Brick Oven on 35th

Specialties

Offering Austin’s best pizza, pasta, and sandwiches since 1995 cooked in our famous Brick Oven. We have a full gluten-​free menu (appetizers, pizza, pasta, sandwiches, salads, and desserts). Our wine and beer list has been carefully selected to compliment our food. Catering is available with some advanced notice — we do anything from delivering for office lunches to weddings.

We purchase locally raised grass-​fed beef at the farmers market from Full Quiver Farms and our chicken is all-​natural, hormone and antibiotic free. We support local business — some of our pasta is bought next door at Pasta & Co. — our coffee is purchased at Anderson’s Coffee — and we have a gluten free dessert that we get at Russell’s Bakery. Even our gluten-​free dough is made locally at Smart Flour Foods.

You can taste the quality in our food because we make most everything from scratch right here in our Restaurant. Come in with your family and enjoy our cozy ambiance or grab a delicious pizza to go.

History

Established in 1995.

The original Brick Oven was established by David Forbes at the Red River location in 1982. David eventually sold the restaurant and became the Brick Oven franchise owner. In 1995, the Brick Oven on 35^th aka the Original David’s Brick Oven opened initially as Pastaria Blue Willow (this was before the brick oven was built and installed). The prior business at this location was previously a tea room called the Blue Willow.

Many people ask why is the food, menu, etc. different from the other three franchises– Well here is a brief answer– The Brick Oven on 35^th uses the original recipes for our dough that David Forbes — who still provides the grains– had when he opened the first location on Red River, We also use the best available ingredients to keep the quality top notch.

Meet the Business Owner

Jay M.

Business Owner

Jay purchased the Brick Oven on 35^th in September of 2000. He graduated from Southwest Texas State with a degree in Finance in the 90’s. He worked his way through college in the hospitality industry and when he graduated went to work in the finance world. Five years passed with the same company but hard times hit and he was laid off when the company went out of business.

Determined never to let decisions of others stand in the way of his career and livelihood — he decided to become his own boss. In September 2000, Jay purchased the Brick Oven on 35^th and the rest is history.