DINING FEATURE Catalano’s Pizzeria Slices of pie served for 20 years in Cibolo C arl Garza has been in the pizza business for more than 30 years, working at multiple
BY JARRETT WHITENER
“I have never hated my job, and I still love being in there making pizzas,” he said. “I can get in there and forget about everything.” While Catalano’s is known for pizza, it also o ers pastas, salads, burgers and a variety of other dishes, making the restaurant a one-stop shop for all customers. Popular dishes
restaurants in that time. While growing up, Garza and his brothers enjoyed cooking together. His brothers opened their own restau- rants, and Garza said he chose pizza because it was one of his favorite
Carl Garza (left), opened Catalano’s in 2002. His girlfriend, Sarah, works alongside him.
dishes to cook. He said he enjoys the fun nature of pizza and the excitement that comes with a universally loved dish. Garza opened his rst restaurant
PHOTOS BY JARRETT WHITENER COMMUNITY IMPACT
“I AM NOT GOING TO CUT CORNERS ON MY RECIPES. I HAVEN’T CHANGED MY LASAGNA RECIPE IN 30 YEARS.” CARL GARZA, OWNER
at the restau- rants include the lasagna, the spaghetti, the Big Bambino Sandwich and the Catalano’s Specialty Pizza. “I am not going
GROWING WITH CIBOLO
Catalano’s Pizzeria 102 N. Main St., Cibolo 210-566-9706 www.catalanos.pizza Hours: Mon.-Thu. 11 a.m.-7 p.m., Fri. 11 a.m.-8 p.m., Sat. 3-8 p.m., closed Sun. 2022 Catalano’s Pizzeria celebrates 20 years. SOURCE: U.S. CENSUS BUREAU, CATALANO’S PIZZERIA COMMUNITY IMPACT Catalano’s is celebrating more than 20 years in Old Town Cibolo, growing with the area over the years. 1983 Carl Garza begins working for his rst pizzeria. 1993 Garza opens Bambino’s in downtown San Antonio. 2002 Catalano’s Pizzeria opens in a 100-year-old building. 2020 Garza takes pride in keeping up with the city’s growth, which has more than doubled in population since 2010.
in 1993, Bambino’s, in downtown San Antonio, but due to raising a family and other concerns, he decided to move his business to a new area. “It was a really good location, but I needed something a little more,” he said. “I was downtown San Antonio, but I had a lot of children, and it was a tough place to raise children.” In 2002, Garza landed in Cibolo, opening his new restaurant Catalano’s Pizzeria in Old Town o Main Street. Garza said the city was much smaller when he opened the business, and he was one of the rst businesses to open in the downtown area that’s still around today. “There was only Harmon’s and myself, and it was tough,” he said. “There was a population of maybe 3,000, and it was rural.” Garza takes pride in his pizza and other dishes, o ering quality ingredi- ents and recipes that he’s proud of.
to cut corners on my recipes,” Garza said. “I haven’t changed my lasagna recipe in 30 years. I buy the better cheese and the better ingredients to make sure our food is good.” Garza said he is proud to have grown with Cibolo, and the residents of Cibolo have made his restaurant a successful venture that has lasted more than 20 years downtown. “Without this community here, this never would have happened,” he said. Having been in the business for so long, Garza hopes to retire from Catalano’s one day and pass down the restaurant to one of his daughters. One of Garza’s daughters is in school now working toward a busi- ness degree. “I look forward to the next gen- eration coming in here and taking over,” he said. “Downtown Cibolo has boomed, and it is going to get bigger and bigger.”
The Specialty Pizza (Lg $23.99) is topped with a variety of meats and veggies.
The lasagna ($10.50) is one of the most popular dishes at the restaurant.
N
11
NORTHEAST SAN ANTONIO METROCOM EDITION • MAY 2023
Powered by FlippingBook