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About half way to Dripping Springs in the old Cartwright BBQ building, A gentleman named Josh and his wife Paige have opened a great little restaurant. His background is as a bread and pie baker, and he does that too, great boules of sourdough bread and a variety of desert pies. He also smokes pastrami in-store to put on that bread, and it is out of this world.
The primary focus is WFO pizza, however, and he has a Forno Bravo mounted front and center of the small space (that he rebuilt from scratch himself after gutting the old BBQ joint). He pulls his fresh mozzarella daily, hell everything is fresh and made in house. I have had the pleasure of eating there a couple of times, and both times were outstanding.
Go early, because he is making the dough by hand and when it is gone, it is gone for the day (same with the pastrami).
https://www.facebook.com/Pieous?ref=ts&fref=ts
Pizza pics:
first: Hot soppresetta, onions, calibrian chili oil
second: Hot soppresetta, pepperoni, Italian sausage
The primary focus is WFO pizza, however, and he has a Forno Bravo mounted front and center of the small space (that he rebuilt from scratch himself after gutting the old BBQ joint). He pulls his fresh mozzarella daily, hell everything is fresh and made in house. I have had the pleasure of eating there a couple of times, and both times were outstanding.
Go early, because he is making the dough by hand and when it is gone, it is gone for the day (same with the pastrami).
https://www.facebook.com/Pieous?ref=ts&fref=ts
Pizza pics:
first: Hot soppresetta, onions, calibrian chili oil
second: Hot soppresetta, pepperoni, Italian sausage
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