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Nonno’s Family Pizza Tavern

@yesyespizzas

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Open daily for lunch and dinner!
Sun-Thu: 11am-10pm
Fri- Sat: 11am-11pm
No reservations.

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Baywatch lifeguards were on duty this weekend for @southernsmokefoundation!!! We kept watch over the entire city and filled y’all with dill donuts, olive oil cake, and Negroni Jell-O shots. Big ups to those who bravely swam under our porrón fountain of fun.

Thank you again to @cshepherd13 and @htownlindseybrown for building a team and organization that make this event so incredibly celebratory every year. Real talk, we have personally witnessed people in a time of need benefit from this foundation’s resources. It’s real, and it’s every bit as meaningful thanks to every ticket purchased and every donation made throughout the year.

If you’d like to join us in our commitment to our community, you can learn more about Southern Smoke, a nonprofit organization founded right here in Houston that provides emergency relief funds and mental health services to food and beverage workers:
southernsmoke.org

See y’all next year for another theme at the best party tent ever!!! by @yesyespizzas

ATTENTION: Every two Wednesdays in a row we introduce a new dinner-only pasta special that only sticks around for two weeks. And then of course, like all super tasty things, we make them disappear…FOREVER. So if that doesn’t light a fire under your butts to catch these rare finds in time, well, you’re gonna just keep missing out.

The newest drop for the next two Wednesday dinners is this handmade cappelletti stuffed with ricotta, raclette and maitake in a butternut squash pan sauce topped with arugula, pepitas, aleppo pepper and pecorino.

See y’all soon (and yes we often sell out early)! by @yesyespizzas

Wake the hell up and get your Morning Buzz on cause this pizza’s gonna light up your most savory desires and tingle the senses. It’s a white sauce pizza that’s velvety and rich, layered with salty, gently spiced capicola and sliced onions. We finish it with a toasty crunch of everything spice and a golden drizzle of egg yolk that melts into every bite of that satisfying tavern crust. Lil smoky, lil creamy, and deeply tasty. by @yesyespizzas

Tonight’s Wednesday Dinner Pasta Special made entirely by hand, from scratch: pork ravioli in vodka sauce topped with creamy goat cheese, crispy chicharrón, and lemon basil that we grow in-house!

Only available two Wednesday dinners in a row before it’s gone forever!!! by @yesyespizzas

Bada-bing chicken wings for the weekend things!!! And if y’all are new here, know that we don’t know how to make anything uncomplicated. They’re cured overnight, then smoked for an hour before they’re fried hot and crispy. Then they’re smothered in the most elaborate house chili crisp made with shallots, garlic, Fresno peppers, fennel, coriander, red pepper flakes, peppercorns, sunflower seeds, and oregano. Yes, they’re a lot of work. And yes, they’re absolutely worth it. Add a squeeze of lemon for some contrast against that heat, and you’ve got yourself THE BEST WINGS to dunk in our housemade ranch. Get ‘em before we take off for Labor Day!!! by @yesyespizzas

🥔 Hot Potato 🔥is a pizza that you don’t wanna pass to the next person before you hoard a few slices to yourself. This tavern crust is layered with with sausage, cuts of potato, and onions. Banana peppers plus Hot Larry sauce cut through the richness for some tangy heat. And the flavor bomb doesn’t stop there cause we do NOT play around here, unless it’s our arcade games, of course. It’s finished with feta, more cheese, and topped with arugula that brings a bit of freshness and peppery notes to round it all out.

Next time you’re in let your freak fly and go of course from the usual classical pizza toppings and let us throw this Hot Potato your way. by @yesyespizzas

Meet the Italian Stallion, a reminder that we've got some insanely tasty sandwiches on the menu! Cured meats bring that salty punch that's layered up against creamy provolone. It's also got chopped lettuce, sliced tomatoes, and onions that add freshness and crunch, while the giardiniera crashes the party with a tangy, spicy kick. Dijonaise ties it all together between soft, housemade focaccia bread. This one's bold, balanced, and a little bit of a bruiser. ⁠
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It ain't about how much heat ya stack. It's about how much giardiniera you can take and keep piling on. How many layers you can hold and still stay standing. THAT's how a champion sandwich is built! by @yesyespizzas

🍝 On Wednesdays we run a VERY LIMITED pasta special just for dinner. It’s always entirely made from scratch, right down to the pasta itself. The special only runs for two Wednesdays in a row, then disappears for good cause that’s how we like to roll (we really do love a FOMO moment).

This Wednesday and next, Chef Blair’s making classic spaghetti and meatballs but also with a few leveled up twists. The meatballs are stuffed with mozzarella and pan-seared. The sauce is white wine tomato sauce, and ofc we’re gonna finish it with fresh grated parmesan and basil.

Pair it with a glass of wine—we better see you tonight! by @yesyespizzas

Pepperoni will always get all the love but y’all MUST venture off course a little with our Buff Chicken pizza. It’s everything you already love about Buffalo chicken wings except we’ve converted it into a crushable tavern pizza we promise is gonna tick off all those indulgent checkboxes.

This one isn’t a red sauce pizza for good reason and we’ll tell you why it all comes together without that tomato base. It’s layered with chicken, onion, garlic butter, cheese, and drizzled in tangy, fiery Buffalo hot sauce. Best part? Comes with a side of RANCH. To dunk your pizza in. For every. Single. Bite. These are the very things our kid dreams are made of except now you get to call it an adult-sized dinner and nobody’s yelling at ya to go easy on the sauce.

When Texans think of Chicago pizza, the first thing that comes to mind is deep dish, understandably. But, having spent a decent amount of time living in Chicago ourselves, we just want Houston to know how worthy tavern-style is amongst all your favorite kinds of pizza styles. Ours are built on cracker-thin crust, cut into squares, and aggressively baked for that incredibly satisfying crunch.

Legend has it the square slices were designed so you could hold one in one hand and a beer in the other, and honestly, that’s still the move. by @yesyespizzas

This Friday night special’s giving charcuterie board that went to therapy and came back with opinions, hun. You already know what happens with limited specials, they hardly stick around for long so you better jump right into the start of the weekend with us tonight!

Whipped ‘Nduja Mortadella with heirloom cherry tomato sauce vierge, Castelvetrano olives, and a red wine vinegar gastrique. We could’ve stopped there, but we went ahead and decided to make the focaccia AND the crackers in-house so that you can take them all for savory, fiery dip. by @yesyespizzas