Eastwood Station operates out of a parked train caboose, with no dining room — just a takeout window and picnic tables on a shade-covered patio shared with Willow's Smokehouse & Tavern. The kitchen makes its dough with a 72-hour fermentation, giving the Roman-style pies a crisp bottom and enough structure to hold their toppings. Pizzas are cut into eight rectangles with scissors; the Gio comes loaded with housemade hot sausage, piquillo peppers, and a heavy pull of mozzarella.
Pasta is made in-house too, including a spicy vodka lumache with real heat. The fried lasagna bites — layered with braised beef and cheese — have built a following and are known to sell out. It's Italian-inspired cooking filtered through Houston, built around a short, carb-heavy menu that doesn't try to be anything more than what it is.
Pasta is made in-house too, including a spicy vodka lumache with real heat. The fried lasagna bites — layered with braised beef and cheese — have built a following and are known to sell out. It's Italian-inspired cooking filtered through Houston, built around a short, carb-heavy menu that doesn't try to be anything more than what it is.