The Original Brooklyn Pie Co

Elite '08

37

70

Jack N.

Austin, TX

These guys aren't going to put Saccone's, Reale's or Homeslice out of business, but they're ok.  

The slices are huge, but pricey.  The Greek salad was ok, not bad but I doubt I'd order it again.  I thought the crust was properly thin, but it was a bit dry, otherwise my slice (cheese and mushroom) was just fine.  Pizza is supposed to have oil dripping off it when you fold it to eat, and this one did not disappoint.

Growing up in the northeast, I'm used to having a pizza joint every other block, so I'm happy to see OBPC appear, and I hope they thrive.  Its another decent place to grab a bite near my work, and if I ever need to bring home a pizza I would certainly not shy away from using them - Homeslice is too far away to do that and Saccone's apparently burns down or has a murder every six months or so and is not open for long stretches of time.

The place is not big, not especially clean, but they have Coke Zero in their fountain which is kinda cool since I like that.

The day I went some guy had hit one of the pillars outside the place with his pickemup truck, so keep your eye out if you're eating there for any wayward vehicles about to descend on you.

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Elite '08

17

77

lindsey r.

Portland, OR

Well, this place impressed me right off because there were no black hairs in my food! (I have very high standards.)

The greek salad was pretty good and extremely salty, so I could feel my arteries hardening as I ate it. I split a small Red Hook pizza (salami, sausage, red pepper...love my fatty meats) with my mom, as I have no friends my own age. We noticed the pizza had been sitting up there for a couple minutes before they brought it out to us, so my mom gave them the classic "Mom's Evil Eye My Pizza is Getting Cold" glare and they totally apologized and brought us free tiramisu. Sold! They could have spit blood in my food after that and I wouldn't have cared.

But most importantly...the baklava. Holy sweet shit on a stick! It was some pretty amazing baklava. Extra juicy and crumbly and honeylicious. Yeah, I had two desserts. And? That's just a typical Saturday night in Fattyville, my friends.

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3

15

Ron L.

Austin, TX

Yeah, I'm not so fond of this place. As a NY'r, I know good pizza. And this so-called "Brooklyn Pie Co." would be shut down in Brooklyn. They'd close up shop...

In Austin and Round Rock, where most folks don't know what Good NY Pie is, I guess this place does a decent living.

The sauce is too thick and sweet. It's more like tomato paste with a little water in it (not much). I'm not a big fan of that.

The pickle on the side, however, is a pretty cool touch. I like that.

Overall, I gave it 3 stars because compared to Papa Johns, Gatti's, and Pizza Hut, this place kicks tail, but compared to the big boys of Austin's NY Pie places like Homeslice, Saccone's, Rounders, Carmine's, etc... this place is sub-par.

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0

12

Ian S.

Austin, TX

Brooklyn Pie Company would be in trouble if they were in Brooklyn (or any other NYC borough). But they aren't. They are in Austin, the only city with a million college students that has a dearth of great pizza places. All that said, this is the 2nd best pizza I have had in Austin; it is only outdone by Home Slice.

The slices are huge. One is almost enough. Two is a huge lunch. It is pretty quick. They are OK. The deal with slices is they mostly cook before hand. Then when you place your order, they throw the extra toppings on and slide it back into the oven. So, if you are there at lunch, you are in good shape. If you go during the gap between lunch and dinner, you need to be realistic about the quality you are looking at.

OK, onto the pizza. Someone mentioned that the it is too greasy. It is. The crust is also a problem. It is better than most crusts, but is not quite right for NY style pizza. It should be a tad thinner and the crust should be a touch more done (this is probably at least partly the slice thing). Oh, and do go into the whole NYC water thing. It just isn't true. It all comes down to making it that right way.

The price is also a little problematic . It is a bit expensive. It isn't outrageous, but it is expensive for what it is. The slices are $3.60. Now, keep in mind, they are 1.5x the size of a normal slice, but start to add toppings and it can add up quickly.

Order there and even with a lunch rush you are talking about 7 minutes or so. Call in your order and it will be ready when you get there, no problem.

The capresi salad is excellent. They mozzarella has been very fresh the two times I have had it and the basil is very flavorful.

So, while I have my bones to pick, I am thrilled they are here and hope that they do well because they are better than 99% of the places in Austin.

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Elite '08

178

262

Quani C.

Austin, TX

If this is what New York style pizza is like, I don't want to go to New York... for pizza, anyway.

They boast the freshest, cut daily veggies and what I like to call "hippy" ingredients, which is awesome of them.  Whole unbleached wheat flour made up the crust, which was, actually pretty tasty stuff.  I wasn't impressed with the overall tastiness of my slice of pepperoni... not enough cheese and a little bit too much grease for my hungover stomach to handle.  As other reviewers have mentioned, pizza is foldable which is good because the slices are HUGE!  We also ordered a Greek Salad which, despite the fresh veggies was just meh.  The cut up cherry tomatoes didn't bring me joy, which they often do and most of the lettuce was the stemmy, flavorless, no nutritional value part.  The baklava on the counter looked yummy, as did the other dessert options on the menu.

