Rx Pizza
Napa Flats
Blue Baker
Napa Flats
Blue Baker
Pizza options in bcs?
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112 Replies |
Last: 5 days ago by FlyRod
Mathguy64 said:
Rx. The pizza of the month is "jalapeno popper". olive oil, mozzarella, fresh jalapeno, bacon and pepper jack.
It is tasty. I washed it down with a barrel old fashioned or two last night.
I will check this one out. Sounds tasty.
Also like sweet heat and the bacon one. Did not like pop eye one.
Miss Piasano's as well. Just getting Papa John's or RX at this time.
Edit: I'm seeing negative comments on RX. I have only been to the one south of CS. Not the Bryan one. It's been good the three times I have gone.
Double Dave's pizza of the month for December looks pretty good - the Naughty Dave:
Crispy Thin Crust, Spicy Buffalo Sauce, mozzarella, pepperoni, sausage, jalapeños
Crispy Thin Crust, Spicy Buffalo Sauce, mozzarella, pepperoni, sausage, jalapeños
I can't over Rx Pizza how bad the customer service was several years ago (before COVID, so probably 2017) at the Tower Point location.
Basically we wanted to get a specialty pizza with artichoke hearts on it (among other things), the pizza came, no artichoke hearts. Called them and they unapologetically told us that "oh yeah we ran out of artichoke hearts so we just left it off". No warning, no apology, no discount.
I'm not sure if whatever lousy manager still works there but it left a bitter taste in my mouth for years to come.
Basically we wanted to get a specialty pizza with artichoke hearts on it (among other things), the pizza came, no artichoke hearts. Called them and they unapologetically told us that "oh yeah we ran out of artichoke hearts so we just left it off". No warning, no apology, no discount.
I'm not sure if whatever lousy manager still works there but it left a bitter taste in my mouth for years to come.
The staff, including the GM, has completely turned over in the past few years. RX is one of our favorite places and we always get great service there. It's been seven years since your bad experience....maybe give them another chance now.PS3D said:
I can't over Rx Pizza how bad the customer service was several years ago (before COVID, so probably 2017) at the Tower Point location.
Basically we wanted to get a specialty pizza with artichoke hearts on it (among other things), the pizza came, no artichoke hearts. Called them and they unapologetically told us that "oh yeah we ran out of artichoke hearts so we just left it off". No warning, no apology, no discount.
I'm not sure if whatever lousy manager still works there but it left a bitter taste in my mouth for years to come.
I've gone there probably 30ish times since they opened way back. I don't recall ever having a less than fantastic experience. I would strongly recommend giving them another shot.
FWIW- I always preferred the downtown Bryan location.
FWIW- I always preferred the downtown Bryan location.
RX is overrated IMHO. We've tried 3 times, crust has always been flimsy especially at the center, toppings have been ok. We decided on the 3rd time to take a few pieces & stick in the air fryer to crisp up the bottom, was much better.
Honestly, we've not tried other places suggested here except the HEB Jones Crossing. We have ordered several and were very happy. You can ask for extra cook time which keeps the crust firm'ish, not a flimsy mess.
Honestly, we've not tried other places suggested here except the HEB Jones Crossing. We have ordered several and were very happy. You can ask for extra cook time which keeps the crust firm'ish, not a flimsy mess.
AKA 13-0
Piasiano's should reopen in their previous location that probably has 1/4th the rent as the new strip center had. That was a hugh mistake moving there.
Burn-It said:
RX is overrated IMHO. We've tried 3 times, crust has always been flimsy especially at the center, toppings have been ok. We decided on the 3rd time to take a few pieces & stick in the air fryer to crisp up the bottom, was much better.
Honestly, we've not tried other places suggested here except the HEB Jones Crossing. We have ordered several and were very happy. You can ask for extra cook time which keeps the crust firm'ish, not a flimsy mess.
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Same experience with Rx in Bryan years ago. Soggy middle of the pie numerous times. We quit going there. Mr G's is across the street is so much better.
Have not tried Mr. G's in years…pizza used to be super bready and doughy and over-cheesed. Happy to try again if they've got the proper thin crust down finally.
I agree that RX has lost its way in this regard. I suspect it was the loss of one particular pizzaoili (I won't name but suspect he's well known to some) who was pretty skilled at getting the crust right back in the day.
