Weird, wild, wonderful pizza.
Pies
The Side Eye - $21
pepperoni, italian sausage, red bell pepper, red onion, castelvetrano olives, house-made red sauce, fresh mozz
The Pepp - $18
pepperoni, house-made red sauce, fresh mozz
The Original Marg - $17
red sauce, fresh mozz, basil & herbs, texas olive oil
The Local Trip - $19
hi-fi mycology mushrooms, parma cream, fontina, herbs
The Meat Sweats - $21
pepperoni, calabrese salami, sopressata, italian sausage, red sauce, fresh mozz
The Hippie - $18
italian sausage, cipollini onions, fontina, calabrian peppers, white sauce
The Garden - $17
the season’s best veggies with red sauce & plenty of fresh mozz +$3 vegan cheese
Everything else
Caesar Salad - $10
baby gems, chili-parm crisps, pizza croutons, charred lemon, caesar dressing
Salami Chips - $12
crispy sopressata salami chips served with ranch
Cheesy Breadsticks - $14
stuffed with four cheeses and served with house-made red sauce
Garlicky Breadsticks - $12
cheesy garlic goodness, served with house-made red sauce & ricotta
Veggie Fococcia - $9
it changes with the seasons- served with marinated olives
Sweet & Spicy Nutz - $8
Texas pecans, Walnuts, & Almonds, Served with marinated mix olives
Dippin’ Sauce - $2
Red Sauce, Ranch, Hot Honey or Whipped Ricotta. 2 Oz.
Kids
The Lil’ Cheese - $14
red sauce, cheese and more cheese
The Lil’ Pepp - $14
red sauce, Cheese blend, pepperoni
Weekend Pies
Texas Skillet Pancake - $14
vanilla bean whipped cream, blueberry compote, maple syrup
Veggie Egg & Cheese - $17
fingerling potato medley, cipollini onions, fontina cheese, parm cream, local eggs
Ham Egg & Cheese- $19
parm cream, fontina cheese, prosciutto cotto, local eggs, chives
A little about us.
We’re a wood-fired, Austin-bred and well-fed food truck posted up at the one-and-only Meanwhile Brewery.
At Side Eye, we do pizza a little differently. Good food takes time. That’s why we start all our pizzas on cold-fermented, small-batch dough made fresh on-site using local Texas Red Wheat flour and native yeast. It’s sourced from Barton Springs Mills, just 30 miles from the truck, which we think is pretty cool.
Loaded with our hand-crafted organic sauces, house-grated cheese, Slow Food-approved organic meats, and all your favorite veggies, each pie then hits a scalding wood-fired oven powered by local post-oak logs for a tender, blistered pizza paradise. Sounds pretty epic.
Our very own chef Tony Curet is blazing this trail. He’s traveled coast to coast in pursuit of the perfect pizza, settling here, in Austin, with you, creating & defining Texas Pizza once and for all.
No reservations here, so just go ahead and turn up when you get hungry. Grab a beer and our team will take care of you.
