Greenville Avenue Pizza Company — Restaurant in Dallas

Mediocre quality pizza at best. Customer Service even worse. (Length of review is for details on Customer Service) I had GAPCo in the past for a late-night slice and I wasn't impressed. It's pretty sad to be disappointed with pizza after a few margaritas... I chalked it up to a one-off. Recently, our office had catered a meeting for 30-35 people. I wanted to support local and placed a catering order 4 days in advance, directly from the GAPCo website. I ordered 15 pizzas and bread knots for just under $500. We will have many more future catering needs, but GAPCo now sits at the bottom of the list when considering the 14 locally owned pizza options nearby. When placing the order on the website, it would not allow me to select the time needed for delivery so I called the store. Zack answered and was incredibly kind and helpful. He listened, gathered my information and said he would adjust the time on his end once the order was received. Fast Forward...on Sunday the manager called to ask about the delivery time. She was a frantic, frustrated, less than personable employee so I was shocked this person was a manager. She wanted to know if I needed the delivery at midnight because they wouldn't have anyone to deliver at that time. I explained the above and she cut me off to say that Zack doesn't know what he's doing and had zero qualms bashing him to me. Her crappy comments about a coworker to a customer were saltier than their food. She would ask me a question and cut me off as soon as I answered. Along with the interruption marathon, she gave me a ranting earful about their internal system issues, frustrations with DoorDash, and that I need to place the order with them directly next time. I kindly repeated what I had just told her that I DID place on the company website. She said she would call DoorDash and work something out but she couldn't promise the delivery time I needed. She called me back after and said it was all squared away. [WRONG] Overnight, I received multiple delivery update notifications from DoorDash. I called the store that morning to clarify and confirm the order. The fun continued with this manager. It was a rinse and repeat of her rant about DoorDash, and lectured me to order directly with them, her frustration with finding a driver, their system, etc... Oh, and the interruption corruption. At this point, I have spent unnecessary time listening to her complaints about their employees, their system, 3rd party delivery services and getting ear-fulls on how to place catering orders with them (even though I did exactly that). I was frustrated and had zero confidence the order would be correct. (Bring back Zack!) I just wanted to place an order and get my food. It's on her to figure out the internal details, and I definitely don't want to hear the tea or get lectured. Did I get the delightful callback? Nope. I called about an hour before delivery time and she said pizzas would be ready for pick up within 20 min. 20 min later, I got notifications from 3rd party driver (get ready to laugh) the driver said the pizzas were NOT ready and it would be another 20 min. Now, if I'm doing the math, this now an additional 50 min of wait time and 5 frustrating phone calls on a catering order placed 4 days ago.

The cherry on top of the sundae (or the cheese on the pizza, rather) the pizzas finally get here and the boxes are not marked. It was a fun game to open 15 pizza boxes to mark each box...prep work that could have been done any time in the four days prior. For my coworkers who have food intolerances or just want to know what they are eating, it's a pretty important yet simple step missed. The pizza was cold on arrival and it was really salty. Nothing special about the flavor or the crust or sauces.

Had the customer service been decent, this would not have been a deal. Had the customer service been great, we would have overlooked the mediocre food quality and would order often.

Food = meh. Quality Customer Service Experience = Gas...

5 Stars — A Pizza That Hits the Heart as Much as the Palate Greenville Avenue Pizza Company (GAPCo), Dallas, TX

As an amateur pizza critic who’s tasted pies across cities and styles, I don’t usually walk away from a pizza place thinking about much beyond the food. But GAPCo left me thinking about the people, the vibe, and yes, that glorious Pizza Crack.

Let’s start with the welcome. Our server, Wasim R., was not just kind—he was genuinely accommodating. One of our guests doesn’t eat certain meats, and instead of offering an awkward workaround, Wasim guided us to the 5 Cheese pizza—a delicate yet indulgent pie layered with a symphony of cheeses. Ricotta (or possibly whipped mozzarella) sits in soft, pillowy dollops across the surface like clouds after a summer rain. Wide flakes of aged cheese—likely parm or asiago—catch the light and your attention. No grease pools, no overpowering salt—just harmony.

