Saucee Sicilan

[TheTravellers]

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....?

[Pete]

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

[Pete]

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.

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.

[OKCRealtor]

Great news!

[Pete]

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.

[PaddyShack]

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.

[Timshel]

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.

[Brett]

No anchovies. No bueno.

[Pete]

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.

[poe]

Absolutely love this place.

[OkieBerto]

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.

Drove by last night on our way to Mary Eddy’s and the place was packed and there was no parking. It isn’t my favorite pizza spot, but I love seeing how busy they stay and it is clearly a lot of people’s favorite spot for pizza!