Tasting at PS 35

Let’s talk pizza, y’all.

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More specifically, let’s talk pizza at PS 35.

This is new the spot in my neck of the woods that is creating quite the buzz.

After visiting, I completely understand said buzz.

PS 35 is located in Round Rock, a suburb of Austin. But there is nothing suburban about the vibes of this joint. PS35 explodes with personality and pizazz, from the graffiti-laden walls to the classic video games inside and the patio foosball. Walking inside is an experience all its own, both a throwback to the 70’s and a tribute to New York public spaces.

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The beers on tap are a-plenty, and I found myself getting happily lost¬†with the chalkboard menus. I’m one of the few and far between that absolutely loves sour beers, and they had not one but two choices for me here. So, before a bite had ever entered my mouth, I was sold on this place.

But then food did enter my mouth and TRUFFLE TOTS and HOT HONEY PIZZA. Excuse the word vomit. PS 35 has been the word on the street lately and those two things alone could justify this joint being the talk of the town.

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The truffle tots boasted just the right amount of crunch and seasoning, and the truffle salt complimented this combination in the most toothsome of ways.

The Hot Honey pizza is like crack for honey addicts. My friends, I have a confession to make. I AM¬†A HONEY ADDICT.¬†I shriek and run every time a bee gets near me (Don’t ask me how I ever took beekeeping classes. This is still¬†a mystery to me.), but I love those terrifying little creatures for the miraculous substance that¬†they create. Okay, I digress. The point here is that the sweet and salty combo of Mike’s hot honey, ricotta, pepperoni, sausage and tomato sauce was joy delivered straight to my taste buds.

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Another favorite was the Harlem Chopped Cheese. I was a little hesitant to try this one as it reminded me just ever so slightly of a Philadelphia Cheese Steak, which I have a strong aversion to.  In my undergrad years, I performed in a short play in which I was required to eat a microwaveable Philly Cheese Steak for all rehearsals and performance nights. By the end of this experience, just hearing the word Philly Cheese Steak made me want to vomit. It takes a strong sandwich to reverse this feeling, but the Harlem Chopped Cheese did just this. It was juicy and cheesy and filled with fresh veggies and just the right amount of hot sauce, mayo and oil and vinegar. Is your mouth watering?! Because mine is. The sesame seed bun simply perfected this work of sandwich art.

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I cannot forget the New York Sour. This frozen drink stars bourbon, lemon and a red wine float. It was strong but smooth, just a little fruity and absolutely ideal for pairing with pizza or tots. I would go back just for this cocktail. But I could say that about most things on the menu.

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One of the owner’s and head chef of PS 35 Clint¬†Elmore¬†has a story that adds to the uniqueness of this pizza joint. After attending law school and practicing law for a bit, he decided it wasn’t the life for him. Originally from Mississippi, he moved to New York to pursue his dreams of creating art through food. From there, he travelled to Italy for a month to become a culinary expert. Fast forward years later, and Austin is blessed with PS35.

It’s a beautiful and delicious story, but the ending is definitely my favorite part.

Welcome to Austin, PS 35! I will be seeing lots of you. And your honey pizza. And those truffle tots. And your… Okay, y’all get it. I’m obsessed.

DeSano Pizza Tasting

I’m a picky pizza person.

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I’ve always been particular about the width of the crust paired with the amount and taste of sauce, and the ratio of said sauce to cheese and other¬†toppings.¬†It’s a¬†tricky¬†business, y’all. My husband and daughter both love Little Caesar’s. Just the name makes my nose involuntarily turn up,¬†so they share a father-daughter pizza night during my grad school classes on Tuesday nights. So really you could argue that my pizza snobbery has started a cute tradition.

But I digress. I recently was lucky enough to have a blog tasting at DeSano Pizerria. Please know that I do not take it lightly when I tell you I have found my new favorite pizza place, or that this was¬†amongst the best pizza that I’ve¬†had in the United States.

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In fact, everything about this fast-casual restaurant was reminiscent of Italy to me.

This might have been due to of all of the ingredients¬†transported from Italy to Texas. Or possibly the four brick ovens from Naples. Or the Italian wine sold by the bottle, crazy affordable yet noticeably high quality. Maybe it was¬†the fact that all of the inventory is placed in the front, so that the authenticity¬†became apparent as soon as I walked through the doors. Perhaps it was the charming and welcoming staff, who could toss¬†some mean pizza dough to boot. Or maybe it was¬†the moment my eyes met their first Italian fork mixer, which spins the dough as delicately as would a person’s hands.

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Speaking of quality, this might be the word that describes DeSano Pizzeria¬†best. Owner Jimmy Fitzgerald, whom I had the honor of sitting down to dinner with, knows a little something about¬†this¬†noun.¬†He’s¬†opened and worked in restaurants all over the world, and does so with both integrity and pizazz. (A¬†coincidence that pizza and pizazz are so close¬†in spelling? I think not.)¬†Every single ingredient put into the pizza at DeSano is so clearly of the highest caliber. The world is literally searched until the absolute best is found, and this fact¬†is evident in every bite. But more than anything for me, it was simply Italy at first bite.

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¬†Take the mozzarella di buffalo, for example. This is the cheese that is added to all but one pizza, and is also found in the best¬†caprese salad I’ve ever had the honor of tasting.¬†It comes from not a cow, but¬†a water buffalo. A water buffalo! Jimmy¬†explained to me that this is the “secret” ingredient of DeSano. Upon tasting, I immediately understood why. It is richer, creamier¬†and more decadent than cow-based caprese. It also made me want to invest in a water buffalo. Let me know if y’all have any leads for me there.

Can I just rave a little more about the pizza? Because it was everything. The crust was thin but sturdy¬†and perfectly charred. The mozzarella di buffalo, in¬†all of its glory, paired magnificently with just the right amount of tomato sauce. This pizza¬†passed¬†my picky-pizza-test with flying colors, guys. I’m talking head of the class, teacher’s pet, A+,all-the-other-pizzas-are-annoyed-but-secretly-jealous kind of passing.

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As my conversation with Jimmy continued and course after course appeared, the more deeply I fell in love with DeSano. I swooned with adoration and mouthwatering happiness¬†over the Nutella pizza and the homemade meatballs and the pistachio cannoli. I couldn’t believe my good fortune when the sweet and spicy¬†flavor of peppadews danced in my mouth. All the while, I felt as if I had been transported to a caf√© in Italy, whilst drinking wine on tap, sitting on a gorgeous wooden bench and getting¬†lost in good conversation.

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DeSano started in Nashville and has, thankfully, just found its way here to Austin. This pizzeria is so authentic that born and bred Italians often visit for comfort food. As for us Austinites? Until we figure out how to create a transportation device, this might just be our next closest thing.

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I’m already itching to take my little tribe back to my new favorite and¬†family-friendly pizzeria. Bryn can play with pizza dough while I sip on red wine and Robby enjoys a draft Peroni. Then we’ll all feast on a Margherita pizza made with the exquisite mozzarella di bufala. That’s my kind of family tradition.