Roppolo’s Pizzeria

Roppolo's Pizzera

I’ve always enjoyed Roppolo’s Pizza on 6th St., but I’m not much of a munch and stroll kinda guy. I like to go in and sit down, have a beer, and well, you know, mangia! So when Roppolo’s recently opened a multi-level restaurant on 6th with an open courtyard I was buzzed. This is the way to eat pizza!

And they do have some seriously good appizza at Roppolo’s. They are genuinely huge pies with thick crusts and rich flavors. You will never leave here hungry. You can start, as we often do, with The Godfather. This is loaded with pepperoni,Italian sausage, bacon, beef and meatballs. But what I like about it is that all the ingredients maintain a separate taste integrity: providing layers of flavor. The crust is terrific and the 22″ version of this pie weighs over 6 pounds and can feed a small army.

I also enjoy the Rosalie, a pie named after Marc Roppolo’s mother. This is a white pie with ricotta cheese at the base and then topped with tomatoes, sauteed spinach, onions, mushroom and garlic. This is a real treat.

And in an homage to central Texas, Marc created the Italian Mex. This begins with jalapenos and then adds Italian sausage, pepperoni, olives, onions and red and gold peppers. The flavors of this pie are enhanced by the jalapenos but they don’t overwhelm it: that’s what makes it so approachable and so tasty.

You can also build your own pie from a variety of fresh ingredients. If I had my choice, my pie would look something like this: double bacon, onions, mushrooms, green peppers and extra mozzarella. Yum.

There’s more than just pizza at Roppolo’s. Normally, my East coast sensibilities would demand a simple menu with a few pies and clams on the half shell. But when I tasted their Calzone, I changed my opinion.

The Papa Calzone is a delight. It comes from the Italian word for “trouser” and its baked dough in a semi-circle filled with all sorts of goodies: in this case it’s Italian sausage, pepperoni, meatballs, mozzarella, ricotta and a sweet marinara sauce or sugo that really seals it. This is my favorite calzone in the city! Every bite literally bursts with flavor.

And the sandwiches are another fun part of the repast at Roppolo’s. There are two Paninos that appeal to the meat-lovers and vegans alike. The Giueseppe Panino is essentially a meatball sandwich with sauce and cheese and it absolutely rocks. Roppolo’s gets meatballs as you will undoubted discover. And the Genevieve Panino features artichokes and spinach as the stars with peppers in the supporting cast. Again a very delicate and tasty sandwich with great flavor balance. You can even get a dish of pasta with marinara sauce at Roppolo’s should your tastes run in that direction.

The cool thing about this place, it is on 6th St. after all, is that they don’t fold up the tent at 11pm. You can indulge yourself way into the wee hours and revel not only in the scene but with some of the best pizza pies you’ll find in the city.