Oklahoman reporting Saucee Sicilian is opening a brick-and-mortar location.

Will take the former Trolley Stop Records spot at 1807 N. Classen. This is directly across from the recently renovated Homeland and just north of Braum's.

https://oklahoman.com/article/5634760/new-pasta-emporium-due-soon

http://www.okctalk.com/images/pete/saucee1.jpg

Oklahoman reporting Saucee Sicilian is opening a brick-and-mortar location.

Will take the former Trolley Stop Records spot at 1807 N. Classen. This is directly across from the recently renovated Homeland and just north of Braum's.

https://oklahoman.com/article/5634760/new-pasta-emporium-due-soon

http://www.okctalk.com/images/pete/saucee1.jpg

Love me some Saucee! I selfishly wish it was going to be a bit farther north.

The guy that runs it is super nice and I'm happy they've found a home.

I am not a big food truck person but I've heard very good things about their pizza.

And glad to see Classen getting more love.

Wish them luck but not that far from Empire in the Plaza.

They had a pop up event at this location back on the 7th. We were allowed to sit inside the spaces and it was pretty much stripped to the concrete then. Here's hoping this turns out well for them as their pizza was pretty darn tasty and the staff was super friendly.

This is really great news. I hope this area continues to develop with places like this. This is basically the center point between plaza, midtown, and uptown. Classen 16 will be huge and adding businesses like this to the area will go along way in starting to “stitch” the established districts together.

I also agree the owner is a nice guy. Gave my son a free slice during a school event. Pizza is solid as well so wish him the best.

And they have great balls, meatballs that is. I can make a meal out of them.

Great news! They have the best social media posts. I have yet to try their pizza, but based on what I see, it's a crowd favorite.

It is going to be a huge investment to fit that space out with a modern kitchen and everything. I wish them luck!

It is going to be a huge investment to fit that space out with a modern kitchen and everything. I wish them luck!

Is this not the same spot that Joey's started in? If it is some of the infrastructure may still be there.

https://www.google.com/maps/@35.487331,-97.531194,3a,34.5y,294.43h,86.81t/data=!3m6!1e1!3m4!1s-fLxamWEYRnC8V_tddTVkQ!2e0!7i3328!8i1664?hl=en

Yes, same spot.

Good pizza. Should be a nice location. Parking could be troublesome...more reason this stretch of Classen needs better traffic control and pedestrian access.

When do they expect to be open for business there?

When do they expect to be open for business there?

I don't think they've even started work yet.

I spoke to the owner since I had not seen any building permits and he said this is still moving forward and should be submitting plans soon.

I hope this works out I loved this food truck. Great owner too.

I do worry the cost difference truck to building is a massive hurdle for any food truck converting to mortar. Also in truck you have captive audience meaning those eating off it have no other lunch choice mostly. Mortar means eaters have to plan to go and can costs work out with overhead.

The Collective might have been a good transition place? If they can keep food quality and control costs yet provide good bang for buck it can work. On truck the pizza is paper plate sized for $8 but diners in mortar will expect bigger helpings.

Rooting for them asI love the owner and will go try them out once settled in to new digs. I guess if for any reason it doesn’t work he can still go back to truck but I imagine that gets old day to day.

One truck I absolutely love is Filipino Fusion that food is like crack to an addict. Their pork adobo is simply awesome! They need a brick and mortar!

I think the plan is for them to have both a brick and mortar and keep the truck running once the brick and mortar is open.

I think the plan is for them to have both a brick and mortar and keep the truck running once the brick and mortar is open.

Thats smart as the truck will be able to feed diners to their mortar store.

The Collective might have been a good transition place? !

Ehhh sure, if he wanted to give The Collective 25% gross sales. Doubt he wanted to do that and abide by the other rules of the establishment. No thanks.

Ehhh sure, if he wanted to give The Collective 25% gross sales. Doubt he wanted to do that and abide by the other rules of the establishment. No thanks.


They charge 25% of gross sales? I'm assuming that would include monthly rent but still seems steep.

They have yet to start here because they need a parking variance (code requires more on-site space than are available) from the board of adjustment.

Hopefully this is soon resolved.

surprised there would be parking minimums here?

surprised there would be parking minimums here?

Yeah, it falls outside both the downtown and urban design areas; obviously not included in the Plaza.

So, when that is the case, the standard city parking requirements apply. They would need at least 23 spaces at this site to comply, which is silly.

Among urbanists, there is always the advocacy for virtually eliminating parking requirements, even in suburbs. As we all can see, the big box stores -- for example -- have oceans of parking and never approach capacity.

The other thing that sucks about that is I think ts something like $1800 fee to go to board of adjustments for a variance.

Love their truck pizza. I've had it several times. Would certainly consider the brick and mortar option. Anyone know if the truck offers private party catering?

Their brick and mortar location on Classen got trashed last night during the "protest"...

you mean the looting. the protest was long over.

you mean the looting. the protest was long over.

Easy with your words. No signs of looting but there was definitely vandalism. Looks like a gofundme was set up for Saucee and has raised some good money.

you mean the looting. the protest was long over.

You are correct, looting or vandalism, whatever you want to call it. Done by criminals.

I believe Saucee Sicilian is going to be on Diners, Drive-Ins, and Dives tonight. And Travel By Taste in Warr Acres is scheduled to be on July 10.

I believe Saucee Sicilian is going to be on Diners, Drive-Ins, and Dives tonight. And Travel By Taste in Warr Acres is scheduled to be on July 10.

very cool thanks

Not sure if Saucee Sicilan is still going in here but they have been doing work here for the past week or so. Looks like new windows going in all of the shop fronts. There is also a roll-off in the parking lot now.

