcome addition to the classic recipe, which, as I've mentioned, is delicate at the best of times. The garlic was mush, lacking (in the same vein as the pulled pork) any of the bite that makes garlic worthwhile. Being whole garlic, none of the flavor of it could get out to mingle with the rest of the pizza, so it was merely one nugget of sudden sweetness in the midst of other lackluster flavors. The sweetness of the cooked garlic wouldn't have been bad on it's own, but it did nothing to contribute to the flavor of the margherita. When I rule the world, it'll be a war crime to call any four topping pizza a margherita. Until then, I'll content myself with begging that garlic on pizza be chopped and cooked only when the pizza goes through the oven, so that it can work as god meant it to.<br /><br /><div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnowUm31ZpqNwG7OjnIp72dV5swm2t29Z-RAjvUB36XbHFfQRmyw27E4w1Vxj7x3enQT9EPmGicmQ-5H6z1Y6LlHErrBOtNWysECOPubplkja4hWSJKTxubHy5pd5UDJCLeGgi27y8iuI/s320/20160714_182001.jpg" /></div>
<br />On beer:<br /><br />Tipping is so complicated and awful as it is. Don't provide more options. And don't provide options that will result in drunkenly made pizza. Just split the waitstaff tips with the kitchen staff. You don't have to be so fucking Austin it hurts.<br /><br />As someone who has been screwed over by customers seeing the delivery charge and thinking it was a tip, please, keep tipping simple.<br /><div style="text-align: center;">
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*****</div>
<b><br /><u>Concurring Opinion from Pizza Justice Karin</u>:</b><br /><br />I would be tempted to go back only for the garlic knots, which were fantastic, but what makes me hesitant is that Toss was really noisy. It's a small room and sound bounced around so that even with a half-full restaurant, the atmosphere was cacophonous. I'll contrast with Pinthouse Pizza, which also has noise-control problems, but whose hours are such that I can avoid a crowd and whose pizza is so good that there is I would brave a lot for it. Are garlic knots worth it? Probably not, especially given that I wouldn't really want a pizza to go with them.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN7tP6ENOL_QYxlOc-PKR-M-M2y1y7Gp2bOtj6GftcyJazrr-mSGwR0Whe4jrT3k811FKb0DzxKKrzZZU3A-RFJQVCTAdtzMJsQ8PcTTB113jT3Wv2jrYiaUtLsGv98F7u64cROwHi78/s1600/20160714_181948.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN7tP6ENOL_QYxlOc-PKR-M-M2y1y7Gp2bOtj6GftcyJazrr-mSGwR0Whe4jrT3k811FKb0DzxKKrzZZU3A-RFJQVCTAdtzMJsQ8PcTTB113jT3Wv2jrYiaUtLsGv98F7u64cROwHi78/s400/20160714_181948.jpg" /></a></div>
<br /><br />I promised myself that I'd only write one paragraph, but I can't leave it unsaid that I question the choice to simultaneously caution diners with "Don't go crazy...our pizzas work best with minimal toppings" while the "Carnivore" in the specialty pie section includes chicken (alongside 5 other meats). I know every pizzeria needs a meat parade option, but every topping that is included on a specialty better be there because the pizza <b>needs</b> it to achieve maximum deliciousness. That had better be some damn tasty chicken to stand up to all the pork on the pizza (see above notes on the pizzas we did get to understand why I'm skeptical).</span>Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-78931844935632377152016-07-17T20:42:00.000-05:002016-07-17T20:42:47.201-05:00Wiping The Slate Clean and Introducing Adventurer KevinIt's been a while and, while I've never stopped trying new pizzerias around town, I've missed blogging about it. Since the last time this blog was updated my life and Ian's life both changed, moving in opposite directions. I hope whatever Ian's doing in life he's enjoying pizza every now and again and thinking fondly on our pizzadventuring days.<br />
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Now, I'd like to introduce my new pizzadventuring partner Kevin.<br />
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I've known Kevin for five years. We got to know each other in a Saturday night RPG group. I have to admit that, much like my pizzadventuring days with Ian, I look back on that Saturday night group with a lot of nostalgia.<br />
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Here are three things that I like about Kevin:<br />
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<ol>
<li>He has long pretty hair (also pretty green eyes).</li>
<li>He's a writer. When the mood strikes us both we've even traded writing for critique.</li>
<li>His opinions are always well thought out. Even when we disagree, he'll have thought through his position (something I can't always say about myself).</li>
</ol>
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Check out our "<a href="http://pizzadventuring.blogspot.com/p/about-us.html" target="_blank">about us</a>" page for more about Kevin in his own words.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzF9u_OinQWG0-tZ440SNOyswrk61ONbjcC45ugHYyyfB99gviSIGSKbj35tSBQyXO5GdL_ARqgdG_1cXCIolKN1VNV8SF6iSQ7aiLdu8_2wEaLcydGxTgsft3FNwUtP5J_8iVkOo_mA/s1600/BatmanComicIssue1%252C1940.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzF9u_OinQWG0-tZ440SNOyswrk61ONbjcC45ugHYyyfB99gviSIGSKbj35tSBQyXO5GdL_ARqgdG_1cXCIolKN1VNV8SF6iSQ7aiLdu8_2wEaLcydGxTgsft3FNwUtP5J_8iVkOo_mA/s320/BatmanComicIssue1%252C1940.png" width="231" /></a></div>
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With a new partnership I feel it's only fair to wipe the slate clean and go back to Adventure #1. If you've ever walked into a comic shop and heard the news that Marvel or DC has decided to start all over again with issue #1, I feel for you. This isn't a decision I take lightly, but just like I've changed in the last few years (I have a newish husband and a newish baby), I'm sure that some of the pizzerias that Ian and I visited together have changed. Plus, you're going to want to know what Kevin thinks of these places.<br />
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Let's talk about new rules. ...sortof new rules. During our first adventure we joked about being the Pizza Supreme Court (Kevin is a law/SCOTUS geek). At least for now, I'm going to run with it. These are the Court Procedures:<br />
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1. We will trade off picking a pizzeria.<br />
2. The person who did not pick the pizzeria is the Chief Pizza Justice for the adventure.<br />
3. The picking person is afforded a brief concurring or dissenting opinion for each adventure. If the opinion is dissenting, the pizzeria is eligible to be picked again so that further exploration can be made.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mBFvO5ZLJpwqP_sjRH_yHE0R8gw97bAMpnZlS5BfjD4K0vPaDYFkanfEwu54VvU27HXkD6K-A7n1xISji_caE9VhmPMvakfLTkgeu7_b6Zj6OsYBwAKvOs6Y1qXHqJ68OD4bqpWND3E/s1600/20160702_111610.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mBFvO5ZLJpwqP_sjRH_yHE0R8gw97bAMpnZlS5BfjD4K0vPaDYFkanfEwu54VvU27HXkD6K-A7n1xISji_caE9VhmPMvakfLTkgeu7_b6Zj6OsYBwAKvOs6Y1qXHqJ68OD4bqpWND3E/s320/20160702_111610.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hopefully the subject of adventure #2 b/c this is one of the best things I've ever put in my mouth.</td></tr>
</tbody></table>
There are some things that haven't changed though. I still feel strongly about the following:<br />
<ul>
<li>We love locally owned pizzerias. Homogenized chain pizza just doesn't hit the spot and doesn't contribute to the awesomeness of our city. With that said, there are more and more chains trying out Austin as their new market and we would remiss if we didn't try them out, just to confirm if they can reach the high bar that our local pizzerias set.</li>
<li>Specialty pizzas should be a showcase of what the pizzeria does best. These are the topping combinations that the owners/pizziolos recommend, and if they're not putting that much thought into them they are failing to provide a key component of the pizza experience</li>
<li>A pizza should stand on its own. We know that everyone has different tastes, but the pizza should be at its maximum deliciousness without any help from condiments. If Parmesan, red pepper flakes, or (I shudder at the thought) ranch dressing are needed, they should be a balanced part of the pizza, planned for and integrated into the recipe.</li>
</ul>
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I sincerely hope that Kevin and I can carve out new, wonderful pizza memories and do the blog proud.</div>
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Look out for our first Pizza Supreme Court ruling tomorrow!</div>
Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-47367411724812588772013-10-23T22:11:00.003-05:002013-10-23T22:11:42.382-05:00Adventure #72: Pizza DelightI might have guessed what to expect from their <a href="http://www.pizzadelighttx.com/" target="_blank">website</a>, but you know me: always hopeful. In honor of <a href="http://www.buzzfeed.com/" target="_blank">Buzzfeed</a> (and in honor of my time), I present you this brief Pizzadventure.<br />
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Ian and Karin ordered a pepperoni and mushroom pizza. It didn't look too bad!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUD9LEy3h2sraEUDp5WW74V38GmqjzLhI1OnLrrXxfe9TeDfIHJKz0vmV1u8lXsPUzNpTFxeRy78Ex4LWTiLIFMSj6iGAlUZbREcqdqxrfO6wIROxL2LEs8CscSgwZBR-WnkGEaIMaTE/s1600/01797b2de5ebfa596f5b6ab119d31580f666e3fc1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUD9LEy3h2sraEUDp5WW74V38GmqjzLhI1OnLrrXxfe9TeDfIHJKz0vmV1u8lXsPUzNpTFxeRy78Ex4LWTiLIFMSj6iGAlUZbREcqdqxrfO6wIROxL2LEs8CscSgwZBR-WnkGEaIMaTE/s320/01797b2de5ebfa596f5b6ab119d31580f666e3fc1a.jpg" width="320" /></a></div>
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But it was. </div>
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The veggie rolls, with spinach, mushroom, black olives, and feta cheese, looked like giant, thin Hot Pockets. They were good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27b0v5hjrPgBWwBrgh98AGeynkH3-vPEMxO3IOUPxnFs6B8isMqDQHMkbMak38KZEimGFTevFWpcKhXzwbOLiqG1fs9zg_eS3z0SIEtzr-CQKZy9drwQysMQsVmF5rdwiedesXzX7LMg/s1600/01abe8a50135c7600fed74bc76d048ce7d216df7b0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27b0v5hjrPgBWwBrgh98AGeynkH3-vPEMxO3IOUPxnFs6B8isMqDQHMkbMak38KZEimGFTevFWpcKhXzwbOLiqG1fs9zg_eS3z0SIEtzr-CQKZy9drwQysMQsVmF5rdwiedesXzX7LMg/s320/01abe8a50135c7600fed74bc76d048ce7d216df7b0.jpg" width="320" /></a></div>
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But again, the pizza was NOT SO GOOD. Here it is, haunting us.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bnl1_tsywPv4KN-5Wvj2Dom7o-Bqxfx-M6hqFiOiGxUHDfDsFdFuTiQXd5DzIeUXJaWQgb4RQ2iIBjwKgL6PvGXF0RGR64KslwQ1XHf_znOf7CvSzjqQLrm_7eHhAOE-xe900-xuGgU/s1600/0185f4bcb34f9e4770557047230d828183f4810b33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bnl1_tsywPv4KN-5Wvj2Dom7o-Bqxfx-M6hqFiOiGxUHDfDsFdFuTiQXd5DzIeUXJaWQgb4RQ2iIBjwKgL6PvGXF0RGR64KslwQ1XHf_znOf7CvSzjqQLrm_7eHhAOE-xe900-xuGgU/s320/0185f4bcb34f9e4770557047230d828183f4810b33.jpg" width="320" /></a></div>
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Ian and Karin disagreed about where on the spectrum of NOT SO GREAT this pizza should go, but they did agree that the crust was good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ-6rhwzI4EGncLZLiUW924oKNpbleWe32q5U35zDKg_1gPgKLllVCn_vKe_KOzmVmIRkOY5qUsbpekh-Qczx4McUL7BH_TIjo-3G7jaCq-kPMxnwXkHolFZYP4T342yvactKl6dLebU/s1600/01652cec13048924af6065012600fb27b0c1c40553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ-6rhwzI4EGncLZLiUW924oKNpbleWe32q5U35zDKg_1gPgKLllVCn_vKe_KOzmVmIRkOY5qUsbpekh-Qczx4McUL7BH_TIjo-3G7jaCq-kPMxnwXkHolFZYP4T342yvactKl6dLebU/s320/01652cec13048924af6065012600fb27b0c1c40553.jpg" width="320" /></a></div>
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DOG PICTURE!</div>