Then came the Butcher’s Revenge: a bold, meat-forward pizza with caramelized sausage and cupped pepperoni that crisps around the edges like it just whispered “bravo” in the oven. It’s a deep, savory bite, with the Maillard magic you only get from quality ingredients cooked hot and fast.

But this isn’t just a place that knows its oven.

Outside, a homeless man waited quietly. They served him food and a drink—like it was regular customer. Later, while visiting the Boulangerie next door, we were told, “They’re always like that. Sometimes they bring us leftover pizza just to share it. Good people.” That’s not policy—that’s culture. That’s community.

Inside the restaurant, the crowd was just as warm and eclectic: a woman—not sure, but she had a purse with a tiny little puppy inside—was coming out of the restaurant just as a group of teenagers were arriving. Families were laughing over slices, and someone nearby was clearly counting coins for a bite. No judgment. No rush. Just people being people—welcomed equally, fed generously.

Now let’s talk crust—because wow, the thin crust here deserves serious respect. Visually and structurally, it’s the real deal: • Golden brown with light blistering, signaling a well-heated deck oven. • Thin yet firm, with clean slice integrity and just enough chew to hold toppings without sagging. • No signs of sogginess, no doughy centers—this is proper fermentation, proper rollout, proper bake.

And finally—Pizza Crack. This silver shaker might look humble, but it delivers a flavor explosion: garlic, onion, herbs, salt, heat—layered like a secret family spice blend. You sprinkle it once and suddenly you’re addicted. Every slice after feels naked without it.

So yes, the pizza is brilliant. But it’s more than that. GAPCo is one of those rare places where the food is only half the story—and the other half is generosity, dignity, and real community spirit.

Bravo Wasim. Bravo GAPCo. You’ve reminded me what good pizza and good people can...

Let me start by saying, I really want to like this place. I have given it 3 chances and I live around the corner from it and I really want to like this place. However, it’s not so much the the pizza isn’t that great but rather the service and operation is maybe the worst execution I have ever seen in my life. The workers are always scrambling and have no idea what is going on and are always playing catch-up with orders. The reason why they are playing catch up with orders is because the business model is “everything is made to order on the spot” even if you just get a slice. While that idea is good in theory, for a pizza place it is not feasible. If I order a plain cheese slice they now have to make a plain mini personal pizza and you have to wait 20 minutes when all you got was one slice. Now imagine this when they have 20+ orders. The place is small and because you have to make a personal pizza each time from scratch the place becomes crowded because everyone is waiting so long, the workers start losing track of orders, messing orders up, getting stressed and now all the customers are angry. What’s even more frustrating is after you wait that long (just for once slice), it has happened to me and I’ve seen it happen to 10+ other customers, all the orders get messed up and they are giving out the wrong orders to people and then when you say it isn’t your order they realize they missed your order and now they have to make it from scratch and you need to wait another 20 minutes. It’s just a disaster of an operation in there. It would be a different story if the pizza was so good like from NYC or Chicago or Boston or New Jersey and then it would be worth the wait but it’s such below average pizza that it’s not acceptable. The main point to drive home here is FIX YOUR OPERATION. NO ONE CARES ABOUT A SLICE OF PIZZA BEING MADE TO ORDER. BE A NORMAL EFFICIENT PIZZA PLACE BY HAVING PIES READY TO PULL SLICES FROM AND THEN HEAT THEM UP WHEN ITS ORDERED. IT TASTES JUST AS GOOD. ITS NOT ROCKET SCIENCE TO KNOW THAT THIS BUSINESS MODEL IS A HORRIBLE.

You are not a chipotle or a sweetgreen! A pizza place should not be a made to order model. I’ll say it 100 more times.

P.S. Don’t have your buffalo chicken slice be a plain cheese pizza where you throw chicken on top of it and drizzle buffalo sauce on it. A buffalo slice should not have any red sauce and should be lathered with cheese chicken and buffalo sauce...