5/5 Jim N. 2 years ago on Google
​After
a
two-year
hiatus
forced
by
COVID,
we
made
it
back
to
Dough​.
It
was
definitely
worth
the
wait!
We
went
to
the
downtown
SATX
location,
which
is
a
beautiful
space
in
an
historic
building,
which
the
Dough
crew
has
transformed
into
a
warm,
inviting
restaurant.
Try
that
location,
it’s
an
experience
in
and
of
itself.
I
would
be
remiss
if
I
did
not
start
off
this
review
by
acknowledging
our
waiter,
Christian,
who
was
awesome!
Attentive
but
not
intrusive,
just
how
we
like
it!
Thank
you
Christian!
We
started
with
an
appetizer
of
Burrata
al
Tartufo,
which
is
perhaps
the
quintessential
burrata
dish.
Handmade
burrata
(we
watched
it
being
made),
mascarpone,
ricotta,
etc.
served
with
crostini…
Heaven
on
a
plate!
The
Miata
salad
was
equally
good,
a
wonderful
blend
of
mixed
greens,
olives,
wonderful
cheese,
roasted
garlic,
toasted
croutons,
etc.
The
perfect
segue
into
the
pizza
course.
We
ordered
the
Amore
di
Maiale
(“pork
love”)
pizza,
and
it
was
amazing,
as
always,
including
the
awesome
crust!
The
Sugo
pizza
was
available,
so
we
ordered
that
as
our
second
“we
haven’t
tried
it
before”
pizza.
Sausage,
roasted
mushrooms
and
red
bell
peppers,
braised
prosciutto…
oh
my!
It
was
deelish!
The
Sugo
did
not
overtake
“pork
love”
as
our
favorite
pizza
at
Dough,
but
it
is
definitely
a
close
second.
The
wine
list
at
Dough
is
not
extensive,
but
what
it
lacks
in
sheer
number
of
selections,
it
more
than
compensates
with
quality,
reasonably
priced
wines:
all
Italian,
most
Italian
varietals
are
represented.
We
ordered
the
Il
Monticello
Colli
di
Lune,
a
2020
Vermentino.
It
was
outstanding!
The
perfect
compliment
to
our
meal.
Our
general
observation
regarding
the
entire
Dough
menu
is
that
it
is,
by
far,
superior
to
any
competitor
in
Central
Texas,
likely
the
entire
state.
If
you
haven’t
been
to
Dough,
put
it
on
your
“pizza
bucket
list”
and
stop
by
soon.
One
last
thing…
a
special
shout
out
to
Doug
Horn,
the
owner,
who
visited
with
us
for
quite
some
time,
despite
the
busy
crowd.
He
recounted
his
journey
from
the
CIA
New
York
to
“Texas
Pizza
Guy.”
It
was
a
delightful
chat.
Doug
obviously
loves
what
he’s
doing,
and
that’s
reflected
in
all
of
his
employees,
who
are
always
smiling
and
laughing,
including
the
folks
working
the
900
degree
oven
in
the
kitchen!
Doug,
thank
you
for
a
thoroughly
enjoyable
evening.
We’ll
be
back!!!