Getting their awning installed. Thanks to Urban Pioneer for the photo:

http://www.okctalk.com/images/pete/gusto102014.jpg

They are only 2-3 weeks from opening!

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This is really becoming a gem.

They are certainly sinking tons of money into this place.

There is still a lot of work to be done outside, but hopefully that will move fast now.

This is really becoming a gem.
Less than a year ago if they had applied for a demolition permit it would have passed with nary a peep.

As a reminder, this is what the building looked like in January:

http://www.okctalk.com/attachments/restaurants-bars/6976d1389878245-pizzeria-gusto-gusto2.jpg

Looks like they are almost finished with the interior:

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10659289_785214461539581_4946340439672514797_n.jpg ?oh=88881040d4ab2c6abcf324eb50e09f2d&oe=54AC9F52&__gda__=1420907406_5b0346e847945464bb426a878de519d e

Wow. Awesome-sauce.

I wonder who they used for their interior design...

Whoever it is, they need to get more work around town. Pretty darn stunning.

Really great. My girlfriend and I painted our bedroom grey then couldn't stop. Our house is probably literally 50 shades of grey. It just looks so nice and clean.

A theme of AGE dining HQ as well.

I think the interior decorators were Lower & Co.

Had a preview of the meatballs they are going to serve at an event catered by the Metro a few weeks ago...best I have ever had. A bit spicy and very flavorful.

They've posted their menu on Facebook:

https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10451688_790628477664846_5498592827426655045_n.jpg ?oh=044aec5de25134d7b4deefbc7b762875&oe=54E81E75

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10334353_790634517664242_2076758525472277944_n.jpg ?oh=bae44fe1337c3460890bb29e9ccc82f6&oe=54F4F551&__gda__=1424726075_1e393846d8f2d3b8f2e1bbdfdf35d0c 2

Looks good and mostly reasonably priced....except the fall cocktails. Nothing less than $10 and with an avg price of about $13 is kind of high. I would imagine most people would rather just have two glasses of wine or 3 beers for the same price than their cocktails. Maybe they are super strong, IDK.

Seems to be a common thing though, with cocktails priced higher and higher these days. And Im not sure why really.

The cocktail list was designed by my staff at WSKY for Gusto. They wanted to do a very craft and original cocktail list. In order to do this, Scott and the crew used true Italian cordials and liqueurs to create a very unique and special drink menu. The prices reflect the cost of the alcohol being used in each drink. When using 3-4 liqueurs at $40-$60 per bottle, the cost and therefore the price of the cocktail go up. Anyone can do a cocktail with well liquor and charge $7 but in order to get a list like above, cost must be factored into the price bringing it to $10-$14 on average.

The cocktail list was designed by my staff at WSKY for Gusto. They wanted to do a very craft and original cocktail list. In order to do this, Scott and the crew used true Italian cordials and liqueurs to create a very unique and special drink menu. The prices reflect the cost of the alcohol being used in each drink. When using 3-4 liqueurs at $40-$60 per bottle, the cost and therefore the price of the cocktail go up. Anyone can do a cocktail with well liquor and charge $7 but in order to get a list like above, cost must be factored into the price bringing it to $10-$14 on average.

Thanks for the info.

While I realize there is more to them than say a simple gin and tonic, I think Gusto might have turned many people off to the cocktail list with there being no single digit priced cocktail. I drink often when I go out to eat but I get turned off quickly to cocktails once they get above $10, especially with ones that have ingredients of which Im not familiar. It was just one thing that stood out to me. Other than that, everything looks and sounds great and Im sure it will be a great success.

Is there just one size for pizzas?

It looks to me like there is just one size. Price, size, and options all remind me of Upper Crust, which isn't a bad thing. Seems to me that they have a hit on their hands!

but I had a sense the area wasn't their favorite (homeless people walking in front and shouting at people across the street, cars bassing down the street cursing at each other, etc).

Careful now...you don't want to offend anyone. You should be like the others, and just turn a blind eye...and say that 23rd street is the latest greatest most perfect local in all of OKC!

Really cool shot at night with their new signage! The Pump looks cool as well!

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Really cool shot at night with their new signage! The Pump looks cool as well!

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Me Likey!

Just drove by.

