DINING FEATURE
BY HUNTER TERRELL
District General Manager Kenny Hay (center) helps serve the lunch crowd.
PIZZA PIES Besides its crisp sourdough crust and robust sauce, 600 Degrees Pizzeria and Drafthouse has 25 signature pizzas and a pizza of the month.
Tex-Mex air: San Jose Pie Noted as hot, it includes chorizo, tomatoes, sweet corn, jalapenos, sharp Tillamook cheddar cheese, green onion, cilantro and lime.
Hometown favorite: Nob Hill Named for a San Francisco neighborhood, it is topped with Italian sausage, Genoa salami, baby spinach and roasted red peppers.
August Pie of the Month: Beef Birria Taco Pie
Toppings include mozzarella, corn, beef birria, onion, queso fresco, cilantro, taco sauce and lime with a side of consommé.
600 Degrees Pizzeria and Drafthouse A: 124 E. Eighth St., Georgetown 512-943-9272 www.600degreespizzeria.com
600 Degrees Pizzeria and Drafthouse Downtown restaurant combines styles to create innovative pies L ocal pizza eaters can have it all: New York pizza sauce paired with Bay Area crust in
600 Degrees Market Place B: 114 E. Seventh St., Ste. 110, Georgetown 512-943-9272 www.600degreespizzeria.com/ pages/marketplace Hours: Sun.-Thu. 11 a.m.- 9 p.m., Fri.-Sat. 11 a.m.-10 p.m. Hours: Sun.-Tue. 11 a.m.-9 p.m., Wed.-Thu. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m.
Found at the corner of Eighth and Church streets, dine-in customers at 600 Degrees Pizzeria can choose from 25 exclusive 14-inch pies, such as the Pirate or Nob Hill. They also have the option to order by the slice—which Hay described as nicely oversized. “I am proud to be a part of a team that cares about their product and their community,” Hay said. Hay said the restaurant uses a sourdough crust, which is prepared the night before it is served to allow time for fermentation. Additionally, the sauce takes 22 hours to prepare and comes from a family recipe. “We are known for good pizza, good beer and good people,” Hay said.
Aside from its signature pizza, 600 Degrees Pizzeria markets a Pie of the Month and Tuesday pint nights, which highlight one beer or local brewery. 600 Degrees Pizzeria and Draft- house is dine-in only. All carryout orders must be made a block over at the restaurant’s expansion project, 600 Degrees Market Place. Hay said the business opened Market Place two weeks before the start of the COVID-19 pandemic in 2020 to expand the restaurant’s capacity and service. Hay said prior to Market Place opening, customers waited up to two hours for carryout. “It allows for a quality service and dining experience,” Hay said.
the heart of Georgetown. District General Manager Kenny Hay has been with 600 Degrees Pizzeria and Drafthouse since its opening in May 2014. Hay said he knows the ins and outs of the restaurant. He started there making salads before moving to bartender, front-of-house man- ager and district manager in 2020. Hay said owners Mark and Sammy Thompson and their son, Jerry, are still involved in the day- to-day operations of the business. He said the Thompsons and the rest of the leadership team can be seen at the restaurant during the week.
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GEORGETOWN EDITION • AUGUST 2022
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