Sauced owners Carson Nunez and Annette Rhode Credit: Photo by John Anderson

Sauced

6001 Airport, second floor, 323-9003
Monday-Saturday, 10am-9pm; Sunday, noon-6pm
www.saucedaustin.com

One would imagine that a pizza joint in a mall filled with college kids during the week would be a natural, and Sauced has replaced the previous Villa Pizza, serving beer and wine (which most students crave). The website promises handmade artisanal pizza and suggests that Sauced is bringing the food truck revolution indoors. I can’t imagine its bank of Baker’s Pride ovens in a trailer, but they are the right tool for the job. Owners Annette Rhode and Carson Nunez are culinary grads from ACC and are responsible for the sauces (marinara and alfredo), the sausage, the hamburger, and the pizza crust. The concept is simple, focusing on slices ($2.75) with additional toppings added for 25 or 50 cents each, although 18-inch whole pies can also be had ($14, plus $1.25 per ingredient). Pasta ($4) and salad ($3) are also available; add chicken or beef ($2) or seafood ($3) to either. We tried a few slices recently and found them too cheesy, smothering the taste of the namesake sauce. Next up: Try a whole pie with alfredo sauce, bacon, rosemary, and roasted garlic.

This article appears in November 25 • 2011.

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Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.