(From June 2011)

It’s primarily a takeout place, with limited, alfresco seating on Main Street, and the only beverages offered are canned sodas and bottled water. But you’re here for the pizza. Really, really good pizza. The toothsome, hand-tossed crust is baked to crunchy perfection and served under your choice of sauces, cheeses, vegetables, and meats (with some regional options, like Axis venison sausage). The Chicken Pesto, piled with chunks of succulent breast and artichoke hearts and napped with bright basil, is our favorite pie, but do not leave without trying the so-called Philly Cheese Steak Sandwich. Authentic? No. So scrumptious you’ll seriously consider ordering another one before you’ve finished eating the first? Absolutely!

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(From May 2012)

Newly settled into its Addison digs, this Louisiana-based pizza house, sporting spatteredpaint concrete floors à la Jackson Pollock, is super kid-friendly. There’s a menu of specialty pizzas (Maui Wowie, Bacon Cheeseburger, Hog Heaven), the signature being the Sweep the Kitchen, which, with eleven toppings, is pretty much everything but the sink. There are also muffulettas, chicken wings, and salads. Beer.

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(From March 2011) This little pizzeria has only one table, but even if you can’t grab a seat, the pies here definitely make a tasty alternative to ho-hum takeout. Try one of their two headliners: lasagne pizza—layers of fresh ground beef, mozzarella, and pasta—or the Mexican-style, with taco meat, refried beans, cheddar, lettuce, green onions, tomatoes, and olives. Hearty and scrumptious, either is perfect for a cold winter night. If pizza isn’t on your agenda, the full menu includes subs, gyros, and even ribs.

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(From June 2012)

Artisan pizza has taken hold in a city previously doomed to fancied-up frozen pies. Here, get your handcrafted wheat crust, house red and white sauces, and, yes, fresh mozzarella. There’s a hint of whimsy in some of the creations: The Chili Cheese Coney really does have chili, cheese, and beef franks. A Chori-Queso is loaded with tart chorizo and chicken, tomatoes, and fresh cilantro. The best mate for beer is the Devil’s Kitchen, a humbling assembly of red peppers, jalapeños, and Italian sausage, all doused with Tabasco. Cool down with the calming (and calorific) tiramisu.

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(From February 2011) Sometimes after a long day, a tiny, cozy, ultracasual neighborhood joint is just what the doctor ordered, especially when said joint serves up a handful of sensational specialty pizzas with perfectly crisp crusts. Not only that, there are deli sandwiches, such as toasted pastrami on rye (we’ll soon be back for the chicken salad, which we hear is to die for). The Greek salad has a fresh, herbal dressing with just the right hit of salt, and the carrot cake is a dreamy layering of spongy cake and rich cream cheese icing. Seating is limited, so lots of folks order to go. BYOB.

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(From July 2011)

There’s a Wild West twist to the names, but don’t let that fool you: The ingredients are very familiar. We found Grumpy’s Blue Special unusually grumpy, as it was missing most of its pungent lumps of cheese. But there is, of course, the Big Bend, with fajita chicken and anaheim peppers, which is hard to beat. Sit at the bar or order a cold one at the picnic tables. Buon appetito, y’all. Beer & wine.

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(From November 2011)

All it took was a fresh coat of paint and some artful additions, and this former Tex-Mex restaurant was transformed into an Italian cafe, the new stomping grounds of promising homegrown chef Sergio Zambrano. He’s begun with salads, calzones, and pizza with tender, crisp crusts made with imported Italian flours. We marveled at the namesake pizza, with its fresh tomato, basil leaves, and mozzarella. By the time you visit, fish dishes and a larger pasta menu should be in place. Liquor License Pending.

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(From April 2011) At under $12, the bountiful lunch buffet is a near-steal, but evening offers the chance to sample fresh-cooked Italian favorites like fried calamari and lasagne, both benefiting from a mild pomo-doro sauce. A standout is the Spaghetti Ellen: chicken, artichoke hearts, and olives tossed in garlic and olive oil. Bar.

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(From December 2010) This New York–style Italian joint serves up all the traditional fare. We went with the filling tortellini Michelangelo, the stuffed pasta sautéed with bacon, mushrooms, diced tomato, and artichokes, and a tender veal siciliana, topped with eggplant, ham, and melted cheese. Lunch specials are numerous, from homemade subs to great salads. And remember—all meals are served with a basket of buttery rolls that are out of this world. BYOB.

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(From July 2011)

With the pizza industry overrun by chain restaurants, dining at Mr. G’s, in downtown Bryan, is a refreshing reprieve. Giovanni Cerone, the patriarch of this family of restaurateurs, clearly takes great pride in his creations; he’s warm and welcoming when you enter his restaurant and notoriously cranky if you dare ask to substitute ingredients. Pizzas run the gamut, from a spinach alfredo version to a gyro pizza (seasoned beef and tzatziki). But the stars of the show are the calzones, giant half-moons of golden crust stuffed with fresh meats, vegetables, and cheeses. We’re partial to the original: pepperoni with a flavorful blend of mozzarella and ricotta. Add in a bruschetta, some side salads, and a dessert, and you’ve got the perfect meal. 

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