The Backspace opened in 2010 as Austin's first Neapolitan pizzeria, founded by chef-owner Shawn Cirkiel under his Parkside Projects group. Tucked just off Sixth Street, the 30-seat dining room centers on a hand-built wood-fired brick oven, the candle-lit space wrapped in semi-exposed brick and peeling paint that gives it the feel of an old warehouse.
Dough is made with imported Italian 00 flour and San Marzano tomatoes, baked into pies like the Margherita, Fennel Sausage, Pepperoni Americano, and Roasted Mushroom. Antipasti runs through burrata, pork meatballs, and an heirloom tomato salad, with chocolate hazelnut budino for dessert. An all-Italian wine and beer list, including Peroni on tap, rounds out the room.
A Taste of Koko, written by Jane Ko, has named The Backspace among Austin's best.
Dough is made with imported Italian 00 flour and San Marzano tomatoes, baked into pies like the Margherita, Fennel Sausage, Pepperoni Americano, and Roasted Mushroom. Antipasti runs through burrata, pork meatballs, and an heirloom tomato salad, with chocolate hazelnut budino for dessert. An all-Italian wine and beer list, including Peroni on tap, rounds out the room.
A Taste of Koko, written by Jane Ko, has named The Backspace among Austin's best.