On our next visit, we look forward to trying the Lady Bird (black tea-infused bourbon, lemon, and orange bitters) and the Salvation Sling (local Waterloo gin, lime, cherry Heering, and Austin Eastcider's hard cider).Īrchitects Dick Clark & Associates take credit for the SkyHouse high-rise apartment building, the ground floor on which Salvation takes up residence.
We sampled the Diablo, a successful interpretation of the jalapeno-infused margarita.
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A full bar is something that the original location hopes to offer soon meanwhile, Rainey Street is getting the first taste of Casey Zinszer's inventive libations menu. If the food is giving the sermon at Salvation, the cocktails are singing from the choir.
"I think David is the best baker in the city," explains Dinsmore. A meatball sub and eggplant parm sandwich appear on fresh-daily Easy Tiger bread. Handmade meatballs in a delicately spiced tomato sauce and served with garlic crostini, arancini (aka deep fried risotto balls) in marinara, and a warm spinach salad with goat cheese and bacon vinaigrette are just a few things on the expanded menu. And beginning this spring, the kitchen plans to offer a weekly pie featuring only locally sourced organic vegetables. In addition to the standard toppings, asparagus, eggplant, shrimp, and capers are also offered. And Via 313's inch-and-a-half-thick foccacia-style crust couldn't be more different than Salvation's thin crisp. With wildly varying schools of thought – wood-fired Neapolitan, Chicago stuffed, Detroit deep dish, New York thin crust – it'd be professionally irresponsible to judge these different varieties as the same cuisine. After eight years fueling the UT crowds at 34th and Guadalupe, owner Michael Dinsmore is excited to expand into new territory, both with the new Downtown dining room and a broader delivery area, now servicing South and East Austinites.Īlthough they set up shop less than 300 feet from another pizza vendor – Via 313's second trailer parked in front of Craft Pride in 2013 – Salvation isn't exactly direct competition. Salvation's original location on 34th Street was Austin's introduction to the East Coast-style pies. The classic New Haven, Conn., style offered at Salvation Pizza results in a thin crust that can hold itself up, offering a satisfying, light crunch with each bite. Gazing across the dining room and into the open kitchen, you'll instead see them punching – or "hand-pounding" – it. At Rainey Street's newest pizza parlor, you won't see chefs spinning discs of dough. Photo by Adrienne Whitehorse The aromas of Italian herbs dance their way around the room.
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