Austin Pizza lovers have a rallying cry. It starts out almost as a whisper among the cognescenti, and then gradually builds to a full-throated roar, the sound that East Coast types and nascent Texans make when they discover a pizza not only with real taste, but real staying power. Such is the appeal of Saccone's, winner of our recent Pizza Poll, and champion of the adage, it's not real pizza until you can take piece out of the fridge the next morning, scarf it down cold, and still like it.

Saccone's stands at the top of the food chain ahead of some stalwart competitors in the Austin pizza wars. Ahead of the very credible and tasty Brick Oven, ahead of family favorite Mr. Gatti's, ahead of Reale's, and ahead of that very intriguing Neapolitan newcomer, Buca di Bepo. Why? I'll give you one reason. Dan Saccone. The man is a walking incendiary device of enthusiasm and passion, an archivist of pizza lore and ingredients, and an indefatigable defender of using the RIGHT cheese to make pizza.

Saccone's pizzas taste East Coast. And you should take some comfort in that because the very best pizza in captivity is made on the east coast. His cheese pizza is a work of art. A sweet and mellow marinara sauce adorns a pie laden with Dan's favorite imported mozzarella cheese. The first bite transports me back to old New Haven, to memories of Pepe's pizza that are do deeply ingrained in my culinary sense memory that I can recall them at a moment's notice. It's not Pepe's, yet. But Danny's working on it. He knows how high the bar is for pizza.

I like his Sausage, Mushroom and Onion Pizza. Very flavorful and savory. Good texture. And oh, have I forgotten to tell you about the crust? Danny's crust rocks. I had a pie the other night and I ate it all. Every bite of crust. How many pizzas have you had lately where you've done that?

And there's more than Pizza. Try the Eggplant parmagiana. Very nice and mellow flavor on the eggplant and a wonderful sauce. Or how about the sausage sub? This is taste. I close my eyes and I see this little joint in Brooklyn..made guys in their fedoras ordering "saus-seecha," with sweet Italian peppers. Oh man…well, no fedoras as Saccone's but the sub is up there. Or get the 18" sub with ham, salami, cappicola salami, and cheese. We had one at work one day and it fed three of us. Mangia! And of course, you have to start with the Greek salad. Delicious.

Saccone's has two locations, one on 183 near 620 and the other further out in Leader, also on 183. They both rock. Go there this weekend and tell them you wanna close your eyes and imagine you're in New Haven…For Fox 7 news, I'm Rob Balon, dining out at Saccone's.

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