^

Yes, it's for them.

The space will be u-shaped with a big courtyard and a large bar area.

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Saucee Sicilian came to our neighborhood several times and we were always excited to try it but things kept coming up and we kept missing them. We finally tried them, last time they were here, and I'm sorry to say, we were not impressed. At all. Our last trip to Blaze blows away the four pizzas we got from Saucee Sicilian. I don't know if they just had an off night or their pizza just isn't for us. There were three of us and we all agreed it pretty much sucked.

Blaze is scary underrated. Shame there aren't more of them around here.

Blaze is scary underrated. Shame there aren't more of them around here.

Blaze has always been good, at it's worst on par with a decent pizza chain but the last time we went, our pizzas were mind blowing good. Somewhere in Wyoming we stopped at a little place that was 1/3 bar, 1/3 restaurant and 1/3 ice cream shop. They had a high powered, wood burning pizza oven and the pizza that came out of there was everything I imagined a wood fired pizza to be. Perfectly crispy/crusty, perfectly charred, perfect proportions of ingredients. Our last pizzas at Blaze were just like that.

The Wyoming place's pizza (not my photo)

16659

Blaze has always been good, at it's worst on par with a decent pizza chain but the last time we went, our pizzas were mind blowing good. Somewhere in Wyoming we stopped at a little place that was 1/3 bar, 1/3 restaurant and 1/3 ice cream shop. They had a high powered, wood burning pizza oven and the pizza that came out of there was everything I imagined a wood fired pizza to be. Perfectly crispy/crusty, perfectly charred, perfect proportions of ingredients. Our last pizzas at Blaze were just like that.

The Wyoming place's pizza (not my photo)

16659

It's the wood that makes it good.

Any place in OKC do coal?

No more coal, wind mill powered oven only !

Any place in OKC do coal?

Don't believe so. I know Tulsa does, and it looks like Pryor's Pizza Kitchen in Norman is the closest.

Don't believe so. I know Tulsa does, and it looks like Pryor's Pizza Kitchen in Norman is the closest.
Didn’t Pryor’s close?

Didn’t Pryor’s close?

Did a quick google search to find coal-fired, but didn't see that they were immediately. It does look like they are closed indefinitely.

Didn’t Pryor’s close?

Pryor's has been closed for months.

Pryor's is building a new, free standing location in Goldsby

http://www.okctalk.com/images/pete/saucee011321a.jpg

It's the wood that makes it good.

::don't say it, don't say it, don't say it, don't say it, don't say it::

that's what she said...

Some interior shots:

http://www.okctalk.com/images/pete/saucee020321a.jpg


http://www.okctalk.com/images/pete/saucee020321b.jpg

Building has been painted but no progress on the Saucee Sicilian space in quite some time:

http://www.okctalk.com/images/pete/saucee050121a.jpg

I talked to the owner of Saucee Sicilian and he said they are taking the build-out very slowly so they can pay cash as they go.

They hope to be open in a few months but are in no rush.

I talked to the owner of Saucee Sicilian and he said they are taking the build-out very slowly so they can pay cash as they go.

They hope to be open in a few months but are in no rush.

And almost a year later....?

I've been by there several times and there is always small progress.

Popular Saucee Sicilian to open brick & mortar (https://www.okctalk.com/content.php?r=848-Popular-Saucee-Sicilian-to-open-brick-mortar)

Gannon and Angie Mendez started the Saucee Sicilian food truck with little more than borrowed money and family recipes.


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9 years later it's become somewhat of a sensation, appearing on Diners Drive-ins and Dives and currently slinging 1,800 pizzas every week.

Now, after methodically renovating a space full of character at 1807 N. Classen Boulevard, they are ready to open their brick-and-mortar.

Doors will open next Wednesday, October 19th with a basic dinner menu, then hours and offerings will gradually be expanded. Ultimately they will serve lunch and weekend brunch and add pasta and other dishes.

The space is amazing with restored floor-to-ceiling windows, the original tin ceiling and exposed brick throughout. There is a u-shaped pizza bar where you can watch them cook wood-fired Neapolitan pies, a long bar with local beers and a full complement of cocktails and wine, and even a charming back patio area.

To start, hours will be Wed 5 PM to 9 PM; Thursday, Friday and Saturday 5-10 and Sunday 5-9. The restaurant will be closed on Mon & Tue.

They will also continue to operate their popular food truck.



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Great news!

The space is really great.

And that back patio area is something I never knew was there. They will be adding bocce ball and some other things.

I have wondered on the new pizza ovens, is there a level of break-in time that restaurants do on new pizza ovens, especially the wood-fired ones? I feel like the pizza must change as the oven gets more seasoned over time.

Someone can correct me if I'm wrong, but I believe there's generally a "seasoning" process for these ovens before any real cooking gets done, similar to a smoker, etc.

No anchovies. No bueno.

Ate at Saucee tonight and boy that pizza is good. I'm a sucker for a good char and they do that very well.

We sat at the bar and watched them make all the pies and other dishes in that big, wood-fired oven.

By the time we left, the place was completely full and lively. And sitting there watching them cook, I marveled at how much volume they do as they get lots of carryout orders as well.

The oven is so hot and they are so efficient that the food comes out very fast.


They opened over two years ago and it goes to show even in a city with innumerable pizza places, there is always room for someone who does a good job. I really like the warm, cozy nature of their space.

Absolutely love this place.