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<a href="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcQ_ug-7lTgmkhnIcpxNFVEJeiAaNoyqQYGzUrPLW5m6wo-XKCJ9kfDxUct7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcQ_ug-7lTgmkhnIcpxNFVEJeiAaNoyqQYGzUrPLW5m6wo-XKCJ9kfDxUct7" /></a></div>
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Check out <a href="http://www.pizzadventuring.com/" target="_blank">72 Places to Go Eat Pizza</a>!</div>
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- Ian</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-22968078737884861532013-10-03T19:38:00.000-05:002013-10-03T19:38:39.487-05:00Adventure #71: 360 Uno Trattoria<a href="http://www.360uno.com/" target="_blank">360 Uno Trattoria</a> wasn't on my radar in the three years that Ian and I have been pizza adventuring and, after adventuring here I know that there is a good reason. It barely warrants a mention as a pizza place. The decor is upscale and the menu is mostly in Italian, but the pizza is far from classic.<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEWO38LnsEf_T67W4pvQKb0dOC9TXzmvx-5sffwkW8iQgvK02j8SSZUnb4xc-6e7P8XWIUkAuj9re2xbA1FruwSnpXX54o-NXk-E630YyJ4czbrSktYCh8zjGvgXWSXps8QxDRKdL4tU/s1600/Uno+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEWO38LnsEf_T67W4pvQKb0dOC9TXzmvx-5sffwkW8iQgvK02j8SSZUnb4xc-6e7P8XWIUkAuj9re2xbA1FruwSnpXX54o-NXk-E630YyJ4czbrSktYCh8zjGvgXWSXps8QxDRKdL4tU/s320/Uno+3.jpg" width="320" /></a></div>
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The Sfincione, with Italian sausage, mushrooms, onions, peppers, & pepperoncinis, seemed to have too many toppings and none of them were spectacular. The Italian sausage was the best part, but the rest did nothing to highlight it, especially the canned jalapenos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0Ow6J01N3KMnRfZ3sLbUYR9wyzGXEhMJpcm5oXc-mdyMhCkmY9BzbFh8Q8CFZtrgoO9APWACcPGVae570ssr-qcspGtITpOaArte6a6Rt11E4hxTnNofoNtTgIRka6shRt0BnlgzzdE/s1600/Uno+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0Ow6J01N3KMnRfZ3sLbUYR9wyzGXEhMJpcm5oXc-mdyMhCkmY9BzbFh8Q8CFZtrgoO9APWACcPGVae570ssr-qcspGtITpOaArte6a6Rt11E4hxTnNofoNtTgIRka6shRt0BnlgzzdE/s320/Uno+2.jpg" width="320" /></a></div>
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We agreed that the crust would have been better for a white, pesto, or chicken pizza as it had a very subtle flavor that could have been complimented with the right toppings. Unfortunately I'm not inspired enough to go back and try it until I hit the right pizza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqYBR9Q_qiciyY6_rEAKdFHFlNjz8N62ZUOeuHx8Ip8V7coBMUyKi9X9S7LuMCXV8wGIdgBWG-lRy8rTvIfKy84kdOAhLTN38sUDYEis8UMcbYAQaYIOiihyphenhyphen0BjeWsMAWUd1G8Md35yo/s1600/Uno+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqYBR9Q_qiciyY6_rEAKdFHFlNjz8N62ZUOeuHx8Ip8V7coBMUyKi9X9S7LuMCXV8wGIdgBWG-lRy8rTvIfKy84kdOAhLTN38sUDYEis8UMcbYAQaYIOiihyphenhyphen0BjeWsMAWUd1G8Md35yo/s320/Uno+1.jpg" width="320" /></a></div>
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My official stance is "Meh".</div>
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-Karin</div>
Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-69993710681301854362013-09-11T23:04:00.003-05:002013-09-12T09:45:57.507-05:00Denver Adventures: Brava Pizzeria Della StradaIan was on vacation in Colorado last week and ate some pizza. Because he was on vacation, and because this is Austin pizza adventuring, these are going to be short little postcards.<br />
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<h3>
<a href="http://bravapizza.com/">Brava Pizzeria Della Strada</a> - Website </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7vgnnm4ZUKGPQxKRdWxeDQbolbt_3FOswhd0zCY2SXs7Zs1irLTfbbgDATdg1LyOTA5QblKpY6mlkFYwKQm0FeaANb9wkoZBhrncXPNv-w74N4MAHj5AtEDT8J7mnOSfraDxy9_6tD8/s1600/IMG_0035.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7vgnnm4ZUKGPQxKRdWxeDQbolbt_3FOswhd0zCY2SXs7Zs1irLTfbbgDATdg1LyOTA5QblKpY6mlkFYwKQm0FeaANb9wkoZBhrncXPNv-w74N4MAHj5AtEDT8J7mnOSfraDxy9_6tD8/s320/IMG_0035.JPG" /></a><br />
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I found this spot because it happens to be the best reviewed spot in Denver on Yelp. Now, we all know Yelp can be a fickle mistress, she can mislead you, she's a temptress. . .<br />
<a name='more'></a>and this time she's damn right. No offense to the other spots in Denver that I may have missed, but what we have here is high-class, fresh, and affordable Neopolitan pizza in downtown Denver. They operate in front of a tower, with their trailer parked on a patio, burning up wood and pumping out 'za.<br />
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With their pedigree (just read their <a href="http://bravapizza.com/wp/?p=293" target="_blank">website</a>), wood oven, and Yelp reviews, I had to test them as we do all contenders: with the Margherita.<br />
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The Queen - San Marzano tomato sauce, fresh mozzarella fior di latte and the freshest organic basil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8L_Odoaekyl9iNCackY_DtIVbzbNsRmUevmaGDXra5INbUWcu7yKEFXExyaJqzfb8dUgmTy0Vim8iOm2wSD74Or9lru9vPg_JmnM0OqYZ8_JmAi1nsspTs8tZegn0eklcITFv_o2rpk/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8L_Odoaekyl9iNCackY_DtIVbzbNsRmUevmaGDXra5INbUWcu7yKEFXExyaJqzfb8dUgmTy0Vim8iOm2wSD74Or9lru9vPg_JmnM0OqYZ8_JmAi1nsspTs8tZegn0eklcITFv_o2rpk/s320/IMG_0036.JPG" width="320" /></a></div>
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See that? That's a mf'ing Margherita pizza. Those whole leaves of fresh basil, big lumps of fresh mozz, and a fine layer of tomato goodness. If I had a complaint about this pizza, I would say it could have stayed in the oven another 10 seconds, but that's about all folks. Brava would be a top 5 or 6 pizzeria in Austin, right now. Especially given the best part: they charge a reasonable price for this small lump of dough, sauce, cheese, and basil - 7 bucks. Some folks need to take notice - I'd love to pay a few bucks less for our best Neopolitan pies here in ATX.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W-SFfxGFP8hAlzMT4s53ThIZlYfeMRtlT-9VrN6ZPRd3CxpuZhGQbIOfaO3yslK_fiXgGi_4wRys45PON-lv1Xt4Y5FugIXT7UlfGWx5XmNf0KQVgmeA5b95kjdjZDJOJvB8cfj6gZQ/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W-SFfxGFP8hAlzMT4s53ThIZlYfeMRtlT-9VrN6ZPRd3CxpuZhGQbIOfaO3yslK_fiXgGi_4wRys45PON-lv1Xt4Y5FugIXT7UlfGWx5XmNf0KQVgmeA5b95kjdjZDJOJvB8cfj6gZQ/s320/IMG_0038.JPG" width="320" /></a></div>
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PS: I spoke with David while I was there for a while about process, prices, and pizza. He's a very nice guy!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-7008291204790685862013-09-11T18:14:00.001-05:002013-09-11T23:09:16.544-05:00Denver Adventures: Lucky Pie Pizza and Taphouse<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Ian was on vacation in Colorado last week and ate some pizza. Because he was on vacation, and because this is <i>Austin </i>pizza adventuring, these are going to be short little postcards. </span></div>
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<a href="http://luckypiepizza.com/#/Lodo" target="_blank">Lucky Pie Pizza and Taphouse</a> - Website</h3>
I met up at this downtown establishment with my old friend Meagan and her man Steven. We had a good time (beeeeeeerrrr). Now let's get to the point.<br />
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<b>Fresh Mozz - </b>fresh mozzarella, san marzano tomato sauce, basil<br />
<span style="text-align: center;"><b>Peaches for Me </b>- bacon, peaches. . .riccotta? This was a special pie of the day, and I had so much fun drinking I forgot to write the ingredients down. </span><br />
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<span style="text-align: center;">The highs: </span><br />
<span style="text-align: center;">- The special pie with peaches was creative and full of flavor, an inspired special.</span><br />
<span style="text-align: center;">- The beer selection is fantastic</span><br />
<span style="text-align: center;">- The outside patio is quite nice</span><br />
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<span style="text-align: center;">The lows:</span><br />
<span style="text-align: center;">- I know the Fresh Mozz didn't bill itself as a Margherita, but look at the ingredients, folks. It was a Margherita, and a bad one. Those little strands of basil do nothing for me. The mozzarella wasn't superb or evenly distrubuted.</span><br />
<span style="text-align: center;">- The crust on both pies was chewy, like a sourdough crust (say at <a href="http://www.pizzadventuring.com/2011/03/one-year-anniversary-return-to-house.html" target="_blank">House</a>), but wasn't as tasty.</span><br />
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<i>Fresh Mozz #1</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGmq2TADh8lwoliaOXLF4OrB47jI8s9up_BQjyAxq-VWtUPpt3da_ayO9ncs-EuXGuXSELoJZwFf7pu9Tt_j6_ZOMmM6w3ywZVBdnuf-mVthYZKyfvEA2bNEURycvnanQoeVQooX8vgE/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGmq2TADh8lwoliaOXLF4OrB47jI8s9up_BQjyAxq-VWtUPpt3da_ayO9ncs-EuXGuXSELoJZwFf7pu9Tt_j6_ZOMmM6w3ywZVBdnuf-mVthYZKyfvEA2bNEURycvnanQoeVQooX8vgE/s320/IMG_0032.JPG" width="320" /></a></div>
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<i>Fresh Mozz Upskirt</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbY1oiXdnjVUNxTXDt_BIYRjT_M3dIpNt9h_bzlGazkrQ5MKlmKL51Q1ZnQTcS81fOVKIf1g4Ao2D22_QmHhiuXBzphjS5y80bCf8aLfOLCTJiMODwOl5J7DGJ2ZNyuFfC-JAhDfMteY/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbY1oiXdnjVUNxTXDt_BIYRjT_M3dIpNt9h_bzlGazkrQ5MKlmKL51Q1ZnQTcS81fOVKIf1g4Ao2D22_QmHhiuXBzphjS5y80bCf8aLfOLCTJiMODwOl5J7DGJ2ZNyuFfC-JAhDfMteY/s320/IMG_0033.JPG" width="320" /></a></div>
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<i>Peaches #1 - looks like some green onion there?</i></div>
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<i>Peaches #2</i></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-20605823759789940312013-09-05T21:07:00.000-05:002013-09-06T08:42:00.870-05:00San Antonio Adventure: Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kqlWBtLpWljNcDAmpOznrjlfRoYHExbBIawJBKhOQ8nSdJOSeVrZp6_Hg1IZtm9eMlE7oMbOvGRCAXjUg7LByY9vp6-dnhrKmm4C_glA28K2BS9bT2VJnWNd-Fkp567XPpV4qebzJAA/s1600/20130901_162125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kqlWBtLpWljNcDAmpOznrjlfRoYHExbBIawJBKhOQ8nSdJOSeVrZp6_Hg1IZtm9eMlE7oMbOvGRCAXjUg7LByY9vp6-dnhrKmm4C_glA28K2BS9bT2VJnWNd-Fkp567XPpV4qebzJAA/s320/20130901_162125.jpg" height="240" width="320" /></a></div>
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Labor Day weekend San Antonio was host to WorldCon, also known as the World Science Fiction Convention and LoneStarCon3. While I was there, it wasn't a hard decision to hop on Yelp and find one of San Antonio's top rated pizzerias, <a href="http://www.doughpizzeria.com/" target="_blank">Dough</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHemLlNjcos39wIXviA6uolWvTUKX8GmyHfd383ezsm6jKBe7JoL_plUjIO5lii9X46IrO8cdkrMXozOMEP7yWMjx3twLnH3O3WkI7rgZTRH8MZRv38Igjrva5sxd7zScB56ZQMjjLfI/s1600/20130901_162806.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHemLlNjcos39wIXviA6uolWvTUKX8GmyHfd383ezsm6jKBe7JoL_plUjIO5lii9X46IrO8cdkrMXozOMEP7yWMjx3twLnH3O3WkI7rgZTRH8MZRv38Igjrva5sxd7zScB56ZQMjjLfI/s320/20130901_162806.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The menu, with items marked as "AS SEEN ON THE FOOD NETWORK"</td></tr>
