{"id":50431,"date":"2018-11-23T10:15:51","date_gmt":"2018-11-23T16:15:51","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50431"},"modified":"2026-04-06T11:46:32","modified_gmt":"2026-04-06T17:46:32","slug":"via-313-austin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50431","title":{"rendered":"Via 313 – Austin, Texas"},"content":{"rendered":"
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Via 313 in the UT-Austin North Campus Area<\/figcaption><\/figure>\n

It’s oft been said that among males (we’re such children), insults are a form of intimacy.\u00a0 Perhaps because of societal expectations, many men aren’t comfortable expressing affection toward other males in physically demonstrative ways\u00a0(even in the Age of Oprah).\u00a0 In his book A Slap in the Face: Why Insults Hurt \u2013 and Why They Shouldn’t<\/em>, philosophy professor William Irvine contends “the closer the friend, the more teasing there is.”\u00a0 If the sheer volume of insults is equal to how highly we esteem other men, Jim, my former boss at Intel was esteemed highly indeed.<\/span><\/p>\n

Because Jim was a pretty good guy (and because he was the<\/em> boss), it was hard (and maybe career-limiting) to attack him on a personal level.\u00a0 Instead, we teased him mercilessly about his resolute loyalty toward his hometown football team–the hapless, hopeless and helpless Detroit Lions, one of only four NFL teams (the Browns, Jaguars, Lions and Texans are the others) never to reach the Superbowl.\u00a0 Unlike the bandwagon jumpers who support a team only when it’s winning, Jim never gave up on his beloved Lions.\u00a0 Privately we all thought it exhibited a masochistic tendency.<\/span><\/p>\n

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Roasted Artichokes<\/figcaption><\/figure>\n

By extension, we also insulted all things Detroit–its decline from industrial giant to decaying rust belt city, the largest municipal bankruptcy in the history of the United States, the racial divisiveness and corruption of its politics and even its iconic square pizza.\u00a0 The only Detroit-style pizza of which we knew at the time came from Little Caesar’s so naturally we plied him with “Hail Caesar” cracks, especially when discussing where to go for lunch.\u00a0 It’s pretty telling that even Jim disavowed Little Caesar’s pizza.\u00a0 Pride in one’s hometown apparently only goes so far.\u00a0 <\/span><\/p>\n

After visiting Via 313 in Austin, I believe I owe Jim an apology…at least as far as pizza is concerned (the Lions still stink).\u00a0 Via 313’s Detroit-style pizza is everything his Lions are not.\u00a0 Via 313 is very much a winner, earning recognition from Eater as one of the “38 essential restaurants in Austin<\/strong><\/a>” for 2018.\u00a0 It earned a perfect five-star-rating from Austin Food Magazine<\/strong><\/a> and was ranked 43rd (from among some 2,300 restaurants) in Austin360 Eats<\/a><\/strong> compilation of the best restaurants in Austin for 2018. <\/span><\/p>\n

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The Cadillac<\/figcaption><\/figure>\n

Perhaps more impressive than the accolades themselves is the fact that they were earned by an interloper, an outsider from beyond the sacred borders of Texas.\u00a0 Texans probably have more state pride than the denizens of any other state.\u00a0 For Texans to so readily and enthusiastically embrace something not invented in Texas is probably best explained in this simple mantra: “I wasn’t born in Texas, but I got here as fast as I could<\/em>.”\u00a0 So while founders Uriah and Brandon Hunt are born and bred scions of Detroit, they brought with them the best of their hometown, Detroit-style pizza.<\/span><\/p>\n

To understand Detroit-style pizza, it’s probably best to start with a recap of what pizza under the spacious skies means today.\u00a0 There is a phalanx of regional styles and variations widely proliferated across the fruited plain.\u00a0\u00a0 Most have their roots in the classic Neapolitan style characterized by round, thin-crusted pies.\u00a0 Others have their genesis in the Sicilian style, a rectangular, thick-crusted pie.\u00a0 Detroit-style pizza, served in the Motor City since at least 1946, is a variation of the latter, but where Sicilian-style pizza stops, Detroit-style pizza elevates. \u00a0 <\/span><\/p>\n

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The Detroiter<\/figcaption><\/figure>\n

Detroit-style pizza is traditionally prepared in square blue steel pans originally used to hold nuts and bolts in the factories so prevalent in the Motor City’s industrial heritage.\u00a0 (Our server even brought one of those pans to our table to appease this skeptic.)\u00a0 Those pans are well oiled before the dough–about three-quarters to an inch thick–is added.\u00a0 The dough is baked lightly before toppings are added then it’s baked a second time.\u00a0 This results in a thick, chewy and airy crust with caramelized, well-done edges and a crispy bottom.\u00a0 There is almost no char. Because it’s baked into a rectangular shape, every piece is a corner slice and because the crust is so crispy, it won’t get soggy.\u00a0 Here’s betting you’ll eat every bit of that crust.<\/span><\/p>\n

When tomato sauce is used, it’s typically ladled atop a sweet, mild Wisconsin brick cheese spread edge-to-edge to form a molten blanket over other ingredients.\u00a0 Because the sauce is on top, it’s sometimes called an upside-down pizza.\u00a0 At Via 313, pizzas are available in 8″ x 10″ and 10″ X 14″ squares.\u00a0 Because of its thickness, there’s no way you can consider the 8″ X 10″ slab a personal-sized pie.\u00a0 No matter how much you enjoy this unique pizza, you’ll definitely be taking some home with you. The menu<\/strong><\/a> offers both traditional and avant garde options.<\/span><\/p>\n