Guy behind the counter reminded me of Dave, Mary T's (from Seattle) husband and I almost approached him as such, then realized that this is Austin... not Washington state and I'm sure he wouldn't leave his job to open a mediocre pizza joint in Texas.  He wasn't especially friendly or helpful.  I must commend him for his patience with us, though, as we deliberated our food options for quite some time.  None of the employees seemed burdened to be working there, but they weren't as enthusiastic as some.

Atmosphere was okay, but most of the tables were dirty when we arrived.  We picked a clean one (not where we wanted to sit) and they proceeded to clean the rest of the tables... it's not like they were particularly busy, either.  There's a bar area, a single booth (which looked comfy and squishy), and an assortment of tables, giving the place sort of a mod flair perhaps.

I may order a pie for delivery at some point, just to verify the possible lack of tastiness from the single slice option.

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1

15

Thomas C.

Austin, TX

I went to the new Brooklyn Pie Co. location on Mesa, next to Wally's, and I've got to say, they have got some of the best NY style pizza I've had in awhile.

The crust was awesome.  The slice they gave you for ~$3.50 was humongous. ($0.60 per extra topping).  They said it was a 26 (or was it 28") pizza cut into 6 slices.  

The crust held up really well.  I folded the slice a little, and the whole slice (except the tip dipped a little) was easy to hold and eat.  It was crisp all the way through, and had a nice chew to it.  

This is going to be on my pizza rotation.  I work in the Arboretum, but there isn't any decent pizza around.  Not to far for me.

You gotta check it out.

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Elite '08

122

208

Christine A.

Austin, TX

Just stopped in tonight with some girl friends to try the pizza here during the official grand opening party.  We sampled several delicious pizzas but our favorite was the "Chicken Chor-Queso" Pizza.  First a layer of freshly made tomatillo sauce slathered on a firm thin crust, layered with chicken, chorizo and mozzarella.  The finishing touch is fresh pico de gallo sprinkled on top.  Oh. My. God.  The blending of flavors was unique and spicy and the crust held up to the sauce and toppings perfectly without any sogginess.  One of the owners personally created this exceptional pizza pie and is headed to the Final 8 for the Gourmet Pizza Contest in Las Vegas with his recipe.  

I also recommend trying the Green Pizza (fresh basil pesto with mozzarella) and the Margherita Pizza (fresh roma tomatoes, fresh mozzarella and parmesan-reggiano). The menu lists over 25 pizzas!  This pizza company uses unbleached wheat flour for all the dough, a healthy twist to their pies. We were too stuffed to try the cheesecake or tiramisu and passed on the beer and wine since it was a week night.  What a treat to have them 5 minutes from my house!

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Elite '08

141

325

Jill W.

Austin, TX

Brooklyn Pie Co. has only been open for about a week, but I think they're off to a pretty good start.  The delivery guy and the woman on the phone were super-friendly and nice.  They seemed really enthusiastic about the business and their product, so I hope this place succeeds.  Even though my pizza wasn't spectacular, I will order from this place again.

We got a large pizza with 2-meat toppings delivered for about ($22), which isn't cheap, but the pizza was very large and not many places deliver to my apartment complex in 78730.  The delivery was pretty fast, too--40 min on a Saturday night.

The pizza was light on sauce, but the sauce that was there I liked.  The toppings and cheese tasted fresh and yummy; however there was an unusually thick crust at the perimeter, like more than 1.5 inches, which means I got a lot of plain dough that I didn't want (actually my dog got a lot of the crust and he liked it.).  Also, there was a bit too much flour on the bottom of the crust--enough where it tasted sorta dusty.  Next time, I'll mention those things and I bet they can take care of it.  I'll update next time I try it.

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Elite '08

72

200

Steven N.

Austin, TX

NY Style pizza? Well... kinda.

Stopped in for lunch and ordered a salad and slice with my lunch buddy.

The greek salad was OK (very good olives) but I've had better. NO idea why it's served on a paper plate tho - the oily dressing just soaks through the plate.

Pizza by the Slice:
- OK these are advertised as GIANT slices on the menu... and they are quite large - close to twice the size of slices you get other places. But - $3.69 + $0.60 per topping leads to a pricey slice.

- Pizza crust was pretty good NY style - very thin with a good edge. A bit chewy for me and not enough crispness on the bottom.

- Slices start out as regular pre-cooked cheese pizza and they throw toppings on and re-heat. Sorry folks - this is lame and doesn't work. Some ingredients should be under the cheese - they just taste better when mixed with the cheesyness. Next - my sausage bits all started to fall off when I folded the slice to eat it. Lastly - I also ordered spinach on the slice and they forget it so I had to send it back, confirm with the counter guy that I did in fact order sausage and spinach and then wait about 60 seconds for the slice to come back with spinach on top.  The problem I have here is that they just sprinkled some small spinach leaves on top of the slice.   Any time I've gotten spinach on a pizza its been under the cheese and cooked with the rest of the ingredients. It's  just better that way.

Any corner pizza joint I've visited in NYC has a number of pies already prepared and they heat up slices for you. This is what I expect from NY style slice joints.  I'll say it again - Doing a cheese pizza ahead of time and dropping toppings on then reheating just doesn't work for me.

So - I'm not excited about the slices. However, I'm guessing if you order whole pies here, you'll do well - except that the pie will probably be expensive. The fancy ingredient pies on the back of the menu range from $18-30 for an 18" large.

No brewed Ice Tea for drink service. Grrrrr.

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