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It didn't take long for us to find out that Dough was featured, at some point, on The Food Network. I can only hope that that notoriety was the reason that, when we answered "no" to the waiter's question of "Have you been here before?", the waiter went off on lackluster prepared speech about Neopolitan pizza. We heard that speech three times as our neighboring tables turned over. The strange atmosphere of a tourist destination rather than as a world-class pizzeria is my only complaint and I'm glad to have it out of the way because the food speaks for itself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreGZyTR9MG2XaOJLypw3UM9f4P2gwpjQ0MfzOJHNo2cYnc1zQTmzsyddkqXV5z0xBty87Up16Ntqf43oUsfUEoQAPpBUWvgNeeAUefzXls5VkuT5DbftJEXnr9u4xYJowAph3494vtfc/s1600/20130901_164127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreGZyTR9MG2XaOJLypw3UM9f4P2gwpjQ0MfzOJHNo2cYnc1zQTmzsyddkqXV5z0xBty87Up16Ntqf43oUsfUEoQAPpBUWvgNeeAUefzXls5VkuT5DbftJEXnr9u4xYJowAph3494vtfc/s320/20130901_164127.jpg" height="240" width="320" /></a></div>
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Dough makes its own mozzarella, which made the above appetizer, Burrata Napoletana, a heavenly experience. The sack of cheese featured there is "fior di latte burrata" which is mozzarella on the outside and mozzarella and cream on the inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzoyy6vqNjBNgqjHxhPlQ7AMKnPWG07aBSVBJUadCuVMkTrT6a-p2c50F2UKNPkTsHD2-wonhJfT9qRuo-646GQ_CbWSzCfkJ9c1lU05l0XN6J9N8tcepAl1BUawnVE_wB_Wd9mcsqfY/s1600/20130901_170740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzoyy6vqNjBNgqjHxhPlQ7AMKnPWG07aBSVBJUadCuVMkTrT6a-p2c50F2UKNPkTsHD2-wonhJfT9qRuo-646GQ_CbWSzCfkJ9c1lU05l0XN6J9N8tcepAl1BUawnVE_wB_Wd9mcsqfY/s320/20130901_170740.jpg" height="240" width="320" /></a></div>
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We followed that up with the <a href="http://www.youtube.com/watch?v=ltG37Bbx1qk" target="_blank">Bufala</a> Margherita. I have rarely put something so divine in my mouth. It is pizzas like this that make adventuring a passion and not just a hobby. It is indescribably good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGaLUUMp2vLZkEzeWkuyCwvdu6eUnKrP-RvseZ9574GwZ6lzyT7qBXcCU-8sXuCSzYtA3sLZeqCvjsOg67ugA2djwqZJWuHfVKfD3RL1GXs0A3J6EXenR7MMgkH9c1czOZdTLTAGehuc/s1600/20130901_170751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGaLUUMp2vLZkEzeWkuyCwvdu6eUnKrP-RvseZ9574GwZ6lzyT7qBXcCU-8sXuCSzYtA3sLZeqCvjsOg67ugA2djwqZJWuHfVKfD3RL1GXs0A3J6EXenR7MMgkH9c1czOZdTLTAGehuc/s320/20130901_170751.jpg" height="240" width="320" /></a></div>
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Dough is worth the two hour drive to San Antonio. If you can filter out the touristy stuff you will have an incomparable communion with the flavors of tomato, cheese, and gluten.<br />
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-Karin<br />
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P.S. Get dessert.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6QShLLOVAmUsRax9zar5BDKc20h6PG2kmjjpxyzRefL26__EjniLSuLW4zhxi4A-XThyphenhyphenoqyirC7ZTwcHTtEzd8DDsuH1vvWJUYxvzEYvskMvikiAmnyLwYmNq3wheFvU8WoDCTaw8cE/s1600/IMG_20130901_172106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6QShLLOVAmUsRax9zar5BDKc20h6PG2kmjjpxyzRefL26__EjniLSuLW4zhxi4A-XThyphenhyphenoqyirC7ZTwcHTtEzd8DDsuH1vvWJUYxvzEYvskMvikiAmnyLwYmNq3wheFvU8WoDCTaw8cE/s320/IMG_20130901_172106.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panna cotta with caramel sauce, cherries, and raisins</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-66496653706423909552013-08-27T21:43:00.000-05:002013-08-27T21:44:01.655-05:00Adventure #70: Umami Mia<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.umamimiapizzeria.com/" target="_blank">Umami Mia</a> - yet another pizzeria in the <a href="http://www.pizzadventuring.com/search/label/78704" target="_blank">78704</a>. Having revamped the spot where Romeo's used to sit on Barton Springs, they promise to serve up "umami bombs" of flavor. It sure looks good, doesn't it? (The light was just gorgeous in here.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0wR9prNDyL5jvxErSUOEHHDTmlC7blJ4D_r4kE2X4zNENGsabfY7Pu9RxrVGEMuuw1emGVlVMNh9Q3BVnKaGfi6lltbti7VMmkyLNzo4aYPrk5OZGJCgb1QZsRVDOj4asJupSpwo6wA/s1600/2013-08-25+18.54.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0wR9prNDyL5jvxErSUOEHHDTmlC7blJ4D_r4kE2X4zNENGsabfY7Pu9RxrVGEMuuw1emGVlVMNh9Q3BVnKaGfi6lltbti7VMmkyLNzo4aYPrk5OZGJCgb1QZsRVDOj4asJupSpwo6wA/s320/2013-08-25+18.54.25.jpg" width="320" /></a></div>
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<i>The "Here Piggy"</i></div>
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We made it in to Umami Mia on off-peak hours, so the place was pretty dead and soft afternoon light filtered through the windows. It was peaceful. I'm a fan of peace; I try to avoid the area around Barton Springs and Lamar when possible because it's just plain crowded. </div>
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I promise, I'm not 28 going on 80. I just hate crowds. Enough with the confessional, how was the pizza?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuXFp8ezbhNcGROPRCu1s3vRgJVzxxQVVUqEaXbrVeSNYo0SaPyP8RE_4V-QxXWQZad2ZL1EQPai6sah4qgz5lcww3WTo9HYh3wdCXom5QT5iCVDpbpxm2VyFRoMOpV7MggZltxvL-Ns/s1600/2013-08-25+18.54.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuXFp8ezbhNcGROPRCu1s3vRgJVzxxQVVUqEaXbrVeSNYo0SaPyP8RE_4V-QxXWQZad2ZL1EQPai6sah4qgz5lcww3WTo9HYh3wdCXom5QT5iCVDpbpxm2VyFRoMOpV7MggZltxvL-Ns/s320/2013-08-25+18.54.38.jpg" width="320" /></a></div>
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<i>Crust looks good</i></div>
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We settled on two pizzas from the Umami section of the menu. Go hard or go home, right? Pies here are only offered in 12", so that's the size we got. Below you see the Here Piggy: tomato sauce, braised bacon,</div>
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crispy fried carrot, house pickled jalapeño, blue cheese</div>
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<i>Here Piggy #2: those are fried carrots!</i></div>
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I loved the pickled jalapeño. Karin loved the fried carrots. We both agreed that this pizza was good but not great. There are flavors here, and they're all good, but they don't feel cohesive. My theory is that there's just too damn much going on here. Again, each element is damn fine. Ok, so Karin said the sauce was a little too sweet to her, but that was the only concrete complaint.<br />
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So we had an appetizer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMo9krjwOaPujbK2ijUXXZtmrD_RH03IM0DutBdH5ajLwYOvrHDZWeNfkFlTkwIgooHgWqT7X42h9jOd1lv6AYaHZtECboX1ZIkVWon5dY-oCufca6gq8yhoos5r79nuPRyJTrmTB8huY/s1600/2013-08-25+18.46.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMo9krjwOaPujbK2ijUXXZtmrD_RH03IM0DutBdH5ajLwYOvrHDZWeNfkFlTkwIgooHgWqT7X42h9jOd1lv6AYaHZtECboX1ZIkVWon5dY-oCufca6gq8yhoos5r79nuPRyJTrmTB8huY/s320/2013-08-25+18.46.17.jpg" width="320" /></a></div>
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<i>Appetizer Interlude: Fresh mozzarella</i></div>
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The mozzarella wasn't standout to either of us, but as with most things I liked it more than Karin (burn!). What I didn't like were those little dark tomatoes. Egads they just struck me the wrong way. No complaints from the rest of the table though.<br />
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On to the star of the show. . .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvKNemSTo7WiVfnieZwq877isWPwTkMKcikHawNyN2QlDU-8xCQ22EE5Zl3zt3Q4WwS28QGY6dc-uIGL_GTiRAAHvsceWGRa477jwR5VWHrkxF1M88sBY6Z9aihE65BDWzBdeip6cNtg/s1600/2013-08-25+18.54.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvKNemSTo7WiVfnieZwq877isWPwTkMKcikHawNyN2QlDU-8xCQ22EE5Zl3zt3Q4WwS28QGY6dc-uIGL_GTiRAAHvsceWGRa477jwR5VWHrkxF1M88sBY6Z9aihE65BDWzBdeip6cNtg/s320/2013-08-25+18.54.55.jpg" width="320" /></a></div>
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<i>The Mean Green</i></div>
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The Mean Green: umami citrus soy pesto, mozzarella, chili flakes, lemon zest, parmesan. THIS is what you expect when you go to a place espousing flavor bombs. Umami citrus soy pesto? More like crack pesto. The lemon zest cuts through the cheese and commingles with the oil, leaving you with a thick and rich feeling . . .is it? is it? . . .</div>
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Umami.</div>
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Folks, I'm not going to lie. I'm not sure how I feel paying $13 to $15 for a 12-inch pizza when I'm not sure if it's going to be a knockout. I DO feel comfortable paying that for the Mean Green, though, so maybe there are some other gems on the menu. </div>
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- Ian</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFSYcTqU_Yl02J1Zr28Py-vT9Y6225GxxZmvOyqCjfqbZkTUYOKdC8owr6X40E0W_N8si3pVmVgz4cfVXcvDMyslvd_UVjPTwW4BXpVqnP-2pM3Q1Ne1KIu__SqwqtuqsW2BRm9UUqwE/s1600/2013-08-25+18.55.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFSYcTqU_Yl02J1Zr28Py-vT9Y6225GxxZmvOyqCjfqbZkTUYOKdC8owr6X40E0W_N8si3pVmVgz4cfVXcvDMyslvd_UVjPTwW4BXpVqnP-2pM3Q1Ne1KIu__SqwqtuqsW2BRm9UUqwE/s320/2013-08-25+18.55.02.jpg" width="320" /></a></div>
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PS: About the menu. They're going for a subway theme in here, and I love the decor of the place and how they've decorated, but I can't abide by the menu. I feel that the fonts are too small and that the menu isn't very easy to navigate. Having not lived in New York, maybe this is part of the subway theme? Also, the PDF menu on the website requires you to zoom because they've got a full page menu at the bottom that fits to page. Info delivery fail.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-38980053844794754302013-08-22T21:39:00.000-05:002013-08-23T10:20:53.605-05:00Adventure #69: Brooklyn Heights Pizzeria<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH0A2fK7ecHiOo43wLqfuMOeDEgsUOTMHknl4CR2vJJr39pIi9WAKfueaS3F804a5o7rCWrLyAGb4PyYhBlGZbB4dgD4TmUO8LqoLmZV033B9RxAo7kzVP7BCPgnuchKE-S4E0ns6qrY/s1600/48701-bill-and-ted-69-dudes-jpvx.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH0A2fK7ecHiOo43wLqfuMOeDEgsUOTMHknl4CR2vJJr39pIi9WAKfueaS3F804a5o7rCWrLyAGb4PyYhBlGZbB4dgD4TmUO8LqoLmZV033B9RxAo7kzVP7BCPgnuchKE-S4E0ns6qrY/s320/48701-bill-and-ted-69-dudes-jpvx.gif" width="250" /></a></div>
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I promise that will be my only reference to this being #69, but we were adventuring in my old pizza delivery area. I wish that I had nostalgic feelings about how awesome it was, but mostly I remember some assholes that lived in an apartment complex in my delivery area that ordered all the time and always pre-tipped (tipped online so that I knew what they were going to tip ahead of time) me a dollar on their $30 order (I won't get started on my issues with tipping, I'll leave it at the fact that it is a broken system).<br />
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<a href="http://brooklynheightspizzeria.com/" target="_blank">Brooklyn Heights Pizzeria</a> is definitely the best thing about the Avery Ranch area (I have complicated feelings about suburbia). In fact, if I were to list my top three things about Avery Ranch it would would be as follows:<br />
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#1: The marinated tomatoes on the "Mama Mia"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy9BqLqgLm7Nl8wRmW6jMq2ivy8qLimq2kL361a62NX5deD0HOpoKz-FulMZn4v80WO4qZFoKae7eT8sTV3tbfZ1Kcx0tVwXmiVnLZF3IYInyPnHGkN15bI5wUW-vC4uNwC-3uHsKIhU/s1600/20130815_182511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy9BqLqgLm7Nl8wRmW6jMq2ivy8qLimq2kL361a62NX5deD0HOpoKz-FulMZn4v80WO4qZFoKae7eT8sTV3tbfZ1Kcx0tVwXmiVnLZF3IYInyPnHGkN15bI5wUW-vC4uNwC-3uHsKIhU/s1600/20130815_182511.jpg" width="320" /></a></div>
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#2: The way that the fresh garlic, onions, and savory meatballs complimented the salty pepperoni<br />
