Garage R

Downtown Speakeasy Adds Sicilian-Style Pizza From Comedor Chef | Eater Austin

"Hidden inside a former parking garage valet structure, this 12-year-old downtown Austin speakeasy has rolled out a Sicilian-style pizza menu crafted with Comedor chef-owner Philip Speer, a former Uchi pastry chef who also opened St. Philip in 2014. For now, everything bakes in a double tabletop oven, so orders are limited to slices and at most half-pies, and they often sell out; larger ovens are planned to boost capacity, add a slice window, and enable takeout for all ages. In the dimly lit subterranean space, guests can dig into a Caesar salad—an easy contender for one of the best salads in the city—made with smoked anchovies and in-house baked gluten-free croutons from pizza crust trimmings. Pie highlights include the Dairyland Classic, a cheese-centric slice with 20-month aged American parmesan, mozzarella, provolone, and vincotto bianco on allavodka red sauce, and the Kink with roasted garlic, mozzarella, Texas-sourced kale, ricotta, and HIFi Mycology oyster mushrooms for an umami-rich meat-free option. Two rotating slices—one red, one white—will be a constant, launching with a collaboration series from Wednesday, January 7 to Sunday, January 25 featuring Tavel Bristol-Joseph (Emmer & Rye), Evan LeRoy (LeRoy & Lewis Barbecue), Amanda Turner (Olamaie), Michael Serva (Bordo, Marfa), Paul Qui (East Side King), Aaron Bludorn (Bludorn, Houston), and Nick Belloni (Comedor), all showcasing Speer’s crust with a pillowy center, crispy edge, and tangy flavor. Speer’s Sicilian approach uses round steel pans and a 72-hour cold ferment instead of the traditional tray and 24-hour fermentation, and that same crust will later underpin desserts inspired by chain pizza cinnamon treats and a bread pudding. Pizza is served Tuesday through Saturday starting at 5 p.m. until it sells out." - Deven Wilson