DINING FEATURE Salvation Pizza New Haven-style pizzeria o ers neighborhood feel A ustin is full of choices for pizza lovers, but few places serve up New Haven-style
BY BRITTANY ANDERSON
New Haven-style pizza has thin crust and is baked in a coal- red oven.
restaurant serves a variety of salads, sandwiches, pastas and desserts plus an appetizer menu and other classics, such as calzones and wings. Additionally, the restaurant o ers a full bar with housemade cocktails, wine, and draft beer from local brewers such as Austin Lager, (512) Wit and Pinthouse. Also on the horizon for the loca- tion is adding Sunday brunch to the menu and cross-branding with local CBD business Restart CBD—even- tually incorporating CBD-infused pizza sauces into the menu—and the charity A Glimmer of Hope to help raise money for families in poverty in rural Ethiopia. While Salvation Pizza is nestled in an area that sees thousands of building close relationships with regulars from fellow service industry workers and late-night patrons to parents and children. “It’s nice to get positive feedback when you’re doing things the right way,” Roach said. “I like the vibe that we get in here. … We de nitely try to bring a positive, friendly neighborhood sports bar pizzeria [feel]. Instead of having to go to the places that are jam packed, you can bring your kids in here. We’re just trying to bring something di erent to the market.” shoppers, Roach said the business is no stranger to
pies like Salvation Pizza. Salvation Pizza opened its second location at Domain Northside in August 2016. The business has been around for over a decade and has two other locations on Rainey Street and inside Austin-Bergstrom Interna- tional Airport. The restaurant’s nearly seven-year tenure in the bustling North Aus- tin mixed-use development is a testament to the neighborhood feel that majority owner Je Blatt and Operations Manager Stewart Roach strive for—catering to families, the Domain Northside bargoer scene and everyone in between. The location notably features an hosts community watch parties for Austin FC, UFC and more. “You make friendships with the people that come back,” Blatt said. When it comes to food, the secret to the restaurant’s New Haven pizza is in its signature thin, hand-pounded crust, Blatt said. The restaurant makes all of its dough from scratch, using more yeast and less sugar, resulting in a “little healthier” pizza in comparison to others that also travels better for delivery, Blatt said. On top of its pizza menu, the outdoor patio and regularly
PHOTOS BY BRITTANY ANDERSON COMMUNITY IMPACT
DAILY SPECIALS Salvation Pizza o ers di erent deals daily for customers.
Monday
Happy hour all day
$5 Texas beers and liquors Half-o pizzas, pastas, drafts and well drinks $6 Moscow mules (original, grapefruit or blueberry) $5 Fireball $5 avored fries $3 mimosas $4 bloody marys $5 micheladas (11 a.m.-2 p.m.)
Tuesday
Je Blatt (left) is majority owner, and Stewart Roach is operations manager.
Wednesday
“IT’S NICE TO GET POSITIVE FEEDBACK WHEN YOU’RE DOING THINGS THE RIGHT WAY.” STEWART ROACH, OPERATIONS MANAGER
Thursday
Friday
Saturday & Sunday
Salvation Pizza o ers a full bar, including a wine menu and beer on tap.
MOPAC
Salvation Pizza 11501 Rock Rose Ave., Ste. 146, Austin 512-832-6561 www.salvationpizzaatx.com Hours: Sun.-Thu. 11 a.m.-11 p.m., Fri.-Sat. 11 a.m.-2 a.m.
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