Salisbury’s Pizza opened earlier this week in Casa Linda plaza, in the space that used to Be Home Soon.  Will and Julie Salisbury wanted to open a family friendly and less expensive place to eat.  When they took the lease they did all the re-modeling themselves and bought furnishings through various re-sale venues.  They decorated the walls with family and significant photos.  He is a graduate of the Culinary Institute of America and her background is as a sommelier.  They both previously worked at more upscale and expensive restaurants and wanted to do something different.  One of Will’s first jobs was at Tony D’s pizza place in New York and that experience inspired the creation of Salisbury’s.   They’d been open about 4 days when we went and had gotten a nice food write up in The Dallas Morning News by Sarah Blaskovich so we made a reservation.  Glad we did as the place was packed with people waiting for tables and pies to go.  In fact our server advised us to order by the slice rather than a whole pie as they would take at least one hour to get to our table and the slices were being made all the time.  I’m hoping that these service issues can be worked out as they settle out with crowds because I’d much rather have a whole pie.  However, as we were with my nephew we could order more styles and try lots of combinations so we’ll know what we want when we go back.  I liked his crust and sauce and what you get on it is a personal preference for sure.  They also had some cocktails and a nice selection of wines.  I hope you’ll try it too and let me know what you think.

Set-up

Food

Garlic Knots were well oiled and topped with lots of garlic but the dough was dry.  These can be tasty and the extra sauce can always be put on your pizza.

House Chopped Salad with house herb vinaigrette was a big enough portion that 3 of us split it.  It was well dressed with lots of different ingredients and fresh lettuce.  I liked the taste of it and would get it again.

Giardiniera was made of pickled vegetables and was tasty.  Not sure if it was made in house or a mixture.  It was not as spicy as some I’ve had but a fun addition to anything.

Fettucini Bolognese was a fresh thick noodle with a more tomato sauce than meat.  It was fine but I’d stick with the pizzas.

Regular Cheese had red sauce and a mozzarella blend.  This was my husband’s favorite and very good.  The crust has just a bit of puff to the edge and a stiff enough bottom crust to keep it from limping when held.

Pepperoni had red sauce, mozzarella blend and Molinari pepperoni.  I liked this one but the pepperoni was too mild for me.  I’d stick with the plain cheese.

Sausage and Rabé was with white sauce, house sausage, broccoli rabé, sliced peppers and ricotta.  This one had a lot more stuff on the top and was my nephew’s favorite.  I liked it a lot too.  The creamy sauce blended well with the cheeses and bitter greens.  It’s edge seemed to get puffier than the other slices.  I’d get this again.