I agree that RX has lost its way in this regard. I suspect it was the loss of one particular pizzaoili (I won't name but suspect he's well known to some) who was pretty skilled at getting the crust right back in the day.
Mr. G's is not a thin crust pizza but has never been "super bready and doughy" to my recollection. And how can you over-cheese? Not possible, according to Mrs. Halibut. I think Mr. G's has gotten even better on quality and consistency since Susan took over the business.FlyRod said:
Have not tried Mr. G's in years…pizza used to be super bready and doughy and over-cheesed. Happy to try again if they've got the proper thin crust down finally.
I agree that RX has lost its way in this regard. I suspect it was the loss of one particular pizzaoili (I won't name but suspect he's well known to some) who was pretty skilled at getting the crust right back in the day.
I also don't like the soggy pizza crust at Rx. We ask for extra crispy, which definitely helps.
We like Champion.
Napa Flats but don't eat pizza much.
Champion is excellent
Our new go-to pizza is from Anchor Bar. Especially when I get to throw some great wings on the order too.
We were just talking about that last weekend. Is that for sure why they closed down, or was there other things going on?woodiewood said:
Piasiano's should reopen in their previous location that probably has 1/4th the rent as the new strip center had. That was a hugh mistake moving there.
The other thing we thought about would be rethinking their hours. I was shocked that in a college town I couldn't get them to make a pizza after one of the night football games, maybe 1030pm on one of the busiest weekends of the year. You'd think that would be ripe for printing money.
that sounds like heaven. we'll do that at least once during the break. thanks!halibut sinclair said:
Double Dave's pizza of the month for December looks pretty good - the Naughty Dave:
Crispy Thin Crust, Spicy Buffalo Sauce, mozzarella, pepperoni, sausage, jalapeños
I am very sad that I never got to experience Pisanos. didn't realize it was such the spot here
You didn't miss anything. I've ordered several times and gave them chances but it was greasy doughy pizza with lots of cheese. After eating it, your stomach hurt and you ask yourself why did I eat that cheesy mess. HAHAsirhc said:
I am very sad that I never got to experience Pisanos. didn't realize it was such the spot here
AgTrip said:You didn't miss anything. I've ordered several times and gave them chances but it was greasy doughy pizza with lots of cheese. After eating it, your stomach hurt and you ask yourself why did I eat that cheesy mess. HAHAsirhc said:
I am very sad that I never got to experience Pisanos. didn't realize it was such the spot here
I wasn't impressed either. I only ordered from the original location twice and the dough wasn't ever cooked. I thought Gumbys was better.
On a whim, went to Trackside Kolaches & Pizzarama last night. Ordered one pepperoni roll and two stuffed rolls.
One roll I got stuffed with chicken, spinach, tomato, and something else. Maybe extra cheese?
The other I got stuffed with ham, bacon, pineapple, and white cheddar. I'm not a big ham eater or pineapple on pizza guy.
That second roll was the best roll I've ever had. I only ate half of each roll because they are giant. It surprised me how well those flavors mixed.
I hope my son didn't eat the leftovers today. I'm looking forward to them!
One roll I got stuffed with chicken, spinach, tomato, and something else. Maybe extra cheese?
The other I got stuffed with ham, bacon, pineapple, and white cheddar. I'm not a big ham eater or pineapple on pizza guy.
That second roll was the best roll I've ever had. I only ate half of each roll because they are giant. It surprised me how well those flavors mixed.
I hope my son didn't eat the leftovers today. I'm looking forward to them!
Going to have to try trackside out.
Champion is decent. RX is decent. If you have a pizza oven, RX dough can handle high heat. We love making pizza but dough prep isn't always in the cards.
Champion is decent. RX is decent. If you have a pizza oven, RX dough can handle high heat. We love making pizza but dough prep isn't always in the cards.
I agree with the above poster about Anchor Bar. Love the pizza and the wings. I've yet to eat there, but plan to soon.
I'm blown away by the variety of frozen pizzas available in HEB, etc. I stare at them in the freezer section and feel like someone from an alien planet. Wish there were a guide to which ones are really good. I grew up with Tombstone and Red Baron as "fancy eatin."
FlyRod said:
I'm blown away by the variety of frozen pizzas available in HEB, etc. I stare at them in the freezer section and feel like someone from an alien planet. Wish there were a guide to which ones are really good. I grew up with Tombstone and Red Baron as "fancy eatin."