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Beer taps:

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10389203_794801597247534_4137612186999841342_n.jpg ?oh=31da95592acea00d77007de1b9e9f471&oe=551B4B81&__gda__=1427635257_84f5ce94ebd97f609a2ef91505bf2f8 0

I love the taps!.. great idea

Who is their interior designer? Very cool.

Who is their interior designer? Very cool.

While I agree it looks cool. Let's not get to excited here... It's not an original idea. (https://www.google.com/search?q=kitchen+utensils+as+beer+taps&tbm=isch&imgil=3N-hWVc1RYhuOM%253A%253BBbsjwpgtvvIBpM%253Bhttp%25253 A%25252F%25252Fwww.pinterest.com%25252Fparlaystudi os%25252Fback-bar-and-taps%25252F&source=iu&pf=m&fir=3N-hWVc1RYhuOM%253A%252CBbsjwpgtvvIBpM%252C_&usg=__5yNllMsFV1HF2arDmZU_rw2OEIc%3D&biw=1307&bih=633&dpr=0.9&ved=0CCkQyjc&ei=roNjVMeiAo6zyASQlYLoDw#facrc=_&imgdii=_&imgrc=FpNguAr819OqBM%253A%3B-AfpmSldgtq7GM%3Bhttp%253A%252F%252Fmedia-cache-ec0.pinimg.com%252F736x%252Fdb%252F39%252Fac%252Fd b39aca1923a018ae36aae89c66002d5.jpg%3Bhttp%253A%25 2F%252Fwww.pinterest.com%252Fpin%252F1759287324580 223%252F%3B736%3B406)

99% of all new design is not creation or originality, but a recombination and synthesis of existing design.

That being said, this is a well-synthesized restaurant. It's on my visit list for my next trip home.

While I agree it looks cool. Let's not get to excited here... It's not an original idea. (https://www.google.com/search?q=kitchen+utensils+as+beer+taps&tbm=isch&imgil=3N-hWVc1RYhuOM%253A%253BBbsjwpgtvvIBpM%253Bhttp%25253 A%25252F%25252Fwww.pinterest.com%25252Fparlaystudi os%25252Fback-bar-and-taps%25252F&source=iu&pf=m&fir=3N-hWVc1RYhuOM%253A%252CBbsjwpgtvvIBpM%252C_&usg=__5yNllMsFV1HF2arDmZU_rw2OEIc%3D&biw=1307&bih=633&dpr=0.9&ved=0CCkQyjc&ei=roNjVMeiAo6zyASQlYLoDw#facrc=_&imgdii=_&imgrc=FpNguAr819OqBM%253A%3B-AfpmSldgtq7GM%3Bhttp%253A%252F%252Fmedia-cache-ec0.pinimg.com%252F736x%252Fdb%252F39%252Fac%252Fd b39aca1923a018ae36aae89c66002d5.jpg%3Bhttp%253A%25 2F%252Fwww.pinterest.com%252Fpin%252F1759287324580 223%252F%3B736%3B406)

There is very little that is new under the sun. however I have not seen this design in the OKC metro. It looks great.

99% of all new design is not creation or originality, but a recombination and synthesis of existing design..

Wouldn't that be 99% of all design? If it's new it's original. If it's not new it's recombination.

I still think it looks cool. As does everything else I've seen of the restoration of this building.

I can definitely give high praise to Lower and Mathis on the design of their last two additions to the empire.... Back Door BBQ and now Pizzeria Gusto are both great looking venues.

Wouldn't that be 99% of all design? If it's new it's original. If it's not new it's recombination.

Yes. Pretty much everything being designed today is derivative.

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From their FB page. .2 more inspections to go before opening soon.
I asked if they would be open before my partners Birthday on the 22nd since he loves Pizza. they replied they will definately be open by the 22nd!
very excited. if only PUMP would also be open we could just move next door after pizza!

Pizzeria Gusto Opening Pictures (http://pizzeria-gusto.com/beginnings.html)

They have the website up with pictures of start to finish.

Got a chance to enjoy a training lunch there the other day. The pizza is as fantastic as the decor. It's going to be a great place.

Looks like they plan to open tomorrow night.

I'm extremely excited about this place.

A friend went last night and said the pizza was fantastic and the space is gorgeous.

A friend went last night and said the pizza was fantastic and the space is gorgeous.

We are going for lunch Friday. I'll let ya know our groups thoughts.

