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Why Garage Pizza's Sicilian-Style Pies are Making Waves in Austin's Food Scene
In the heart of Austin, creative endeavors in food and culture continue to thrive, with the latest chapter unfolding at Garage, a downtown speakeasy housed within a former parking garage. Recently, the bar debuted a new Sicilian-style pizza menu crafted by renowned chef Philip Speer, creator of the acclaimed restaurant Comedor.
A Culinary Journey Begins
Philip Speer is no stranger to Austin's culinary landscape. As the executive chef at Comedor and a former pastry chef at Uchi, his expertise and passion for pizza have shaped much of his career. Though he previously closed St. Philip, a bakery and pizzeria that carved out a niche in the trendy South Austin area, Speer has returned to the pizza world with a renewed vision. “I’ve always had my fingers in [pizza’s] proverbial dough,” he admits, signaling his deep-rooted affinity for this beloved dish.
A Unique Approach to Pizza
The innovative element of Garage's pizza lies in its crust, which undergoes a meticulous 72-hour cold fermentation process. This technique not only enhances the flavor but also creates a light and airy texture. Rather than traditional rectangular trays, Speer opts for round steel pans, which allows for deeper flavor development and a satisfying crunch. Different from standard offerings, Garage’s Sicilian-style pizzas are quickly becoming fan favorites, often selling out the same evening they’re made.
Signature Dishes that Delight
On the menu, the Dairyland Classic reimagines the classic cheese pizza with rich, aged American parmesan and buttery conducive red sauce. The Kink, a vegetarian delight, features roasted garlic, ricotta, and Texas-sourced kale, garnering praise for its umami richness. Beyond pizza, guests can treat themselves to a Caesar salad made with in-house gluten-free croutons—a concoction born from leftover pizza dough, further showcasing Speer's creativity.
A Community-Driven Experience
Garage plans to enrich the local dining atmosphere by rotating two distinctive slices weekly, encouraging collaborations with fellow Austin chefs. Starting January 7, guests can expect tantalizing variations by well-known chefs such as Tavel Bristol-Joseph and Paul Qui, each lending their unique twist on the essential pizza offering.
Future Expansion and Community Engagement
As Garage evolves into a pizza destination, plans are underway to install larger ovens, thereby expanding pizza availability, including takeout options. Speer envisions a slice window where both locals and visitors can conveniently grab a pizza slice, contributing not only to the vibrant local culture but also establishing Garage as a quintessential stop for Austin food enthusiasts.
Whether you're a pizza aficionado or simply love local culinary innovations, Garage Pizza is an invitation to delve into the heart of Austin's bustling restaurant scene. Don’t miss out; after all, great pizza is just a slice away!
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