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Beer & Pretzels<\/figcaption><\/figure>\n

To make it a true Detroit experience, we started with soft drinks which had their genesis in the Motor City–Vernor’s Ginger Ale<\/strong><\/a>, a Detroit classic since 1866 for my Kim and Faygo’s<\/strong><\/a> red cream soda for me.\u00a0 At the risk of offending Texans everywhere, we both thought the red cream soda was as good as Big Red<\/strong><\/a>, a Texas staple since 1937.\u00a0 Both were a great counterbalance for the acidity of the roasted artichoke<\/strong><\/em> appetizer (roasted artichokes, herbed goat cheese, marinara, baked and served with crostini) we shared. More than any marinara we’ve had in a long time, Via 313’s is acidic and low in sugar.\u00a0 That’s not a bad thing.\u00a0 Some tomatoes are grown to impart that flavor profile.\u00a0 The marinara didn’t quite overwhelm the tangy, sour goat cheese or slightly bitter artichokes, but it made it tougher to discern those flavors.<\/span><\/p>\n

It’s only fitting that my Kim would order a pizza named for her dad’s favorite car.\u00a0 The Cadillac<\/strong><\/em> (Gorgonzola, fig preserves, Prosciutto di Parma, Parmesan, Balsamic gaze) is a pizza worthy of its appellation.\u00a0 While those ingredients may sound like a “been there, done that” list, Via 313 just does them better–or maybe that thick, crispy crust just makes a better canvas. More than likely, it’s both.\u00a0 This pizza is very well balanced with sweet and savory flavors competing for the rapt attention of your taste buds.\u00a0 The sharp, salty, pungent Gorgonzola plays harmoniously with the concentrated sweetness of the fig preserves.\u00a0 The salty prosciutto tempers the fruity sweetness of the Balsamic glaze.\u00a0 It’s a magnificent pizza, one we’ll remember for a long time.<\/span><\/p>\n

My choice was the Detroiter <\/strong><\/em>(smoked pepperoni under the cheese, natural casing pepperoni on top) a more conventional example of\u00a0 Detroit-style pizza.\u00a0 The tomato sauce is applied in a sort of Mohawk haircut pattern.\u00a0 That is, right down the middle.\u00a0 As with the marinara on the roasted artichoke appetizer, the sauce is very acidic, undoctored by sugar.\u00a0 The natural casing pepperoni on top was very reminiscent of traditional Western New York (hi Becky<\/strong><\/a>) “cup and char” pepperoni.\u00a0 A collagen casing allows pepperoni slices to \u201cpop\u201d into cups that hold natural juices and flavor, while the edges crisp to perfection.\u00a0 There was plenty of pepperoni on this pie, all of it swoon-worthy.\u00a0 The last pizza we’ve had that was this good was at Deming’s transformative Forghedaboudit,<\/strong><\/a> which showcases Buffalo-style pizza. That places this Detroit-style pie in rarefied air as one of the five best pizzas I’ve ever had!<\/span><\/p>\n

If there’s one downer about Detroit-style pizza (at least at Via 313), it’s that it makes any dessert anticlimactic. How, after all, could your taste buds possibly hope enjoy anything after luxuriating in the flavors of a peerless pizza?\u00a0 We tried.\u00a0 The Beer & Pretzels<\/strong><\/em> (salted Stout ice cream layered with crushed pretzels, topped with whipped cream and smoked salt) might otherwise have earned our affections, but after that pizza…<\/span><\/p>\n

Detroit-style pizza is for real!\u00a0 It’s so good it rendered impotent some of my most potent insults.\u00a0 Thank goodness I still have the Lions.<\/span><\/p>\n

Via 313<\/strong>
\n3016 Guadalupe, Suite 100
\nAustin, Texas<\/strong>
\n(512) 358-6193
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 23 November 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Faygo Pop, The Cadillac, The Detroiter, Beer & Pretzels
\nREVIEW #1078<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It’s oft been said that among males (we’re such children), insults are a form of intimacy.\u00a0 Perhaps because of societal expectations, many men aren’t comfortable expressing affection toward other males in physically demonstrative ways\u00a0(even in the Age of Oprah).\u00a0 In his book A Slap in the Face: Why Insults Hurt \u2013 and Why They Shouldn’t, philosophy professor William Irvine contends “the closer the friend, the more teasing there is.”\u00a0 If the sheer volume of insults is equal to how highly we esteem other men, Jim, my former boss at Intel was esteemed highly indeed. Because Jim was a pretty good guy (and because he was the boss), it was hard (and maybe career-limiting) to attack him on a personal level.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":50435,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[703,68,5647,35,553],"tags":[],"class_list":["post-50431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dog-friendly","category-pizza","category-rating-n-r","category-texas","category-across-america"],"yoast_head":"\nVia 313 - Austin, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50431\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Via 313 - Austin, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It’s oft been said that among males (we’re such children), insults are a form of intimacy.\u00a0 Perhaps because of societal expectations, many men aren’t comfortable expressing affection toward other males in physically demonstrative ways\u00a0(even in the Age of Oprah).\u00a0 In his book A Slap in the Face: Why Insults Hurt \u2013 and Why They Shouldn’t, philosophy professor William Irvine contends “the closer the friend, the more teasing there is.”\u00a0 If the sheer volume of insults is equal to how highly we esteem other men, Jim, my former boss at Intel was esteemed highly indeed. 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