By: Jessie Monsivais Photos by: Rachel Benavides
Pizza, as a concept, began in antiquity – the flatbread with toppings has existed on menus for centuries. After Europeans overcame their fear of the tomato in the 1700s (it’s a thing), adding tomato to yeast-based flatbread became common in the area around Naples. Thus the dish we know and love took off. Pizza, no matter the style, is one of those foods that brings us willingly to the table.
Reminiscent of neighborhood pizza parlors, Dylan’s Coal Oven Pizzeria is a cozy place to enjoy dinner with the family or with a date over a glass of wine. Chefs craft New York-style pies in two brick ovens that run between 800 and 1,000 degrees Fahrenheit – meaning Dylan’s pizza is cooked to crisp, airy, and slightly chewy perfection.
“One of our signature features is that we believe we have the only genuine coal-burning oven on Mustang Island in Port Aransas,” says Director of Marketing Lauren Kuzminsky. “It enables us to serve perfectly crisp pizzas, and create a unique taste and texture that has been a hallmark of New York City pizzerias for more than a century.”
Opened in the summer of 2019, Dylan’s Coal Oven Pizzeria is immersed in the beachfront community that is Cinnamon Shores. Every aspect of Dylan’s feels thoughtfully designed and comfortable: Natural light fills the dining area during the day, offering a cool respite from the summer heat in an open space with minimalist light fixtures and neutral colors.
Classic salads, pastas, Italian sandwiches, and freshly made desserts also make up menu options at Dylan’s. For starters, the Skillet Roasted Shrimp is a must-try. Wild shrimp roasted in a garlic and white wine butter sauce deliver an herbaceous, buttery flavor that satisfies the palate but keeps you wanting more. The pizza is delicious on its own merits, too. It isn’t merely the basic approach of a pepperoni pizza, but instead offers a selection of specialities packed with flavorful zings. The Tradizione comes topped with pepperoni, sausage, roasted red peppers, and red onion paired with sauce and specialty cheese. For a dish with a whole new affect, the Bianca is crafted with creamy ricotta, fresh mozzarella, parmesan, confit garlic, chili flakes, and basil.
“Named after a truly special young man named Dylan, who has a zest for life that is unparalleled, at Dylan’s we practice genuine and sincere service where everyone knows your name,” says Kuzminsky. “Whether you are staying at Cinnamon Shore or visiting for the day, Dylan’s is the perfect place to eat-in or pick up delicious Italian classics.”
Settle into the capacious modern dining room and experience profiles of quintessential New York recipes, while the service at Dylan’s Coal Oven Pizzeria delivers the experience of an extension of dinner at home. It’s local in the best way a restaurant can be.