Just got home from there. Pizza was great, cooked perfectly. Had the chicken liver crostini as an app, it was delicious. Try the olive oil cake, which was great as well. Overall, I have to recommend it. It wasn't busy, but within a month, it will probably be packed.

^

High praise for so early on.

Looks like another huge hit.

^

High praise for so early on.

Looks like another huge hit.

Honestly, a much better opening experience than R&J's. The wait or knew the menu, knew the flavors, and was attentive. Service was prompt, and drinks were quick. This place is probably the flagship for the big truck/mutts guys and it's going to be a HIT.

As a aside, briefly checked out Pump and it looks very cool as well. Once the Rise opens and everyone is up and running, there will be lots of traffic and synergy in the area.

Yeah, fun to think about all the life and energy that will soon be in this small area.

Yeah, fun to think about all the life and energy that will soon be in this small area.

Even without Flashback, it'll be great. Looking forward to the Drake too, I've been waiting for a good seafood joint.

R&J's is cool, but it's mainly a place to drink -- with food to nosh on when you get hungry. i'm hopeful that Gusto sets a higher standard for pizza in OKC. Without trying it, I'm a wee bit concerned they got too cute with the menu, but it seems like they are using really nice ingredients for the pies, and I'm not opposed to "artisan."

This is a fabulous, must-read food article about Keith McNally, one of America's greatest restaurateurs. He decided he needed to do a neapolitan Italian pizzeria in New York -- one of the pizza meccas on earth. This article was written before the opening of his restaurant, and is a real insider's glimpse into what goes in to opening a restaurant in Manhattan.

It's just a great read. Weirdly enough, McNally had never failed with a restaurant, but this article provides notable foreshadowing of its ultimate demise. The restaurant was open less than a year, and failed, after all of this effort to get everything "right." Please read this because it's a fascinating portrait of an American restaurant icon, but it's also a cautionary tale about the fickleness of the culinary world in general.

http://nymag.com/restaurants/features/64303/

Went and tried Gusto for lunch today with 3 other co-workers.... I don't claim to be any kind of authority on that style of pizza but everything we had was great.

Will definitly be going back.

Let me put it this way:

If they're going to fail, they're going to have to try…the space is just too fantastic. It's super wide open too, which I found to be very interesting…wouldn't be surprised if they stuff a few more tables in there.

I believe they are having the same issues with capacity that we are. The new fire marshall is being very strict on capacity for new places. We have 78 chairs plus standing room at Slaughters and he set our capacity at 64.

I went and thought it was extremely good. Would like to see a wee bit more flexibility on the pies, for example, the opportunity to sub the fresh mozzarella for the provolone on one of them. We tried multiple pies and they were all very good. The marinara sauce is wonderful and more savory than sweet. Killer wine list. Great appetizers.

Overall, I was very impressed for a new restaurant. They still need to work out a few kinks, for example the cheese on one of the pies was not evenly melted throughout. I'm sure the pizza oven takes some getting used to.

It was very good though with a super atmosphere. It will be a huge hit.

I believe they are having the same issues with capacity that we are. The new fire marshall is being very strict on capacity for new places. We have 78 chairs plus standing room at Slaughters and he set our capacity at 64.

This is an issue I have seen at other places as well. Midtown deli had x capacity. Everyone thought it should be higher.

Louies comes in and takes over the place. Expands the kitchen. And all of the sudden they get a higher capacity number from the fire Marshall. ? Is their an appeal process. Because this is the type of thing that Makes a city business unfriendly.

A few tables more makes a massive difference in a restaurant's profitability.

Would definitely like to know more about how these limits are set.

There is a very clear and specific formula set forth in The NFPA code for calculating an establishments capacity. It takes into account a multitude of factors such as number and size of exits, room size, etc. Bottom line, correctly applied, everyone should come up with the same answer. It has nothing to do with how many seats you can fit in the place or profitability. It's a life safety issue that shouldn't be compromised for business "friendliness".

Just got home from my second trip to PG. Wow, it's even better than the first trip. The appetizers are smaller, and perfect as actual appetizers and not meal replacements. We got the burrata, which was delicious. Tried the Italian sausage pizza, which was fantastic, but honestly, the soppressata we had the first time was more flavorful. Nothing was greasy, and it's perfectly reasonable for a couple to share an appetizer, pizza, and dessert.

Ricotta donuts. With Nutella. I hope I don't need to comment further on that.

Go. Just go, and try it out. You'll love it.

