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The Hit List: Slices of Life
Robin Barr Sussman | Photo: Debora Smail | September 20, 2013
Artisan pizza places have popped up all over H-Town. Here are five unique pies to try!
At new Coppa Osteria (5210 Morningside, 713.522.3535) in Rice Village, pizza dough is made in house and fired in a piping hot domed oven. Grab a slice of the spicy ham pie with pork shoulder and quail eggs from the handy walk-up window on the sidewalk outside the restaurant!
Mockingbird Bistro chef John Sheely’s recently opened Osteria Mazzantini (2200 Post Oak Blvd., 713.993.9898) dishes up a pizza with a wow factor: lamb sausage meatballs with garlic, ricotta and fresh mint.
Perfectly charred crusts from the wood-burning oven at the Pass & Provisions (807 Taft St., 713.628.9020) make these pies oh-so-fine. The one with potato, tagglio cheese, and pickled red onion might be pale in color, but it’s saturated with flavor.
Thai Dye pizza starring curry chicken, cucumber and Thai chile oil, anyone? That’s one of the many inventive combinations at the Heights’ new City Oven Pizza (2808 White Oak Blvd., 713.868.3400). Also expect giant meatballs, burgers, creative salads and craft brew.
On the west side, Pizaro’s Pizza Napoletana (14028 Memorial Dr., 281.589.7277) signature Fino pizza is a combo of fennel sausage, goat cheese, garlic, and mozzarella, blistered in a Neapolitan brick wood burning oven and then drizzled with truffle oil. That’s amore!