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#3: The great happy hour specials. Our bill for the huge pizza, an appetizer, and two beers was only $30, more than $20 of which was the pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0Jdiv0YYsX2yWpfZf7QuIHDqFT6uUbCyGPh3DnH-99t6X1t3_7i6LEJvbFsrQmsse4VVoXxXpQSgHG5cuuigYsJDQHg0dC1qxYlg_u8aLwM1UM6wes73yHe7e9SjQoSWHgTMmRXKzd8/s1600/20130815_181545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0Jdiv0YYsX2yWpfZf7QuIHDqFT6uUbCyGPh3DnH-99t6X1t3_7i6LEJvbFsrQmsse4VVoXxXpQSgHG5cuuigYsJDQHg0dC1qxYlg_u8aLwM1UM6wes73yHe7e9SjQoSWHgTMmRXKzd8/s1600/20130815_181545.jpg" width="320" /></a></div>
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If you're in the area and hungry (and especially if it is happy hour), this is a good choice.<br />
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-KarinAnonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-89389626200622519122013-08-13T23:16:00.004-05:002013-08-13T23:16:44.391-05:00Adventure #68: Second<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-LNA58jJ6BPA/Ugj5Dgqb4fI/AAAAAAAADY8/RCDFp7rndRI/w737-h553-no/20130811_195815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-LNA58jJ6BPA/Ugj5Dgqb4fI/AAAAAAAADY8/RCDFp7rndRI/w737-h553-no/20130811_195815.jpg" width="320" /></a></div>
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<i>Second, exterior, afternoon</i><br />
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We made our way to one of our snazzy adventures tonight, to a place with $6 Fire Eagle (what?!) and chicken fried stuffed olives. That place was <a href="http://congressaustin.com/second/" target="_blank">Second</a>, an offshoot of Congress and Bar Congress (they share the same kitchen). So, for the second time in a row, Karin and her gentleman arrived before me, ordered an appetizer of chicken fried olives, and ate it, all before I arrived.<br />
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Now how was the pizza?<br />
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<i>Black and Bleu</i></div>
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Meet our first pie, the Black and Bleu: black truffle, bleu cheese, pork belly confit, dates, and red onion. Karin and I had both heard about this pie from other folks, including a vegetarian who substitutes portobello mushroom for the pork. </div>
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My take? Hedonism on crust. For god's sake, you can add foie gras to this pizza. It'll cost you another $14 on top of the $16 this pie costs, but if you're living large, why not? Now that I'm bordering on classism, let's bring it back to the pizza. This thing is sweet (dates), savory (bleu cheese), salty (pork fat), crunchy (crust) and chewy (truffle) all at the same time. It's the opposite of subtle. It punches you in the face with flavor, but you keep coming back for more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnEeGjxXRFkOHLuGqMgKOVS1KPgem_ZIdJNpNxdADnJWUTweYcStXqHNKuSAsoumzhmAenzjfJMyKEHxVV3Y4ZyX9t4mQETQ2NF5KeVfxRL7WF8SOfZdUDc6jxPr_KS_Q9dyfzBx4cOE/s1600/2013-08-11+19.16.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnEeGjxXRFkOHLuGqMgKOVS1KPgem_ZIdJNpNxdADnJWUTweYcStXqHNKuSAsoumzhmAenzjfJMyKEHxVV3Y4ZyX9t4mQETQ2NF5KeVfxRL7WF8SOfZdUDc6jxPr_KS_Q9dyfzBx4cOE/s320/2013-08-11+19.16.10.jpg" width="320" /></a></div>
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<i>Black and Bleu 2</i></div>
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Interlude: Brussels Sprouts.<br />
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<i>Brussels Sprouts: vegetables with pork counts as pork</i></div>
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Because Karin arrived early and ate the chicken fried olives without me, I indulged myself with some brussels sprouts, featuring mint, feta, and bacon. They were great, but the real treat is that they reminded me of this wonderful Boondocks moment: <a href="http://www.youtube.com/watch?v=Msdpcck_AdI&noredirect=1" target="_blank">http://www.youtube.com/watch?v=Msdpcck_AdI&noredirect=1</a><br />
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So, if the Bacon and Bleu punched you in the face with flavor, how did our other pie, the Pomodoro, fare?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP8PxDaEcmRGpYf2ht51ytz_ULNY3XYHfBAOZl7DDUWwm6ILRXwseGOAKqNsaRiUxKRHyHh02PLBuWroI_fWP-iz22zTNmyFlO96_ymMCCSymg1JvMBwEKsd0AVWFtme9CNV1tjQjufk/s1600/2013-08-11+19.30.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP8PxDaEcmRGpYf2ht51ytz_ULNY3XYHfBAOZl7DDUWwm6ILRXwseGOAKqNsaRiUxKRHyHh02PLBuWroI_fWP-iz22zTNmyFlO96_ymMCCSymg1JvMBwEKsd0AVWFtme9CNV1tjQjufk/s320/2013-08-11+19.30.08.jpg" width="320" /></a></div>
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<i>Pomodoro</i></div>
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The Pomodoro was nearly a margherita in all but name. Simple ingredients: san marzanos, extra virgin olive oil, fresh mozzerella, and basil. As much as you would think that these simple pies would be hard to mess up, they're actually very hard to get right. </div>
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This pizza missed the mark. Nothing stood out, it felt uninspired, the cheese was unimpressive, and the sauce was slightly off. Not bad, but to me it tasted more like a bolognese; I would want to eat it on pasta. Now, maybe we're spoiled by all the good simple pizzas out there (Pieous, with their homemade mozzarella, or Bufalina, with their nuanced sauce, both stick out here). That being said, we know an average pizza when we eat it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoDJGh0XBBNRl3tEN31KSxw_o1Ub-hnJRwzF4BaIKoDPupumT9fJz_rzq1fGoNVxFGGPsfaMMIDuUfUX38UREBw62jd6O9zkp4Y6reqQ_XSkPrp2hrefTjIbN84pg31QxQOJgloxsrdk/s1600/2013-08-11+19.30.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoDJGh0XBBNRl3tEN31KSxw_o1Ub-hnJRwzF4BaIKoDPupumT9fJz_rzq1fGoNVxFGGPsfaMMIDuUfUX38UREBw62jd6O9zkp4Y6reqQ_XSkPrp2hrefTjIbN84pg31QxQOJgloxsrdk/s320/2013-08-11+19.30.04.jpg" width="320" /></a></div>
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<i>Pomodoro 2</i></div>
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Let's talk about crust. The crust on both of these pizzas was fantastic. It was QUITE crunchy, with a little bit of cheese either accidentally or purposefully sprinkled on and baked in. It wasn't what we've been seeing lately, and we really went for it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsQGxIbyap2fRrxx9uoe3mvF-s-tnXwKY5A5lOyyd-ARyG1XqrFx73ChOkFm52_pIU61uRNX-8nT98dxU-ekLkfLlWS8Y0gKK7k0swbyj_6xjw7EbIaVQrXPKFwbcD4EjMi9NJkmSEwU/s1600/2013-08-11+19.16.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsQGxIbyap2fRrxx9uoe3mvF-s-tnXwKY5A5lOyyd-ARyG1XqrFx73ChOkFm52_pIU61uRNX-8nT98dxU-ekLkfLlWS8Y0gKK7k0swbyj_6xjw7EbIaVQrXPKFwbcD4EjMi9NJkmSEwU/s320/2013-08-11+19.16.16.jpg" width="320" /></a></div>
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<i>Really crispy, really good</i></div>
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In summary, this was a mixed bag. The black and bleu is a hedonistic delight that is worth taking in with some cocktails when you feel snazzy and rich. We don't know much about our readers, but to us a $16 pizza with a few $9 cocktails adds up quick for these adventurers. The crust on both pizzas makes us feel like the other three pizzas on the menu could be great, but the Pomodoro makes us wary.<br />
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But the cocktails are great and I hear these olives are good:<br />
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<a href="http://1.bp.blogspot.com/-cNy_nw5vIjQ/Ugj5DsGC7QI/AAAAAAAADY8/zfENxd2YgJ4/w415-h553-no/20130811_184933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-cNy_nw5vIjQ/Ugj5DsGC7QI/AAAAAAAADY8/zfENxd2YgJ4/w415-h553-no/20130811_184933.jpg" width="240" /></a></div>
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<i>Pimento cheese-stuffed olives of jealousy</i></div>
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Yes, I'm bitter I didn't get any.</div>
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- Ian</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-14081659826621882172013-08-03T13:02:00.000-05:002013-09-04T18:50:46.852-05:00Adventure #67: Bufalina<div class="separator" style="clear: both; text-align: center;">
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The adventure to <a href="http://www.bufalinapizza.com/about/" target="_blank">Bufalina</a>, which doesn't even have a sign on the door it is so new, began with Adam and I enjoying "Today's mozzarella", pictured above. That salad is everything that is right with the Austin pizza scene right now. It seems that recently the newest pizza places have paid a lot of attention to creating the perfect pizza experience. From Pieous with its paper plates, chalk on the walls, inspirational quotes, and the feeling of being with family, to Winflo Osteria with its focus on being an upscale, clean, and an Austin-style way to experience real Italian food. Bufalina falls between them: Cozy and minimal with picnic tables in the center, carafes of water, and the pizza oven jutting out into the dining area.<br />
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The "today's mozzarella" salad, by the way, was perfection. The breakdown: Fresh mozzarella (made in house) drizzled with a dressing that we think was olive oil, lemon juice, salt, and pepper and then covered with spicy arugula and heirloom cherry tomatoes.<br />
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As far as the pizza goes, it was delicious. We ordered the "calabrese" (above) which came with tomato sauce, mozzarella, salami, and roasted peppers and the "marinara" (below) which is simply tomato sauce, garlic, and oregano.<br />
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Ian felt that both pizzas had a lot of nuance of flavor and I agree. They were the kind of slices that you let sit in your mouth for a moment so that you can sort through the flavors and appreciate how they work together.<br />
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The crust was very chewy and this is probably where the only contention in our party was. It wasn't until a few days later, eating at another pizza place, that I realized why I wasn't super-thrilled with the crust even though I'm usually a fan of chewy: I didn't taste the char on it. Despite the perfect looking leopard spotting on the tops, if you look at the upskirt shot, you'll notice how clean and white it is. Char, for those of you who haven't yet ventured into wood-fired pizza, is the "burned" outer surface of the crust and the burned flour that accumulates on the floor of the oven and seasons it. The urge to think that burned things are dry and unappetizing is not at all true for wood-fire-cooked pizza. The oven cooks things so fast that the inside stays nice and moist and chewy while the outside gains flavor. Lots of things can affect how a pizza cooks in this kind of oven (like humidity, coldness of the dough, the wood), so if you get a pizza with the perfect amount of char it is a thing of beauty.<br />
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Bufalina is well worth checking out. I'd like to see if the char issue was just that day (or just those pizzas), so you can bet that I will be back.Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-42540526558636409722013-07-20T10:28:00.001-05:002013-09-04T18:50:46.857-05:00Adventure #66: Jack Pizza Company (Redux)We weren't meaning to head back to <a href="http://jackpizzacompany.com/" target="_blank">Jack</a> when we headed out on this adventure. We were downtown, seeking strange new pizza at places like Hoek's Death Metal Pizza and Pizzeria Paparazzi. Neither were open at 7:30 on a Thursday evening, and hell, I'm not sure if Pizzeria Paparazzi even exists. We found an empty storefront with no hours listed. It's the only place I've ever seen that has a question mark on its Yelp map.<br />
