With a pedigree that includes a degree from the CIA, and stops at The French Laundry and Café Boulud, it’s not a huge surprise that chef Shawn Cirkiel has found success with his restaurant Parkside. But culinary degrees and hifalutin restaurant experience don’t necessarily mean you can make a great pizza.
Lucky for Austin, Cirkiel can, serving pizza cooked in a wood-fired brick oven from Naples at a temperature of 900 degrees. There are six pies at The Backspace, featuring toppings like fennel sausage, fig and gorgonzola, picante salame, and bacon marmellata, but according to the restaurant, the most popular pie is the Bianca, a pizza with arugula, mozzarella, ricotta, and pecorino romano.
Whether it's downed with an aranciata like in Naples, or Texas-style with a glass bottle of Mexican Coke, well… that’s up to you.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015