Conans Pizza South has been baking pizza on Stassney Lane since July 1976, one of the older continuously running pizzerias in Austin. It's family-run and locally owned, working with fresh produce daily and mostly local ingredients. The kitchen is best known for its deep-dish whole-wheat crust and The Savage, the shop's best-selling everything pizza.
The room carries an old-school, pinball-and-pepperoni feel that regulars describe as part of the draw as much as the food itself — a low-key, unmistakably Austin hangout that's kept people coming back for decades, some of them now bringing their own kids in.
In 2020, a community crowdfunding effort led by co-owner Jeremy Shirk helped keep the restaurant open, with Austin residents rallying to support it — a moment that's become as much a part of Conans' story as the pizza itself.
The room carries an old-school, pinball-and-pepperoni feel that regulars describe as part of the draw as much as the food itself — a low-key, unmistakably Austin hangout that's kept people coming back for decades, some of them now bringing their own kids in.
In 2020, a community crowdfunding effort led by co-owner Jeremy Shirk helped keep the restaurant open, with Austin residents rallying to support it — a moment that's become as much a part of Conans' story as the pizza itself.