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We weren't going to go adventuring without getting pizza, so we went on a clarification mission to Jack. A clarification mission is an adventure meant to clear up disagreement or lingering questions about a pizzeria. Sometimes we're just trying to see if the quality has changed over time. In this case, we'd both had different experiences after our <a href="http://www.pizzadventuring.com/2010/07/adventure-17-jack-pizza-company.html" target="_blank">initial visit</a> to Jack in 2010. I'd been a time or two and felt about the same as I ever did. Karin had been back and had a not-so-great pie. It was time to reconcile our opinions! [Disclaimer: these pictures are terrible due to dive bar lighting]</div>
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That's the Jack: garlic-infused extra virgin olive oil, blue cheese, bacon, fresh tomatoes, red onion. </div>
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This was me, eating the Jack: ^_^ -- (bacon!)</div>
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In our 2010 review, we were nuts about the bacon, so it's no surprise that we chose another pie with bacon on it. I'm not sure it was even a conscious decision, come to think of it. </div>
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The only thing Karin wasn't a fan of on this pie are these huge tomato slices. She felt they tasted a little weird on the pizza. I thought they added to the pizza, but I did have to pick one or two up off my plate and place them back on the piece, because those puppies slide around. </div>
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As it was before, bacon is the star of this show. I don't know where they get that bacon or what they do to it, but it's awfully nice. And, three years later, we still feel that the crust here is fantastic, especially for such a large ("16) pizza. </div>
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Clarification mission: complete. We are now back where we started with Jack. It's huge pizza with great crust and bacon wizardry. We're not sure how other pies stack up to ones with bacon on them, but you'll be doing well if you stick to the eponymous Jack.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-66431492121789762492013-07-01T13:48:00.000-05:002013-08-22T21:07:35.007-05:00Adventure #65: Pieous<div class="separator" style="clear: both; text-align: center;">
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<a href="https://www.facebook.com/Pieous" target="_blank">Pieous</a> delivers what it promises, a religious experience through food. From the mozzarella that is made in-house to the perfect sour-dough crust to the chocolate pecan pie that made Ian's toes literally curl up at just a single bite, this place must be tasted to be believed.</div>
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We started with a margherita pizza because any neopolitan style pizzeria should be able to do this right. Not only that, but when done more than right, it is transcendent (as this was).<br />
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Next we had the Bacon Bleu which had blue cheese, bacon marmalade, and arugula. I was skeptical about this pizza because everything on it can go very wrong when not balanced. Good thing this was perfectly balanced! The marmalade was just sweet enough to cut the moldy taste of the blue cheese and the bitter taste of the arugula. The bacon flavor added a little saltiness right where it was needed.<br />
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Last, we had a slice of chocolate pecan pie. I can't describe it other than that it gave me the tinglies in the special places I experienced so much joy in each bite. You must get out 6 miles west of the Y on 290 and try both the pizza and pie. No matter how much praise is heaped upon it, you can't possibly understand how good this place is until you try it.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1316841787567005044.post-36786246547367891542013-06-15T12:56:00.001-05:002013-09-04T18:50:46.854-05:00Adventure #64: Roppolo's<div class="separator" style="clear: both; text-align: center;">
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It's not as good as it looks, folks.<br />
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And yet, it's not as bad as it sounds. At least, that's what I found myself thinking as I dove headfirst into these pies. You see, Karin had been dreading this visit for ages. Back in the salad days of 2010, I was new to the Austin pizza scene, but Karin had been around. She was aware of the wares of <a href="http://www.roppolos.com/" target="_blank">Roppolo's</a> and had warned me to beware.<br />
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So here's some backstory. When we started this blog, we made the rule that we would review pie purveyors based on their whole pizzas, not slices. Now, for those of you not in Austin, Roppolo's is most known for slinging slices around downtown in the evening out of their 6th Street storefront and various carts. Ubiquity and availability are their strong suits. Quality? Not so much. And so we put this visit off for three years.</div>
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<a href="http://3.bp.blogspot.com/-GpQHd9DQEMo/UbcesusoniI/AAAAAAAACqE/OGTCjYVkJ5g/w737-h553-no/20130610_192736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GpQHd9DQEMo/UbcesusoniI/AAAAAAAACqE/OGTCjYVkJ5g/w737-h553-no/20130610_192736.jpg" width="320" /></a></div>
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Here's what we got. <i>Disclosure: I was running late and had Karin order the pizza. I arrived after she had eaten a slice or two.</i> </div>
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<b>Pepperoni</b>: pepperoni, sauce, cheese</div>
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<b>The Rosalie</b>:<b> </b>(white pie): ricotta cheese, tomato slices, sautéed spinach, chopped onions, sliced mushrooms and minced garlic</div>
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I don't mean to be rude, but this is just shoddy pizza. Example:</div>
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That's right, the top of the pizza slides right off of the base! Like the cafeteria pizzas you've known and loathed, these pizzas have no topping integrity and 'pour-out-of-the-box-and-add-tapwater' quality crust.</div>
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<a href="http://3.bp.blogspot.com/-udpBnvZl1Ls/UbcessjkRUI/AAAAAAAACqE/Vk1aE9OHRaA/w737-h553-no/20130610_192750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-udpBnvZl1Ls/UbcessjkRUI/AAAAAAAACqE/Vk1aE9OHRaA/w737-h553-no/20130610_192750.jpg" width="320" /></a></div>
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Sauce? Overly sweet. Cheese? Thick and cloying. Pepperoni? B-grade. To sum this up, when I went in for a third slice, Karin looked at me, aghast, and said 'WHY?'. </div>
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Why, dear readers? Because I wanted to be sure before I took a dump all over this venerable establishment. A Yahoo! <a href="http://shine.yahoo.com/photos/americas-best-pizzas-slideshow/-photo-2496778-221000559.html" target="_blank">survey</a> rated them #16 in the nation, best in Austin, best in Texas.</div>
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I can name you sixteen better places in Austin off the top of my head. In fact, I can pull them out of my . . . .</div>
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- Ian</div>
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P.S: if you have to eat here, the Rosalie had some good flavors going on. I recommend it as much as one can recommend subpar pizza.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-73823080242829999942013-05-29T17:55:00.004-05:002013-09-04T18:50:46.859-05:00Adventure #63: BackspaceThis is not our first adventure to <a href="http://thebackspace-austin.com/" target="_blank">Backspace</a> and the absence of that post is really the story of our year off. Life happened and for a while we drifted in our individual emotional oceans. We went to Backspace when we thought we were ready to start back up, but we just weren't there yet. I sat on the post for so long and accidentally deleted the photos and my depression sent me off drifting again. However our pizza passion and friendship brought us through, so it is fitting that now that we are back up and have some momentum that we visit Backspace again.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bianca - a terrifically photogenic pizza<br />
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The first pizza that we decided on was the bianca. With arugula, mozzarella, <br />
ricotta, and pecorino romano it sounded amazing. Because it was brunch we added an egg to it (if you didn't already know, the heat of a wood-fired oven is just about perfect for cooking an egg in exactly the amount of time it takes to cook the pizza). I start with this pizza (and end with the appetizer) because it was our least favorite. There was way too much arugula on it and, to prevent the yolk from breaking, the pizza was cut into squares, meaning that there was one square in the middle that had only egg on it and none of the rest of the pizza had any. Once we knocked about half of the arugula off though it was everything that we had hoped for. The lemony spicy arugula with the salty mozzarella was perfect and when we stumbled upon a bite of ricotta (under all of the arugula you stumble onto things) it was creamy perfection.<br />
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<tr><td class="tr-caption" style="text-align: center;">Classic sausage and red peppers combination</td></tr>
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Our second pizza was a classic with fennel sausage, mozzarella, roasted red peppers and garlic. The ingredients all worked in harmony (including the good amount of char on the crust). I wish I had more to say about this pizza. It was delicious. It is nice to try interesting topping combinations, but it says more for the quality of a pizzeria when they can do a simple pizza well.<br />
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<tr><td class="tr-caption" style="text-align: center;">the pizza upskirt</td></tr>
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First in our meal and definitely the best part of the morning was baked ricotta with lemon poached tomatoes, olive oil, and focaccia bread. This is the kind of dish that makes you close your eyes while you roll it around in your mouth, savoring every flavor. You want to eat slower because it tastes so fantastic. The lemon from the tomatoes infused the ricotta; The focaccia was toasted and had a little sea salt on the crust; and the caramelized top of the ricotta added to the...complexity is the wrong word, but I can't find the right one. Each flavor is distinct and yet works so well with all of the others.<br />
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Regarding Backspace as a whole, a wonderful brunch experience has converted me from a skeptic* to a fan. I recommend making reservations and trying it out. The space is cozy, the kitchen is right there for you to watch, and the menu is filled with dishes that play to wonderful combinations of flavors from top-notch ingredients.<br />
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-Karin<br />
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<span style="font-size: x-small;">*I'm a bit of a contrarian, which means I irrationally dislike things
that are popular, though I'm working on just being a nonconformist and
