Roppolo’s Pizzeria • 1928

Marc Roppolo slings New York-style slices from a late-night window on East 6th Street, where he's fed millions since opening in 1989. Trained by Sicilian pizza master Armando Spavenda in Manhattan, Roppolo brought authentic Italian technique to Austin's rowdiest street, serving pies by the slice until 2 a.m. The ricotta-based Rosalie pie—named for his mother—layers fresh tomatoes, sautéed spinach, and garlic over a thin, foldable crust that tastes like a midnight bite of old New York.