There are guidelines set and we try our best to fit within those parameters. There is a set footage per chair, booth, and standing room as well as square footage. By chair and booth calculation, we came up with 94 while keeping a 36" clearance around as well as keeping all 3 exits open and walkways to them. The fire marshall is choosing to adhere to strictly the square footage calculation, therefore putting us at 64. We have 78 chairs plus standing room and will have to remove 3 tables to adhere to his decision.

There is in fact a few appeal process that I will be using and I believe gusto has already began the process as well.

New fire marshal means new rules and that's what downtown is dealing with. The former fire marshall was transferred last month. Get ready to see every new place that opens have much lower capacity than those from prior years. For instance, WSKY is smaller than slaughters by about 200 sq ft and has a capacity of 75.

6 of us went tonight and I love this place. The space is beautiful and so well done. I actually like that there is room to move around and with the extra room it made for a lively bar area. We had the calamari and fried risotto balls which were the great. Had chicken and Italian sausage pizza both were great. The crust is very good and has great texture. This will be a regular rotation place to eat.

I was in the area on Friday night and there were cars parked everywhere. More life in the area than I've seen in my 13 years in OKC.

I think if they leave the space open that is currently vacated, they could see themselves do very well late night should they choose to stay open.

We went last night and I will echo what others have said... the pizza is great. The space itself is beautiful and larger than I expected. We had a 10 minute wait for 2, which was not bad at all and a good sign for them on a Monday. We got the calamari app (good, not great) and the margherita the queen pizza. The pizza was slightly smaller than we expected, but the benefit of having a 900 degree oven is they are able to get another one out quickly. One app and one pizza turned out to be plenty as I took most of the second pizza home. All in all very good experience and I will be going back.

I'd like to start with a disclaimer. I love ALL pizza (and BBQ ... and most Mexican / Tex-Mex) -- but that doesn't mean I don't know good (and great) when I see (taste) it.
We went Friday night. BLUF: Great service, Fantastic and AUTHENTIC food.
I was already prepared to like the space, since I've seen pictures here. It didn't disappoint.
I was already prepared to put up with bad service, since it's been said here that the current local demand for good servers is stressing the supply. I was wrong to expect it. Service was great. The servers and collateral personnel knew a lot about the product, the key staff, and what to expect. I'm pretty sure I met just about every key player (to include the owner and executive chef on the way out the door).
The calamari was unquestionably the best we've had in the states since returning from Europe about 9 years ago. The bruschetta was great. It wasn't classic bruschetta, but it was never billed as such and was a nice treatment that we both enjoyed. Besides, even I can recreate classic bruschetta and don't expect to go out and pay for it. The pies (I don't like calling them that, but ...) were phenomenal! They were very authentic. It was like comfort food for all my best memories of Naples. Even the cappuccino was spot on -- I know, that's not hard to recreate, either, but it was an important part of the dessert (Pannacotta and cinnamon doughnuts with Nutella, BTW -- maybe not authentic, but great).
Just two dounsides. I thought the crust was a tiny bit "off", but there are a multitude of factors that could prompt that -- an inexperienced or distracted preparer, there are lots of factors, and that's part of what makes Neapolitan pizza what it is.
The other downside was that it wasn't cheap. I spent more than I wanted to, but didn't feel like I got taken advantage of. I'm just saying that I won't be able to afford it often. All the same, for authenticity, it sure beat the cost and rigors of a flight to Napoli.

I agree with you, Dubya61. The atmosphere and service is impressive, but I was a little disappointed in the food. My expectations were set pretty high since Gusto has the same oven as my favorite pizza place in the States (Cane Rosso in Deep Ellum). Hubs and I only got salad and pizzas and we were a little saddened with the quality/size of salad and the crust (too thick) and cheese (bought, not made in-house?) on the pizza. We were so hopeful that Gusto would be our Cane Rosso in OKC, and maybe it will be someday, but it isn't quite yet.

Went Saturday night around 7, there was an hour wait for a table for two. No big deal, went and sat at the bar and enjoyed a cocktail or two before the meal. The place was absolutely slammed, people waiting outside, lots of people waiting around the bar. We had the meatballs as our appetizer, DELICIOUS. Some of the best meatballs i've ever had. Split the lamb sausage pizza, was amazing as well, perfectly cooked crust. Good wine, good service. Could't have asked for a better overall experience, this place is already a smash hit.