liking what I like.</span>Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-1930317581492899062013-05-15T17:29:00.000-05:002013-08-22T21:17:45.039-05:00Adventure #62: Winflo OsteriaFolks, we have a contender. Let me introduce you to <a href="http://winfloosteria.com/" target="_blank">Winflo Osteria</a>.<br />
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Now that I have your attention, let me tell you a story. We went here on my birthday, not to celebrate, but because adventuring needed to be done and we were in a tight spot. Our first option, Pieous, failed us. We made the trip out to far southwest Austin to take a crack at Pieous, arrived nearly two hours before they closed, and were told that they were about to run out of pizza! That revelation really harshed my birthday mellow, and I grew despondent. By the time we secured a table at Winflo, off of west 6th, I was a sourpuss.</div>
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When we left, I was joyous. Now, some of that is attributable to Karin's great company and the cute hostess, but the food did the heavy lifting. So what did we eat?</div>
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We decided to try to pizzas instead of a pizza and an appetizer. We went with a Margherita, as we do when we're expecting great things from a new place, and the Carne Italiana, Winflo's version of a Meat Parade.</div>
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<b>Carne Italiana</b>: San Marzano Sauce, Rosa Grande Pepperoni, Genoa Salami, Beef & Salami Meatballs, Fior di Latte, Pecorino-Romano</div>
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<b>Margherita</b>: Crushed San Marzanos, Fresh Basil, Fior di Latte, Extra Virgin Olive Oil</div>
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We really liked these pizzas. Both had good char on the crust, which was made in the traditional Neopolitan style. The quality and taste of the cheese on both pies was fantastic, as well. Although we liked them both, we picked our sides and came down in favor of different pies.</div>
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I thought the Margherita was fantastic. The basil was legitimately fresh, the cheese was wonderful as mentioned, and the slight spread of San Marzanos added the occasional bright burst to your bites. Karin didn't feel that there was anything exceptional about the Margherita, although she agreed it was of high quality.</div>
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Karin preferred the Carne Italiana. She felt that there was more going on, which is a given when you've got more than the standard three ingredients on a Margherita. We both agree that the meatballs are the star meats of the show, and that a pie with just meatballs and garlic would be pretty sublime here.</div>
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I'd like to add a special note about the atmosphere. On surface, this place seems a bit snooty. Reservations, a gorgeous and crowded interior, valet parking. However, the staff is incredibly nice, and the outdoor seating area is simply one of the best I've seen. The prices are a bit higher than your average pizza place, but if you sit outside and listen to the soft 80's standards* piping through an ingenious outdoor surround sound system, you'll forget all your worries. </div>
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Especially after you get a mouthful of pizza. </div>
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* I asked about the music, and was told that it changes from time to time; occasionally they do have the soft jazz I would expect at an upscale bistro. I was more than satisfied with Jessie's Girl, though.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-77527168474128418782013-05-05T18:20:00.001-05:002013-08-22T21:20:39.003-05:00Adventure to Chicago<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The view from my hotel room.</td></tr>
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Last week I went to Chicago for C2E2 and, since Chicago is home to one of the big city-named styles of pizza, I had pizza...a lot of pizza. Instead of trying to piece this together into a narrative, I'll let my pictures speak (with a little help).<br />
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<tr><td class="tr-caption" style="text-align: center;">Sunrise on my way into Chicago as seen from an airplane window</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpLmolWhM6j41fAHbDpmLz29XuWg2VJWTamBXRA68o09m14oEaUlBq6H5kGr-cWziXifnYkk-cX4kSRW8eFNlZl9be3rPQAjWgC64XiKN4sOdAVWgn6Dh3eiKW72Tu1GKK_LkwJOP7f0/s1600/20130426_223744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpLmolWhM6j41fAHbDpmLz29XuWg2VJWTamBXRA68o09m14oEaUlBq6H5kGr-cWziXifnYkk-cX4kSRW8eFNlZl9be3rPQAjWgC64XiKN4sOdAVWgn6Dh3eiKW72Tu1GKK_LkwJOP7f0/s320/20130426_223744.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giordano's, the night of the Geek Fights annual drunk episode. I don't remember much other than that I got the impression of lasagna with pepperoni and a crust on the back end.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymQ7x47kIVJOj5O_4jucMYmMe9UGZW5BR6W0aI7AaSUshDZkbPjMoI32hh79lFzhH6rHVZR-gb9FZAqcl2djQQELlQNYIVqNo_yZCWteAc7pUH2d8QHd-y8w7jBTUINroSkhkc9qfb_A/s1600/20130427_130117.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymQ7x47kIVJOj5O_4jucMYmMe9UGZW5BR6W0aI7AaSUshDZkbPjMoI32hh79lFzhH6rHVZR-gb9FZAqcl2djQQELlQNYIVqNo_yZCWteAc7pUH2d8QHd-y8w7jBTUINroSkhkc9qfb_A/s320/20130427_130117.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was briefly at the convention and this was my favorite cosplay (from the comic book Saga).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACFk-0VoFt6YUFpIu0AwiD0bZxBD1evR7cpOqZozbiFUH8J4YYj3rln6usieGhjL6eOEneSS-DP8Ltp-B2kzeDB10bJ466L6e5XMYDxptLXI_4TR3Ue02V3EjWfIK2tKiPU8te3rNlz0/s1600/20130426_175324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACFk-0VoFt6YUFpIu0AwiD0bZxBD1evR7cpOqZozbiFUH8J4YYj3rln6usieGhjL6eOEneSS-DP8Ltp-B2kzeDB10bJ466L6e5XMYDxptLXI_4TR3Ue02V3EjWfIK2tKiPU8te3rNlz0/s320/20130426_175324.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What is a vacation without friends? Jerad Formby on the left and Christie Wooke on the right.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnbirBS7FsZFlurxEULi7XM8pbK2BX6grMOaWh7TvJ8I-Sg3NROKhg7a-ciYJK_uSZgBpVM8kthQ6PFYZj2yZFDWIh5armMYSlSTxp_zb_t16JXGtK1sreWgMHOM_zIqsVbUYpOPUH-c/s1600/20130427_181802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnbirBS7FsZFlurxEULi7XM8pbK2BX6grMOaWh7TvJ8I-Sg3NROKhg7a-ciYJK_uSZgBpVM8kthQ6PFYZj2yZFDWIh5armMYSlSTxp_zb_t16JXGtK1sreWgMHOM_zIqsVbUYpOPUH-c/s320/20130427_181802.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't stop taking pictures of the art in Roger's Park</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpRzJhXvCJplzbVZWRI5toPcM88tFST_QQUvcXoZUU5FsVObkJBb_fhzg_0cW09IDdhxpgYVfxs0k3_IkLJcLaCnFv025gkUrvvClY7Dd7bB3oPbu-k2seusUBIZ_jaPMBQZCYkUWwAk/s1600/20130427_181704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpRzJhXvCJplzbVZWRI5toPcM88tFST_QQUvcXoZUU5FsVObkJBb_fhzg_0cW09IDdhxpgYVfxs0k3_IkLJcLaCnFv025gkUrvvClY7Dd7bB3oPbu-k2seusUBIZ_jaPMBQZCYkUWwAk/s320/20130427_181704.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGdoTKFTFkj1alwYSlfOSd7fKsWDpsURsRIWif36-u6xDSlO59oMBprulpekkJNvpZtR7Rmc-z_DWwcDHsR4Cst8OmFj33xQXD0YxaHOt9EHwpkcF8yBpvpW4fQ5_-bvxfSw10UUdLLc/s1600/20130427_181830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGdoTKFTFkj1alwYSlfOSd7fKsWDpsURsRIWif36-u6xDSlO59oMBprulpekkJNvpZtR7Rmc-z_DWwcDHsR4Cst8OmFj33xQXD0YxaHOt9EHwpkcF8yBpvpW4fQ5_-bvxfSw10UUdLLc/s320/20130427_181830.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyFM57ziqUbw9ElO81PLQlsqccvx8lFZK6CBSaGzdaJa9M5pps2mXY7wRb0AciD61HTl7FjfzCIWLtxNDq79XEESMmVjnnQNtl6y1ZvqwbqNiBKK86mQlcTu3k7e0mWvdFYYX8fVHFHI/s1600/20130428_101730.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyFM57ziqUbw9ElO81PLQlsqccvx8lFZK6CBSaGzdaJa9M5pps2mXY7wRb0AciD61HTl7FjfzCIWLtxNDq79XEESMmVjnnQNtl6y1ZvqwbqNiBKK86mQlcTu3k7e0mWvdFYYX8fVHFHI/s320/20130428_101730.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside of the Pegasus Players building where I was privileged to see "<a href="http://pegasusplayers.org/cms/" target="_blank">If You Split A Second</a>" (I had never been to the theater before and was completely enraptured by the play, written by Dana Formby) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc15mO1rzakT3ZhRsrvjkkcrBVgx5DnbLH9EIXjiv_lKKvLln0RZrhf6F8qQkkV_OSN_NnvhambAc6nKaC7DkCVtdkYxLgA9TNywOg8XJd2BdMRyrL8MFHkLgjwYMN-2XASyRCWfsoyE/s1600/20130427_202554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc15mO1rzakT3ZhRsrvjkkcrBVgx5DnbLH9EIXjiv_lKKvLln0RZrhf6F8qQkkV_OSN_NnvhambAc6nKaC7DkCVtdkYxLgA9TNywOg8XJd2BdMRyrL8MFHkLgjwYMN-2XASyRCWfsoyE/s320/20130427_202554.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "official" pizza adventure for real Chicago style</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFhcQys7pnSanRz01yXqwTzb_CNxDPESl5fRD9lWtVK3tA289MKvAprJZC0_ut32PttFAPLNqaMcx1PG_6xa327vbvgXSTIPL1tCNntwuqY5Jgh7IBGY3tIduUEVBR_aCPwdRVYNIbT0/s1600/20130427_212823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFhcQys7pnSanRz01yXqwTzb_CNxDPESl5fRD9lWtVK3tA289MKvAprJZC0_ut32PttFAPLNqaMcx1PG_6xa327vbvgXSTIPL1tCNntwuqY5Jgh7IBGY3tIduUEVBR_aCPwdRVYNIbT0/s320/20130427_212823.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The meat parade with delicious bacon on top and three more meats inside</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SnKI0Ai8JTs-SU_l7KXMSCGiy2-RIS80ZY5S3xChwHJkFl1K-ZywXaQnPV6uCcrZyLGZN6ugHdTnzi0pU46Xp1TwZfRhVV9XIjadbk1M7WLil1MGLInw7IbR5zEOpczHfK1RyxoMDKw/s1600/20130428_122716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SnKI0Ai8JTs-SU_l7KXMSCGiy2-RIS80ZY5S3xChwHJkFl1K-ZywXaQnPV6uCcrZyLGZN6ugHdTnzi0pU46Xp1TwZfRhVV9XIjadbk1M7WLil1MGLInw7IbR5zEOpczHfK1RyxoMDKw/s320/20130428_122716.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast at the Bongo Room - there are fresh bananas buried in there somewhere ;)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TdELdVKP-GGhtqezAd0ENpFfwEYUmnF96fCPg5cf1ANPfzpUZyL5DVVPAk5NPcI1qZGyzRHgFvVpqK232LCSSczK7x-IOcyTx01N8x09PM3WROx38JtoYXcNEEoNWW1Lr1UuuHf16Mk/s1600/20130428_173916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TdELdVKP-GGhtqezAd0ENpFfwEYUmnF96fCPg5cf1ANPfzpUZyL5DVVPAk5NPcI1qZGyzRHgFvVpqK232LCSSczK7x-IOcyTx01N8x09PM3WROx38JtoYXcNEEoNWW1Lr1UuuHf16Mk/s320/20130428_173916.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stopped in on the spur of the moment</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiB4e_z3wFiK37FUAToEBIr1vUGa5rVJvUCg3r4IufzJ-uf8FoxEBARoMnLnX0gW3fc3ytlD7-_3Z8FTK26U_wjnIBgu29TZiFuV_tfLIh-aqMNH_Cr9dG51LPpo5LESOb8opY6SHEZxQ/s1600/20130428_173026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiB4e_z3wFiK37FUAToEBIr1vUGa5rVJvUCg3r4IufzJ-uf8FoxEBARoMnLnX0gW3fc3ytlD7-_3Z8FTK26U_wjnIBgu29TZiFuV_tfLIh-aqMNH_Cr9dG51LPpo5LESOb8opY6SHEZxQ/s320/20130428_173026.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyunnjZXp64PJXsLZj0eWJMck2lmbhJYQ5bVZjHFLWsBy0iJpqPrb3IsXbo0R3nEOjoWZAinYb-89uSPwOoDxAVebnG2sPz76k8tycd-601P4wymn8jRKcHuy6b71l61mLK-_ohAYRVPI/s1600/20130428_172851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyunnjZXp64PJXsLZj0eWJMck2lmbhJYQ5bVZjHFLWsBy0iJpqPrb3IsXbo0R3nEOjoWZAinYb-89uSPwOoDxAVebnG2sPz76k8tycd-601P4wymn8jRKcHuy6b71l61mLK-_ohAYRVPI/s320/20130428_172851.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yuck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QUKxW7eiLgr1Fc5d6K28HQ9cxhP9Uro3DEWRDYkf5584Rb4A6TjwkhtYKgdIvkvAwj_AXashEWLWoFETwjgY4w2L4qEHyQKjiR6sheFx1MnrSn6_WvfAU-I0mGALeia7UrCjcZQmPbE/s1600/20130428_172900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QUKxW7eiLgr1Fc5d6K28HQ9cxhP9Uro3DEWRDYkf5584Rb4A6TjwkhtYKgdIvkvAwj_AXashEWLWoFETwjgY4w2L4qEHyQKjiR6sheFx1MnrSn6_WvfAU-I0mGALeia7UrCjcZQmPbE/s320/20130428_172900.