Yes, that’s the one. It’s been around for at least ten years.
Ah…I left Houston around 2008.
Other pizzas I remember from Houston: Fuzzy’s (all were good, the Barbara Bush Pizza was different and delicious: grilled chicken, artichoke hearts, spinach, other stuff); some Greek diner on W Gray or W Dallas had a gyro pizza that was awesome; Kennealy’s had their corned beef Irish pizza, and New York Pizzaria made a killer calzone.
The Houston pizza scene has come a long way. Tiny Champions, Nonno’s and Coltivare are great. Even my nephews from Brooklyn begrudgingly agreed that Luigi’s is “actually pretty good pizza.”
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I really like the broccoli garlic ricotta pizza at Nonno’s. For a plain ol’ pepperoni slice I like Romano’s.
According to the chef, dunk the crust from that pizza in the mussel broth. It’s really good!
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Oh shit, wow.
Their lobster special is to die for.
Just say no. How about gyro chili?
Red sauce, mozzarella, onions, spinach, peppers, feta, gyro meat. It was delicious.
Kennealy’s Irish was:
Shamrock Special
~No Substitutions~
Mushrooms, Onions, Bell Peppers & Corned Beef
Around the turn of the century we lived in Ireland for 18 months and drove all over the country every time there was a long weekend and never once saw any pub, restaurant or grocery store that sold or served corned beef.
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I’ve corned a brisket a couple of times…you need friends to give some away to. And pepper the hell out of it, put it on the smoker, and turn it into pastrami.
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I think it’s better as pastrami.
Now I want pastrami.
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Pastrami on rye, the most sensual of the cured meats.
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Best pastrami in Austin is at Pieous – was on 290 west but moved into the big center at Belterra (south side). They have good Neapolitan pizza, too, but I always get a simple white pie with a Caesar salad and a side of pastrami.
Now I am hungry, too.
ETA – Already ordered Thai from Dee Dee’s, though; on my way to pick that up, then home to enjoy it with a Mai Tai (or two).
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The larb and fried softshell crab po boy at Dai Due was wonderful…sourdough pancake for dessert. My brother had the pastrami, which was also wonderful.
I have had a pastrami sandwich from Pieous, and it was as delicious as you imply.
Anyone make their own barbecue sauce?
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I have. Honestly, I don’t use it much anymore v
I’ve done it, but it’s not been any better than stuff I can buy, and when I’m cooking I’ve usually got enough going on that I don’t need to add to the confusion by trying make something that’s not as good as what I can buy.
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First you make some sop for pork/chicken (no beef): vinegar/oil/beer/onion/lemon/garlic/peppers/spices, it sits in a saucepan on the pit while the meat cooks, basting as needed.
Later you strain out the solids and add some tomato (paste?, a bit) and whatever extra liquids are needed…and blend it all up. Extra spices and all things to taste.