Author Topic: Pieous, Austin Texas (Read 1771 times)

Tscarborough · « **on:** February 13, 2013, 10:17:00 PM »

Josh, a member, has opened his restaurant. While not just pizza joint, the WFO is featured prominently and is the focus. He is making a sourdough Neapolitan pizza that is on the mark. He is smoking pastrami that is the best I have ever had, and though I didn't eat any (too full from the pizza), his blueberry pie made me cry from it's beauty alone. Fresh pulled mozzarella, a kid on the stick from Sardinia and a simple, open plan make it a comfortable place to eat. I caught lunch today, I will bring the camera this weekend for dinner.

It is not actually in Austin, but about 10 miles West, half way to Dripping springs on highway 290. Worth the drive.

jeffereynelson · « **Reply #1 on:** February 13, 2013, 11:10:42 PM »

I wait for the completed review with pics this weekend!

Jet_deck · « **Reply #2 on:** February 14, 2013, 10:23:54 AM »

Quote from: Tscarborough on February 13, 2013, 10:17:00 PM

..... Worth the drive.

Is he selling the Detroit's at the restaurant?

Tscarborough · « **Reply #3 on:** February 14, 2013, 10:28:10 AM »

No, straight up 90 second pies.

Jet_deck · « **Reply #4 on:** February 14, 2013, 10:52:53 AM »

https://www.facebook.com/Pieous

http://austin.eater.com/tags/pieous

http://www.yelp.com/biz/pieous-austin

http://tastytouring.com/2013/02/pieous-pizza/

Looks like Josh has it going on....

Tscarborough · « **Reply #5 on:** February 14, 2013, 11:59:56 AM »

Brandon and Zack (Via 313) showed up yesterday too.

tinroofrusted · « **Reply #6 on:** February 14, 2013, 08:53:17 PM »

It really looks great. Wish I were a bit closer!

Regards,

TinRoof

Jet_deck · « **Reply #7 on:** February 14, 2013, 10:38:59 PM »

Quote from: Tscarborough on February 14, 2013, 11:59:56 AM

Brandon and Zack (Via 313) showed up yesterday too.

I had my brain cells kinda twisted, I don't know why I thought Josh was baking Detroit's.

jak123 · « **Reply #8 on:** February 23, 2013, 05:18:53 PM »

Thanks Tom/Guys. Its been great. I've never been happier and i never thought that 16 hour days were humanly possible!

Everyone (well, 99% of everyone that has been here) loves the food. That's what has and always will drive us.

Apart from the bad yelp review because we ran out of dough ("What kind of pizza place runs out of dough?") reviews have been strong. To me, running out is not such a bad thing...its the places that never run out that u have to wonder about.

Come in for some pie and say hello. check our FB page, we'll update it with food porn galore!

all my best,
Joshua

RobynB · « **Reply #9 on:** February 24, 2013, 10:56:24 PM »

Gotta love the Yelp reviews. My favorite restaurant has fantastic reviews, so when I saw a 1-star review I was really surprised until I read it, then I was mad. The reviewer NEVER ATE AT THE RESTAURANT. He showed up, was told the wait was an hour or more, and he left to go somewhere else, then posted a 1-star negative review because he thought the wait was ridiculous. Apparently it never occurred to the moron that maybe the place is worth it.

Tscarborough · « **Reply #10 on:** March 03, 2013, 10:12:53 AM »

My wife and I visited again last night (yesterday afternoon really, about 5:30), and the place was jumping. That is why we went early, because he has been selling out all the dough (and pastrami) early. It was very good pizza, and I like the atmosphere. There is no sense of "watch me make a masterpiece", it is much more "welcome to my home, grab a chair".

Josh found a young aspiring pizzialo and put him on the stick and he is doing a great job. We had the Fat Mama (Hot soppresetta, pepperoni, and Italian sausage) and another I forget the name of with Hot soppresetta, onions and calibrian oil.

Go if you are close and go early, at some point I am going to get a pastrami sandwich, but it will have to be to go, because I am eating the pizza while I am there.

Jet_deck · « **Reply #11 on:** March 03, 2013, 11:44:41 AM »

I really need to go hit that place and soon.

Knock 'em dead Josh.

Jon in Albany · « **Reply #12 on:** March 03, 2013, 11:49:51 AM »

I love the restaurant name. The place looks great.

jeff v · « **Reply #13 on:** March 03, 2013, 11:51:32 AM »

Quote from: Tscarborough on March 03, 2013, 10:12:53 AM

My wife and I visited again last night (yesterday afternoon really, about 5:30), and the place was jumping. That is why we went early, because he has been selling out all the dough (and pastrami) early. It was very good pizza, and I like the atmosphere. There is no sense of "watch me make a masterpiece", it is much more "welcome to my home, grab a chair".

Josh found a young aspiring pizzialo and put him on the stick and he is doing a great job. We had the Fat Mama (Hot soppresetta, pepperoni, and Italian sausage) and another I forget the name of with Hot soppresetta, onions and calibrian oil.

Go if you are close and go early, at some point I am going to get a pastrami sandwich, but it will have to be to go, because I am eating the pizza while I am there.

I like the look of that place- Open airy and welcoming. What size are those pies?

Tscarborough · « **Reply #14 on:** March 03, 2013, 12:03:48 PM »

About 12".

BrickStoneOven · « **Reply #15 on:** March 03, 2013, 03:31:18 PM »

Tom, do you know if he's increased his dough production each time because of the selling out or is he using it as kind of an advertising thing.

Tscarborough · « **Reply #16 on:** March 03, 2013, 03:45:32 PM »

I think he is mixing as much as his tired ass will let him mix.

BrickStoneOven · « **Reply #17 on:** March 03, 2013, 03:49:44 PM »

He's doing it by hand?

Tscarborough · « **Reply #18 on:** March 03, 2013, 03:54:49 PM »

Yes. He has a really nicely built dough room, but he is doing a 24-36 hour ferment and doing it all by hand, as well as pulling the mozzarella and smoking the pastrami, and making pies and bread, etc. He generally runs out about the time he should so if he can keep that up, he will be OK. I assume he is also training his crew to make the dough and cheese, I know I would.

jak123 · « **Reply #19 on:** March 04, 2013, 08:49:40 AM »

Quote from: Tscarborough on March 03, 2013, 10:12:53 AM

There is no sense of "watch me make a masterpiece", it is much more "welcome to my home, grab a chair".

We had the Fat Mama (Hot soppresetta, pepperoni, and Italian sausage) and another I forget the name of with Hot soppresetta, onions and calibrian oil.

Go if you are close and go early, at some point I am going to get a pastrami sandwich, but it will have to be to go, because I am eating the pizza while I am there.

Thanks Tom. That's what i intended with the atmosphere, glad it came across....
The pizzas you had were called the "Fat Queen" (thanks Jetdeck!) and the smoky italian.
And, you must try the pastrami...it's incredible. I worked long and hard on that recipe to make it the best pastrami in the country! (you didnt think taking 8 months building out was all construction work did you)