We've tried a bunch of them and the HEB Thin Crust are our favorites.
But homemade is easy and so much better.
I came up learning on a traditional wood fired (not gas assisted) oven made by Renato Riccio at the original Cafe Eccell on Church St. in 1990. The Renato ovens have since evolved, but I believe the Earthstone ovens are best vs the monolithic ovens made by Woodstone in Washington state.
We made everything from scratch. The Calabrian dough recipe Cafe Eccell had was amazing. I can't give it up, but the ingredients it substituted for more commonly used ones made the difference.
It was work and it was a true art to cook with that oven.
When Cafe Eccell was in its last few weeks on Church, a local competitor/operator came in and tried to pry, and probably did pry, some version of the dough recipe from my pizza cooks. They told me about it, and consequently it's likely that competitor got faulty intel. That competitor operates here in town today and likely believes I don't know anything about it haha.
I've since moved on with other businesses, but in my heart I'm still a 19 year old pizza cook. Who knows, maybe that Cafe Eccell pizza will be resurrected in a new iteration if the stars align.
We made everything from scratch. The Calabrian dough recipe Cafe Eccell had was amazing. I can't give it up, but the ingredients it substituted for more commonly used ones made the difference.
It was work and it was a true art to cook with that oven.
When Cafe Eccell was in its last few weeks on Church, a local competitor/operator came in and tried to pry, and probably did pry, some version of the dough recipe from my pizza cooks. They told me about it, and consequently it's likely that competitor got faulty intel. That competitor operates here in town today and likely believes I don't know anything about it haha.
I've since moved on with other businesses, but in my heart I'm still a 19 year old pizza cook. Who knows, maybe that Cafe Eccell pizza will be resurrected in a new iteration if the stars align.
Screamin Sacilian is pretty solid.
Also, the HEB Midtown is ok as well.
On the flip side, I wasn't a fan of the "detroit style" frozen pizza (i think theres only 1 brand that is making it)
Also, the HEB Midtown is ok as well.
On the flip side, I wasn't a fan of the "detroit style" frozen pizza (i think theres only 1 brand that is making it)
PS3D said:
I can't over Rx Pizza how bad the customer service was several years ago (before COVID, so probably 2017) at the Tower Point location.
Basically we wanted to get a specialty pizza with artichoke hearts on it (among other things), the pizza came, no artichoke hearts. Called them and they unapologetically told us that "oh yeah we ran out of artichoke hearts so we just left it off". No warning, no apology, no discount.
I'm not sure if whatever lousy manager still works there but it left a bitter taste in my mouth for years to come.
So you needed to speak your piece based on an experience 7 or 8 years ago? What a weird post considering Rx is still in business and high on the list here.
Schlotzsky bbq chicken jalapeño is delicious!
RX usually does a good job, especially with their crust. But I ordered from there the other night and it was pretty bad. Hardly any cheese and toppings. Total jip.
I've been wanting to try Trackside's pizza for a while now. Was in there yesterday buying kolaches and the pizza looked great!
I've been wanting to try Trackside's pizza for a while now. Was in there yesterday buying kolaches and the pizza looked great!
The Screamin Sacilian is HEB's best I think. I was dissapointed in the in-house made ones. The Detroit syle frozen Motor City deep dish has too much dough and not enough veggies and meat.sirhc said:
Screamin Sacilian is pretty solid.
Also, the HEB Midtown is ok as well.
On the flip side, I wasn't a fan of the "detroit style" frozen pizza (i think theres only 1 brand that is making it)
Thanks! I'm unusually excited to try this Screaming Sicilian now!
If they don't have anchovies, they aren't a real pizzeria
I wish I was a messenger, and all the news was good. Eddie V.
Walmart deli section pizzas are better. But I always doctor them with extra cheese and seasonings anyways.woodiewood said:The Screamin Sacilian is HEB's best I think. I was dissapointed in the in-house made ones. The Detroit syle frozen Motor City deep dish has too much dough and not enough veggies and meat.sirhc said:
Screamin Sacilian is pretty solid.
Also, the HEB Midtown is ok as well.
On the flip side, I wasn't a fan of the "detroit style" frozen pizza (i think theres only 1 brand that is making it)