Greenville Avenue Pizza Company Is Coming to East Dallas

East Dallas is really having a moment right now, and now that moment includes pizza. Greenville Avenue Pizza Company, the 10-year-old pizza spot in Lowest Greenville, has announced a second location, set to open at Garland and Peavy roads, which is fast becoming a culinary hot spot thanks to Goodfriend...

By Beth Rankin

May 23, 2016

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East Dallas is really having a moment right now, and now that moment includes pizza. Greenville Avenue Pizza Company, the 10-year-old pizza spot in Lowest Greenville, has announced a second location, set to open at Garland and Peavy roads, which is fast becoming a culinary hot spot thanks to Goodfriend Package, 20 Feet Seafood Joint and the new Cow Tipping Creamery. Via a press release about the new location:

Taking over an old tattoo parlor, the cozy 1,000-square-foot space will primarily service pick-up and to-go orders, but there will be 16 seats for guests who want to dine in.

GAPCo owners Sammy and Molly Mandell grew up in the area and attended nearby Bryan Adams High School.

“With our second location, we’ve come full circle and are thrilled to be opening in East Dallas,” said the Mandells. “The success of our Lower Greenville location has been overwhelming and more than we could’ve ever imagined, and we feel so fortunate to have this opportunity to expand and share our concept with the community where we grew up.”

Once the doors open, the new location will sling food and drinks every day from 11 a.m.–1 a.m., serving as a lunch, dinner and late-night destination for hungry crowds. The menu will feature all of the favorites from the Lower Greenville original — including the signature pies, hot sandwiches, wings and addicting garlic knots — as well as beer and wine for its adult guests.

The GAPCo is slated to open this fall.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

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