This fairly new pizza spot jumped onto our favorites list straight out of the gate.
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There's no bad side to Good Side Pizza. On a Friday afternoon, we placed an online order for a couple of pizzas for pickup , utilizing said reserved spots in the lot next to the building. As soon as we saw the full bar, we got super parched and wished we'd just eaten there. Munoz enlisted chef Bujar Harjo, whose family runs Tony's Pizza and Pasta in The Colony, to help develop the pizza recipes. The dough is made in-house and is a basic style rolled out enough to resemble thin and crispy tavern-style pizza. Some toppings are sourced locally, like Jimmy's, of course. We tried a sausage and pepperoni, as well as the White Walker with ricotta and mozzarella.
"And the fact that we have a bar," he says,"I don't want you to get so full that you don't want to enjoy your drink and you leave right away. I'd rather everyone be able to enjoy some cocktails and eat pizza without getting super full."The menu includes four salads and four appetizers. We really like a tight and well-done menu, and given Munoz's track record at Will Call, we're willing to try everything.
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