Published: 12:00 AM, Thu Jan 19, 2012
Dining Out: Sal's Pizzeria at 594 S. Reilly Road
Sal's Pizzeria
Address: 594 S. Reilly Road, Suite 116
Telephone: 920-2088
Hours: Monday through Saturday from 10:30 a.m. to 9 p.m.
Specialties: Pizza, subs, spaghetti and other Italian dishes
One of the mysteries of Sal's Pizzeria is who exactly "Sal" is. The mystery is quickly solved by restaurant manager Lee Campbell.
"There is no Sal," Campbell said.
The name is an acronym. It contains the first initials of owners Scott Kennedy, Alan Wilkie and Campbell.
But the owners of the Reilly Road restaurant are determined to deliver the authentic New York-style pizza and other dishes that the name implies.
Sal's Pizzeria opened in mid-December in Glen Reilly Village shopping center, at the former site of Brooklyn and Amato's pizza restaurants.
Campbell had worked off and on in the restaurant business for a decade, he said. Kennedy and Wilkie are in the cable TV business and were looking to expand their business ventures.
Campbell refers to Sal's as a "quick-serve pizzeria." Diners can buy pizza by the slice or the pie. The restaurant also offers free delivery.
The pizza is the thin-crust variety favored by New Yorkers. Campbell said the partners came up with the dough and sauce recipes themselves.
A 9-inch cheese slice - enough for most lunch patrons - goes for $2.40. Toppings can be added at an additional cost of 35 cents each.
A small, one-topping pizza goes for $8. A medium is $9, and a large is $11. Topping options include pepperoni, sausage, salami, bell peppers, onions, black olives and mushrooms.
In addition, Sal's serves subs, including the popular steak and cheese ($5.75 for an 8-inch, $8.75 for a 12-inch) and ham and cheese ($5.50 and $7.75). Pasta dishes include spaghetti ($5.99), baked ziti ($7.99) and baked lasagna ($7.99).
Although the restaurant has been open only about a month, Campbell said, it already has built up a loyal clientele. One customer likes the grilled chicken sub so much that the restaurant has named it for him - The Billy B.
"He was in here this morning and ordered three of them," Campbell said.
Staff writer Rodger Mullen can be reached at mullenr@fayobserver.com or 486-3561.