DINING FEATURE
BY GRACE DICKENS
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Marye’s Gourmet Pizza Pub 3663 Bee Caves Road, Austin 512-327-5222 www.maryesgourmetpizza.com Hours: Sun.-Thu. 11 a.m.-8 p.m., Fri.-Sat. 11 a.m.-9 p.m. This packed pie has housemade marinara with a mozzarella and provolone cheese blend, pepperoni, Italian sausage, ground sirloin, Canadian bacon, red and green bell peppers, onions and mushrooms. The most popular salad on the menu has organic curly kale and shaved Brussels sprouts, dried cranberries, mandarin oranges, marcona almonds, manchego and housemade lemon mustard vinaigrette. 3 Mother Lode ($15.50) POPULAR MENU ITEMS 1 Asian Salmon Salad ($20.75) This farmers market salad includes organic spring mix, wild baby arugula, mandarin oranges, grapefruit, organic blueberries, a warm let of salmon and tamari ginger dressing. 2 Kale and Brussels Sprouts Half-Salad ($9.75) Stuart Wilsey took over Marye’s Gourmet Pizza Pub in 2012 following the retirement of founder Nolan Marye.
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PHOTOS BY GRACE DICKENS COMMUNITY IMPACT NEWSPAPER
Marye’s Gourmet Pizza Pub Local restaurant continues to thrive after 28 years T ucked into the West Lake Court shopping center, Mar- ye’s Gourmet Pizza Pub is a it, so we’re always trying to gure out some of the best products we can nd to source. Something that is going to make us stand out from
Although known for its pizzas, salads have come to comprise roughly 50% of the business, Wilsey said. The most popular salad is the Kale and Brussels Sprouts Salad, a mix of organic kale and Brussels sprouts with fruits and a house- made lemon mustard vinaigrette. “It’s a really healthy salad, and it’s more lling than something like organic spring mix,” Wilsey said. ”Even our salad sizes are pretty generous. Our half-size is, in many cases, enough for people to have a regular lunch.” Since taking over, Wilsey said the restaurant has seen a big increase in customers, going from a primarily takeout restaurant to a busy dine-in location.
locally owned restaurant that has served the community since 1994. Founded by Nolan Marye, the restaurant serves gourmet pizzas, salads, sandwiches, appetizers, beer, wine and more. The restaurant originally opened in North Austin and moved to the Westlake area in 1996. Marye retired in 2012, and after years of going to the restaurant with his family, Stuart Wilsey decided to change careers and purchase the restaurant to continue the local legacy. “Talking about what makes us gourmet, for example, we use a mozzarella that has bu alo milk in
other businesses,” Wilsey said. The restaurant makes every- thing from scratch, and there also are vegan, keto and gluten-free options. Best sellers include the Mother Lode, a pizza with several meats and vegetables, housemade marinara and a mozzarella and provolone blend. “Our biggest focus is trying to [source local] high-quality meats and cheeses,” Wilsey said. “At the time when I took over in 2012, you didn’t see a lot of that happening. Those are the things that separate us from most other pizza places.”
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COMMUNITY IMPACT NEWSPAPER • COMMUNITYIMPACT.COM
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