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Might have been delicious as a fresh pie, the upskirt shows promise</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfNkwLRJ00lxkPvEALSaSXgdHonNBetAQ2BBZ7DFfhJ18r15NMipt8QXDs-pWgCUOFnVR1i5UUEYgq2XUhsKf-eVVvsVNpJ0sSQTdWmW6PY1Ad9uG01f-G7BXnZgUOxHwJSFCdHf04EQ/s1600/20130428_212824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfNkwLRJ00lxkPvEALSaSXgdHonNBetAQ2BBZ7DFfhJ18r15NMipt8QXDs-pWgCUOFnVR1i5UUEYgq2XUhsKf-eVVvsVNpJ0sSQTdWmW6PY1Ad9uG01f-G7BXnZgUOxHwJSFCdHf04EQ/s320/20130428_212824.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicago's version of Lone Star</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNppHoQSremlE85ZrHgRfgFKhUGFjiefxK0wDZGD7RCGNMGfIpKvWiYeWRVMK-U6gKxrlFR9X0EDIOuJ2vLiGFEzcXrSc4FYp7ErpcVMCx5-TRmD5UshwbrEDbdNnRh9Tl7z1U8YnE0I/s1600/20130429_190444.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNppHoQSremlE85ZrHgRfgFKhUGFjiefxK0wDZGD7RCGNMGfIpKvWiYeWRVMK-U6gKxrlFR9X0EDIOuJ2vLiGFEzcXrSc4FYp7ErpcVMCx5-TRmD5UshwbrEDbdNnRh9Tl7z1U8YnE0I/s320/20130429_190444.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last adventure of the weekend, literally the last stop before the airport</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3ISpA570YDYKeabfXAavUv9kkHRoY-ZegeHAw0rM1lrDeKJOAqdZfOOtLPZ691su90fkTeISgXbexFRWYwlcE1BAYiHErWwO-Sw9i9SIlUj6zNz8daq7pM3Y4g8P5FB4MSpCybPsePI/s1600/20130429_184947.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3ISpA570YDYKeabfXAavUv9kkHRoY-ZegeHAw0rM1lrDeKJOAqdZfOOtLPZ691su90fkTeISgXbexFRWYwlcE1BAYiHErWwO-Sw9i9SIlUj6zNz8daq7pM3Y4g8P5FB4MSpCybPsePI/s320/20130429_184947.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsAbNl_NV5Mb2HY_LcwGSLSgM8StvFxoosulFKNgd0rwwtMfyk-v586wxOxl9Y_4VU-NAisyzWYjRSugVzj24-CwKtGfTBXzC2HWLqySU-4KunsaRIt1GpgzreqdBbPlH2kVf5GM5kJc/s1600/20130429_185013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsAbNl_NV5Mb2HY_LcwGSLSgM8StvFxoosulFKNgd0rwwtMfyk-v586wxOxl9Y_4VU-NAisyzWYjRSugVzj24-CwKtGfTBXzC2HWLqySU-4KunsaRIt1GpgzreqdBbPlH2kVf5GM5kJc/s320/20130429_185013.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what I'm looking for in a deep dish pizza</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho28lF0f3TjfuNsgGYAV9hKR56sm8hES-RSNoNLcCK5EvHzJv1NsjL74Ta3UfntJRFsVWxTOHCN5CMKrEUTn2VUN6yMt8lysAE7_RI7oGOMzbKPGBmlp7cBROnAuUOw9MCJjb1ZTvIWdQ/s1600/20130429_182047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho28lF0f3TjfuNsgGYAV9hKR56sm8hES-RSNoNLcCK5EvHzJv1NsjL74Ta3UfntJRFsVWxTOHCN5CMKrEUTn2VUN6yMt8lysAE7_RI7oGOMzbKPGBmlp7cBROnAuUOw9MCJjb1ZTvIWdQ/s320/20130429_182047.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ending the vacation with friends</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-78927529394144217892013-04-24T16:59:00.000-05:002013-08-22T21:25:23.864-05:00Adventure #61: Conans Pizza (Redux)<div class="separator" style="clear: both; text-align: left;">
We were supposed to head on a new adventure to Pieous in Dripping Springs, but we're not the most well-prepared pizzadventurers. The place was closed! What does an intrepid adventurer do? Head to the nearest <a href="http://conanspizza.com/" target="_blank">Conan's</a>.</div>
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<a href="http://3.bp.blogspot.com/-ABh33ex3Kk8/UXfcoYvqLYI/AAAAAAAABks/M1Ohzg5w300/w679-h509/20130422_202249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-ABh33ex3Kk8/UXfcoYvqLYI/AAAAAAAABks/M1Ohzg5w300/w679-h509/20130422_202249.jpg" width="320" /></a></div>
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How savagely I have missed Conan's. Since I moved out of the Crestview neighborhood and thus away from the North location at Anderson and Burnet, I haven't had the pleasure of one of my favorite pizzas in Austin: The Savage. in the Deep Pan crust: sausage, hamburger, pepperoni, green pepper, onion, mushroom, black olive, jalapeno, and the crown jewel—anchovies.</div>
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<a href="http://1.bp.blogspot.com/-bt2JIs1bNTs/UXfcoZCMpBI/AAAAAAAABks/IxZhM_Bhg9Q/w679-h509/20130422_203249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-bt2JIs1bNTs/UXfcoZCMpBI/AAAAAAAABks/IxZhM_Bhg9Q/w679-h509/20130422_203249.jpg" width="320" /></a></div>
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I wish I could tell you something new to add to our <a href="http://www.pizzadventuring.com/2010/05/adventure-8-conans-pizza.html" target="_blank">previous trip</a> to Conans, but we couldn't pass up a Savage. Same pizza, same thoughts, same result - an empty pan.<br />
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One difference: we hit up the location at Stassney and Manchaca this time. The wood paneling isn't as conspicuous, but the vibe is the same. It's intimate, old-school, and makes you want to drink beer. Maybe one day we'll try something different, but until then, enjoy this upskirt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvg8BAz9irlvSV0HtPOTS69_ZvJW8MLVXj5rrP-UJemjdR45XP6DhOrDs2_TIEQbyzQQxeHpTIC_E5qi0q5n_ZQ50QaLlfzDLBWicTPdHRIvWWGdDySsaFNdOmmhFpyB2mGMw9tNOVj8/s1600/IMG_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvg8BAz9irlvSV0HtPOTS69_ZvJW8MLVXj5rrP-UJemjdR45XP6DhOrDs2_TIEQbyzQQxeHpTIC_E5qi0q5n_ZQ50QaLlfzDLBWicTPdHRIvWWGdDySsaFNdOmmhFpyB2mGMw9tNOVj8/s320/IMG_0790.JPG" width="320" /></a></div>
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- Ian</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-65047852651454554502013-04-10T11:00:00.000-05:002013-08-22T21:23:40.256-05:00Adventure #60: The Pizza Bistro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LGi19Ph065wZYopX4fO-YbkcQwGmEjSwV8v2JheQ0ea-YIFAOiiB4zCWM6mS3XQ7upDGYpuPn6uw8NdnhjTFdr7AGNZxdIO3xV5PO9wj2TG3ylMVj5OoHZsSxI7GrFO4YpKMwzUfMt8/s1600/20130409_193456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LGi19Ph065wZYopX4fO-YbkcQwGmEjSwV8v2JheQ0ea-YIFAOiiB4zCWM6mS3XQ7upDGYpuPn6uw8NdnhjTFdr7AGNZxdIO3xV5PO9wj2TG3ylMVj5OoHZsSxI7GrFO4YpKMwzUfMt8/s320/20130409_193456.jpg" width="320" /></a></div>
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Expectations.</div>
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It is impossible to go into a pizza adventure without them and hard to turn the ship around once they haven't been met. I think we managed to make this a good adventure, one where we are ready, eager even, to go back and give <a href="http://www.pizzabistro.com/" target="_blank">The Pizza Bistro</a> another try. So that you don't get the wrong impression, I'm going to work each bit of it as a compliment stuffed pizza (like a compliment sandwich but more apropos to the situation).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpojucwtHdV-P934Rrd1fpFefdKAZPmd_p7b5QurAktBENPvFEnhjB_A9cXLXv3-jhDWW68NiXUQFZqiDtbtLEHAbz9Suuh0Qsx0Fg8fY3AAoEbmruWQ1UZeY8peqDFLlGoR3KJPhUjTA/s1600/20130409_195113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpojucwtHdV-P934Rrd1fpFefdKAZPmd_p7b5QurAktBENPvFEnhjB_A9cXLXv3-jhDWW68NiXUQFZqiDtbtLEHAbz9Suuh0Qsx0Fg8fY3AAoEbmruWQ1UZeY8peqDFLlGoR3KJPhUjTA/s320/20130409_195113.jpg" width="320" /></a></div>
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<b>Stuffed Pizza #1 </b></div>
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The bar area is gorgeous. Ian mentioned that he might have a new after-work happy hour place since there is good beer, good breadsticks, and a warm cozy friendly vibe. The happy hour specials are a deal with $3 beers and a free slice of pizza with bar purchases.<br />
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With that said... Oh my god <a href="http://www.pizzabistro.com/menus/pizza-menu.pdf" target="_blank">the menus</a>. <i>Sigh</i>. Kevin (our guest on this adventure) and I both have been watching too much Kitchen Nightmares on Netflix (stick with me here, this place was only like any of those horrible restaurants in this one nitpicky area, everything else looked clean) and the second that we were handed two large jam-packed menus we made the confused puppy face and when Ian arrived he was very much in agreement.<br />
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There is just too much stuff. Pizzas (six kinds of crust, six kinds of sauce, and over twelve inches of specialty pizzas) on one large menu with a large double-sided menu to go with it for everything else was overwhelming. To add to the clutter, there are these large wooden propped-up boards (I wish I had gotten a picture) on each table that had nothing on them. When we asked the waiter what they were for (and why they stopped using them) he indicated that they used to keep the pizza menu on there and then hand out the "other" menu, but the owners decided to change it up. I fully acknowledge that I am not a restauranteur and that this may truly be working out better than the old way, but the idea of having the pizza menu already there (or getting rid of the boards) seems like it must be better than having blank wooden boards on the tables taking up my precious eating space.<br />
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On the other hand, in big neon letters on the wall is FOOD IS LOVE and I like that sentiment a lot. When we get to the bread portion of this blog you'll see where the love went in to this food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5zlrQOB7y_LPCPdUbhTdtpSSb2wMiNmXxE2GqOlQFlKpuKlalqTZh6uIAWCmz3K_2Y8qP2KjPcxXkjLCYIgGwpgcVtXOJ0qogJ8YL14fH2lDlniqNY_FR8ccjSdvyH8bIRLQO3E1nZU/s1600/20130409_183954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5zlrQOB7y_LPCPdUbhTdtpSSb2wMiNmXxE2GqOlQFlKpuKlalqTZh6uIAWCmz3K_2Y8qP2KjPcxXkjLCYIgGwpgcVtXOJ0qogJ8YL14fH2lDlniqNY_FR8ccjSdvyH8bIRLQO3E1nZU/s320/20130409_183954.jpg" width="320" /></a></div>
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<b>Stuffed pizza #2</b></div>
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The bread. I am in love with the bread, not just the garlic breadsticks which were piping hot and clearly cooked to order, but the pizza crust as well. The breadsticks were perfectly soft with a light dusting of garlic (I'll be honest that I prefer to be smacked in the face with my garlic, but can still appreciate it when it is subtle). The pizza crust was crusty like the outer edge of a perfect loaf of home-made bread. By the time I was full I just wanted to scrape all of the stuff off of the remaining slice of pizza and eat nothing but the crust.</div>
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We were not impressed with either the marinara (that came with the breadsticks) or the pizza sauce (on top of the pizza). The marinara was bland, with visible chunks of onions and other things, but without their flavor. The pizza sauce was overly salty instead of having the robust herby tomato flavor that I expected (there we go with expectations again).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bOKggq_3NhrB9qQP2-kyg_kPg1OHDJYv5bfnPwCN0vJsBHMZRawFSPwfms9mT2-iB4VcQml6tx3KMBFXrtVKFHa9C8Bi_LODdUAfSYHqlw4rSYZv-aiCbAwScge3YpP-8RYyLEzAbsQ/s1600/20130409_193539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bOKggq_3NhrB9qQP2-kyg_kPg1OHDJYv5bfnPwCN0vJsBHMZRawFSPwfms9mT2-iB4VcQml6tx3KMBFXrtVKFHa9C8Bi_LODdUAfSYHqlw4rSYZv-aiCbAwScge3YpP-8RYyLEzAbsQ/s320/20130409_193539.jpg" width="320" /></a></div>
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Uhhhh....Can I talk about the crust again? Look at it up there! Look at how amazing the inside bend of the outer edge looks bready and delicious. Look at the next picture down and before I talk about it just stare at that outer edge and let your salivary glands start their engines. Forget about all five of the other crusts (though the new york style pizzas we saw going to other tables looked pretty good), you don't need to try them, they can't top this.<b> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhH6AfuYa5_19oKaIJEm0AqyH0daqsjfLpDST6HM8dHHx0JoZMFTpYGgC41VlgwReH-QnABSLC3U3R2mR3p94W49RyiV-E8FL5KK0AOGVTAtLxf5F17vZvL4Nvvpoi_Q3VN-z0WK2VvM/s1600/20130409_194749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhH6AfuYa5_19oKaIJEm0AqyH0daqsjfLpDST6HM8dHHx0JoZMFTpYGgC41VlgwReH-QnABSLC3U3R2mR3p94W49RyiV-E8FL5KK0AOGVTAtLxf5F17vZvL4Nvvpoi_Q3VN-z0WK2VvM/s320/20130409_194749.jpg" width="320" /></a></div>
