(July 25, 2008) I always enjoy coming back for the update review on a new restaurant. How did they make it through that first tumultuous year? Have they maintained consistency, customer service, and most importantly the quality of food? Well, for Mangieri's Pizza at Escarpment and Slaughter in S. Austin, the answer is a strong yes!

This is a family joint. No pretense or white tablecloths here. But what you get is critical: damned good pizzas, pastas, and sandwiches at reasonable prices.

In my annual Pizza Wars on Dining Out with Rob Balon.com, Mangieri's is in the top tier. And that's saying something. There's a touch of New Jersey here and that's serious pizza country. Tony and Piper Mangieri have managed to provide a touch of that east coast Apizza for the poor, disenfranchised souls in far S. Austin. And for that they deserve some kind of award.

Let's get right to the pizza pies themselves. As it was last year, the Sicilian is still my favorite. To me, Italian sausage, mushrooms, onions and peppers along with a great red sauce is the quintessential pizza pie. And Mangieri's has continued to deliver. Without sounding heretical, I even order the whole wheat crust for an extra buck. Why? Because they make their own dough here and it resonates throughout the tastes of this place.

And I still love the classic Margherita. This pizza is the ultimate arbiter: the one that shows if you've got what it takes. And they're still nailing it. The intoxicating blend of tomatoes, basil, garlic, parmesan and mozzarella is still very appealing.

And lately, I've become a fan of Anthony's Pizza. On the surface, the ingredients seem disparate: spinach, cream cheese, artichokes, Roma tomatoes, and fresh basil. Yet, it totally works. My east coast pals would shake their heads at this: but you know what, I like it! I think you will as well.

The sandwiches and pastas were a little shaky starting out but they have ramped up significantly. The new pasta dish is called Pomodoro Cremoso and it's very tasty. The combination of spinach, artichokes, garlic, and fresh mushrooms in a mildly creamy tomato sauce over fettuccine works very nicely. Also those in search of complex carbs can order whole wheat pasta.

And the Baked Italian sandwich will more than holds its own against some of the offerings in my old neighborhood. The pepperoni and ham are the stars, although I'd vote for some salami on this one as well. For $6.99, this is a big sandwich that offers some real value. And the bread is much improved in its texure. Good "saingwich" as my Aunt Natalie used to say. The Syracuse Sub which features spicy sausage, ricotta and mozzarella cheeses, and Mangieri's pizza sauce is a crowd pleaser. Another real ramp up for this restaurant from last year.

And we would be remiss if we did not mention the Calzones and the Stromboli's, differing only in the omission of ricotta cheese from the latter. They are basically stuffed dough pies hailing from the Naples area of Italy. Take your pick. For me, the calzone is a little sweeter which I like. You may prefer the Stromboli. Either way, they're both quite tasty.

So continued thumbs up to Mangieri's. Whether you dine in or take out, you're going to be in for a most pleasant repast. Now we'll wait for the 2nd one scheduled to open in Lakeway.

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