Bryan Street Tavern — Restaurant in Dallas

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...

I have been a loyal customer at Bryan Street Tavern for over three years, even frequenting Sylvan’s before it shut down. However, tonight was an absolute disappointment.

I witnessed the general manager, visibly intoxicated, engaging in a physical altercation with a customer, displaying excessive PDA in front of the entire bar, and later storming off when multiple patrons complained about his behavior. This alone was concerning, but what followed was even worse.

When tabbing out, our bartender, Joe (as listed on the receipt), mischarged us for drinks. I pointed out that someone else had ordered those shots—I did partake in some, as they were offered to us, but I did not order them. Instead of handling the situation professionally, Joe immediately became defensive, claiming he had 20 years of experience in the industry and insisting that I had ordered them. When my girlfriend politely stepped in to clarify, Joe got in her face and demanded that she "shut up because you’re broke and obviously can’t pay for your drinks."

This was especially absurd because the individual who actually ordered the shots had already stated he would cover them. To make matters worse, from the time we arrived at 11:30 PM until closing, Joe was taking shots behind the bar. I can’t speak to whether he had been drinking before we arrived, but he was definitely drinking throughout the entire time we were there. I understand that bartenders occasionally drink at work, as I’ve seen at multiple establishments, but to be so intoxicated that you’re creating a scene, mischarging customers, and resorting to name-calling instead of resolving an issue is completely unacceptable.

When we asked to speak to the general manager, Joe claimed he was the manager, which seemed plausible since the general manager had already stormed off. However, when we persisted, we found the actual general manager passed out drunk at his desk—which we have on video.

Instead of resolving the issue, Joe continued to berate and insult us, calling us "broke, low-life, ratchet," and at one point, even charging at me, saying I was "lucky [another employee] was holding him back because he would beat my a."** Again—wow.

I have never experienced such unprofessionalism and outright hostility from staff at a bar I have supported for years. The fact that I have recordings of Joe disrespecting women at the bar and the general manager completely incapacitated in the back is just beyond disappointing. Since Google only allows photos, I will be adding those as well.

I am extremely disappointed and sincerely hope ownership takes this matter seriously—no paying customer should ever be...

I am from Saint Louis and saw that they had an stl style pizza, the only one in Dallas Proper!!

So I decided to order through DoorDash. They cancelled my order, it was kinda late so I figured maybe the kitchen just closed and they forgot to turn off online ordering.

So a second time a few days later I order earlier in the evening, once again the order gets cancelled. Whatever, still thinking maybe I just ordered too late

So a third time, maybe a week or two later, I order during the day and my order actually goes through!! However my dasher gets there and messages me saying that she was told my order is still awaiting payment.

Anyone who uses DoorDash knows this isn’t how door dash works, it pulls the money out of your bank at the payment screen before placing the order, and declines the order if there are insufficient funds on the card.

I try to go through door dash customer support, and am paired with an agent that says he is going to contact the store to assert the fact that my order was paid through DoorDash already (have screenshots from bank and DoorDash to prove)

My agent is unable to reach the store because they aren’t answering. They call the dasher and walk her through the issue so she can end the conflict. They still refuse to give my dasher my order and say payment is required… I literally paid $35 for this order.

I have to get back on DoorDash support and the second support person gets on and tries to call and work with the store on the issue but get no answer. The only solution I was able to get was having DoorDash refund my order because the restaurant wouldn’t give them pay PREPAID order. Wasted an hour of my time when I was so excited for a nostalgic...