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lindabear1, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  4/5

• Service:

  5/5

• Value:

  5/5

First visit to BST Sunday 8/24. Service was excellent! Terrific pizza! We will go back for more. Fun atmosphere even though it was mostly empty on a Sunday afternoon. (Of course, what did we expect?) Several big screen tv's! Will try it out soon for Sunday Cowboy football.

pabloindallas, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  3/5

• Service:

  5/5

• Value:

  4/5

I sure enjoyed their pizza.

Good off-street parking lot.

leebirnbaum, anonymous:

Overall:

• Quality:

  3/5

• Vibe:

  3/5

• Service:

  3/5

• Value:

  3/5

I've heard and read so much buzz/good things about this place I finally tried it. Overall, not bad. I'd go back for for the bar/reasonably priced drinks, but not go out of my way for the pizza the way I do for other places. In a nutshell, as advertised, the ingredients themself were top quality, especially the fresh mazzeralla. But good ingredients is only 1/2 the story behind great pizza --the other half is the ability/inspiration to pull it all together, portion it correct, corrk it correct and witht he right equiptment, etc. Look at Grimaldis here in Dallas and Allen. Good pizza, but nothing even remotely close to the original under the brooklyn bridge, even though the raw ingrediants are the same. In the case of Bryan St Tavern, our group ordered several pizzas. There ws considerable variance in the thickness of the crust, cooking temperature and generosity of topings. Such noticable inconsistency is an immediate red flag of mediocre pizza, and never something you see at the great places. I can only speek for my own as I did not try the other pizzas. Mine, a large, came out as a craxker thin crust, which I normally don't mind, except it was overcooked, scorced black in areas, and dry from over cooking.
I ordered extra cheese, but it actually had far less density of cheese than my friend's small margareta pizza. I asked the waitress, and she said the kitchen was busy and they rushed, and don't really have time to pay attention to such details (not in words quite that rude, but that was the point she was making). The sauce, seemed decent and a little tagy, was underscored by the fact that it too was dried from the overcooking, considering that the style is such that the pie is all sauce, with a few melted balls of fresh mozzeralla. So the sauce is exposed to the open heat, which is probably ok is not so overcooked.

Bottom line: Again. good ingrediants, as advertised, but overall, so-so pizza. If they keep at it, I suspect they will gradually refine the recipe and methods and improve, potentially reaching the levels of the area favorites like Grimaldis, coal vines, neo pizza, ovivellas, fire side pies, campania, etc. But for now, I give them just 1 thumb up and 1 down. FYI, the best of this style pizza I've found in the DFW area is Cavelli Pizza --1 location at 635 and beltline, and another in Mckinney. They are the closest I've found here to real Italy quality gourmet pizza.

Bryan St Tavern's pizza appears to resemble Campises, who claims to be "Egyption style", what ever exactly that means... So it's liek they modeled after Campises, but tried to improve on the quality of ingredients, and then slanted it slightly towards the gourmet styles of the places I mentioned earlier.

Great intentions, but it's really a "new" pizza still searching for an identy and how to come together as a good pie instead of an inconsistent awkward one that's OK, but not particularly memorable.

I'll give them about 6 months, and if still around, try them again to see if there was improvment, and re-review...