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<b> </b></div>
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<b>Stuffed Pizza #3</b></div>
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For the pizza we ordered the Italian Sausage and Ricotta, which also includes roasted garlic. The ricotta was excellent and when I bit into the milky pocket of deliciousness I couldn't help but feel the love.</div>
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There wasn't much italian sausage to be had (nor roasted garlic). We expected this stuffed pizza to be <b>stuffed</b> with them, instead it was 95% mozzarella (blend, I think, just for clarity) and very little italian sausage or garlic. If we spotted them and picked them out we could taste them, but blindfolded I don't think any of us could have told you what was in this pizza since the topping flavors were completely overwhelmed by the cheese and sauce. This pizza is marked with the little "this is our best" peace sign on the menu, so I'm not sure what to think of the rest of the menu, though...</div>
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...there seemed to be a large variety of alternative pizzas on the menu which may not have the issue that we ran into with this one. For example, the carnitas pizza with tomatillo sauce, seemed like my next pizza destination. Our waiter (who was excellent, by the way) recommended the Texas BBQ Brisket pizza and I have to say that it seems like it would be a hell of a good meal.</div>
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***</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA9Z_bVX4EjZr5aligfXTlj8lxkY1yTJZzedF486ic59luoMgvsRz-HQiJSF5ujmuiHIlZKB9ejkSfzsp4T6ObHWTnDnMQgNB5UVTKUpEQWcGjTUZXZggtmit9e_kiVEN2J3I1wiX2UA/s1600/20130409_193513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA9Z_bVX4EjZr5aligfXTlj8lxkY1yTJZzedF486ic59luoMgvsRz-HQiJSF5ujmuiHIlZKB9ejkSfzsp4T6ObHWTnDnMQgNB5UVTKUpEQWcGjTUZXZggtmit9e_kiVEN2J3I1wiX2UA/s320/20130409_193513.jpg" width="320" /></a></div>
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Overall, we <u><b>will</b></u> be back. We will be checking out more of their menu, looking for consistency and hoping that we choose pizza with a better topping distribution and balance. If for nothing else, we will be back for beer, breadsticks, and love.</div>
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-Karin</div>
Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com1North Burnet, Austin, TX, USA30.407339708671046 -97.71504163742065430.405627708671044 -97.717563137420655 30.409051708671047 -97.712520137420654tag:blogger.com,1999:blog-1316841787567005044.post-24319937762960410432013-04-03T23:44:00.000-05:002013-08-22T21:24:30.099-05:00Adventure #59: Spartan Pizza (Redux)<a href="http://spartanpizzaaustin.com/" target="_blank">Spartan Pizza</a>, how long it has been! We <a href="http://pizzadventuring.tumblr.com/post/496300879/adventure-2-spartan-pizza" target="_blank">visited</a> Spartan when they were one location, far down south next to the Red Shed tavern. They remain there, but have also expanded into a food trailer court on East Sixth. How does their fare fare these days?<br />
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<a href="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040527385221_302579928_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040527385221_302579928_n.jpg" width="240" /></a></div>
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We sampled two pies! Let's talk about this one first.<br />
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<a href="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040524051888_283482723_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040524051888_283482723_n.jpg" width="240" /></a></div>
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<b>The Medusa</b>: Roasted garlic spread, caramelized onion, bacon, blue cheese<br />
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No sauce, just spread. This pie, just right. Meaty meaty bacon leads the way here. It's more chewy than crispy, but not in a bad way. I think crispier bacon wouldn't work well with the crust here. With the soft onions and chunks of blue cheese, the experience is mouthful after mouthful of chewy taste explosion. I know that chewy is a derogatory term to some, but really, I don't mean it that way! This pizza is delicious.<br />
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And so is this guy:<br />
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<a href="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040530718554_76468413_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/12358_427040530718554_76468413_n.jpg" width="240" /></a></div>
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<b>The Cyclops</b>: Tomato sauce, pepperoni, white onion, feta cheese.<br />
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One interesting thing about Spartan Pizza is the way they approach sauce. If it's going to help the pizza, use it. If something else (like a garlic spread) would work better, use that. It's this flavor combo-centric approach that makes this place special.<br />
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The Cyclops utilizes that tomato sauce to add a mild element against the white onion. The white onion is there to contrast its crunch with the soft chunks of feta cheese, and the pepperoni is there to chill and let the savory out. It's a simple arrangement that showcases every ingredient.<br />
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Speaking of other ingredients, let's talk about the Garlic Cheese Sticks:<br />
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<a href="http://sphotos-b.xx.fbcdn.net/hphotos-prn1/155785_427044264051514_400686344_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://sphotos-b.xx.fbcdn.net/hphotos-prn1/155785_427044264051514_400686344_n.jpg" width="240" /></a></div>
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True garlic, true cheese, and the same crust from the pizza that provides a solid backing for all flavors. These are some of the most well formed cheese sticks in town, and they come with a big cup of marinara. Three years ago, almost to the day, we wrote this about the marinara here:<br />
<blockquote class="tr_bq">
<i>Marinara, my friends. Marinara. The small ramekin of marinara may be the greatest investment of 50 cents you can make in your life. We took turns just smelling the container after opening the lid. It turned a stick of burnt pizza crust into a delicacy, covered in herbs and a sweet and tangy tomato acidity. We loved it.
</i></blockquote>
Still true.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1316841787567005044.post-25052720226870733692013-03-21T14:19:00.001-05:002013-08-22T21:26:22.370-05:00Adventure #58: Hill Country Ranch Pizzeria<a href="http://www.hillcountryranchpizzeria.com/" target="_blank">Hill Country Ranch Pizzeria</a> looks small from the outside, but occupies a deceptively large corner spot in the HEB shopping center. The beer comes in jars and the pizza menu is full of interesting combinations.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL7DU5O1FRLOQ6VyRL2dq78NL5hnoZ-gEZg2n7doJmSM70i6fBzB_2rZEQ14IUhw30a7Frh6aJHDYpCw8k6G9Kk_eaSJwlSk9gU4CdjkIU-sECY0l3TKMPM8VI3vYSDrRfyQZ7a8PP7I/s1600/20130319_170257.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL7DU5O1FRLOQ6VyRL2dq78NL5hnoZ-gEZg2n7doJmSM70i6fBzB_2rZEQ14IUhw30a7Frh6aJHDYpCw8k6G9Kk_eaSJwlSk9gU4CdjkIU-sECY0l3TKMPM8VI3vYSDrRfyQZ7a8PP7I/s320/20130319_170257.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Mmmm, Shiner</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5edJ5XQfC1HGGBRSj3oK9UfuccB32hkPdWkUyEiOgVUj9-lRjYqO_FQ7zuZJ83fWflEzSS141uLgm088PQs8A9j0Y-ig5SuXZQ8tZF-R53umsnAy8ftW1pFy66u70OCjS0jjGjKqcE4/s1600/20130319_173504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5edJ5XQfC1HGGBRSj3oK9UfuccB32hkPdWkUyEiOgVUj9-lRjYqO_FQ7zuZJ83fWflEzSS141uLgm088PQs8A9j0Y-ig5SuXZQ8tZF-R53umsnAy8ftW1pFy66u70OCjS0jjGjKqcE4/s320/20130319_173504.jpg" width="320" /></a></div>
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We started with pizza balls and it became clear at this point that Hill Country Ranch Pizzeria has a loose definition of pizza. You won't be able to count on a pizza consisting of tomato sauce, cheese, and toppings (though they have plenty of that type of option). Instead of going for anything on the fringe, we stuck with traditional pizza balls, pepperoni and cheese on the inside with tomato sauce for dipping. They were amazing! The crust was perfectly crunchy on the outside and soft on the inside.. Knowing that the bread on these is perfect, I can't wait to go back and try the other varieties (like Squealers, with cheese, pulled pork, and red onion).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBmswRIBH7OSg6QZei9gIZ2KbqFMKPpL69ZewCLg4gYCUpistf7XyIkcUh6U3QNLKyJcwJBm8baoh9iO3Y9vQiRfd7R_I4WiQkjuFoSqDkTCRhRWHF15gqCPDH-D3O0qkja4icuZHZts/s1600/20130319_175103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBmswRIBH7OSg6QZei9gIZ2KbqFMKPpL69ZewCLg4gYCUpistf7XyIkcUh6U3QNLKyJcwJBm8baoh9iO3Y9vQiRfd7R_I4WiQkjuFoSqDkTCRhRWHF15gqCPDH-D3O0qkja4icuZHZts/s320/20130319_175103.jpg" width="320" /></a></div>
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We went with the Wham Bam! and the Farmer John. Consistent across both pizzas was a crisp crust with absolutely no give to it. We agreed that, alone, it tasted like a saltine cracker (without the salt), and that wasn't a bad thing. The sauce (or pesto) goes all the way to the edge, so we were never stuck with crust that had to be eaten by itself.<br />
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The Wham Bam! came with pepperoni, italian sausage, bell pepper, mushroom, and jalapenos. Typing that description I though, "Wait, there were bell peppers on that?" It's going to sound weird, but this doesn't bother me at all. The jalapenos and mushrooms were very fresh, meshing with the sweetness of the sauce and italian sausage (neither were overly sweet) and the saltiness of the pepperoni and cheese. The bell peppers, whether they were there or not, weren't missed.<br />
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The Farmer John consisted of basil pesto, corn, asparagus, artichoke hearts, diced tomatos, black olives, and cashews. The basil pesto was very thinly spread (I would have liked a little more, but it wasn't bad as it was). The star of this pizza was the asparagus, which brought all of the other flavors together. This is a great option for something lighter (or if you're into California style pizza).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdLvNS8-law_TKrSMzVM2AScBIbvKuqOAR-vM4JR-uAXTx9rAH8-vkm0VPN0PMv6KMGn7U__l7L_d3MsKLE-KuRNSaQDzFBwsgJNrt6pUnvReB_dgu8R4cGMLUhR7uoSQKL7we4LgYZ4/s1600/20130319_180511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdLvNS8-law_TKrSMzVM2AScBIbvKuqOAR-vM4JR-uAXTx9rAH8-vkm0VPN0PMv6KMGn7U__l7L_d3MsKLE-KuRNSaQDzFBwsgJNrt6pUnvReB_dgu8R4cGMLUhR7uoSQKL7we4LgYZ4/s320/20130319_180511.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Ian being confused at the uneven slicing.</span></td></tr>
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Overall, Hill Country Ranch Pizzeria is a big improvement over the restaurant that used to be in this space (a pho crawfish place) and when I'm in the area will definitely be eating dinner here. I am glad that a new pizzeria opened up exactly where it was needed (the other pizzeria in the area is <a href="http://www.pizzadventuring.com/2010/10/adventure-28-pizza-paradise.html" target="_blank">Pizza Paradise</a>, which is good, but does not have dine-in).<br />
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-Karin Anonymoushttp://www.blogger.com/profile/10861097614588953834noreply@blogger.com0