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Sauce on the Side: An Imaginative Fast-Casual Concept

This week, RFT reviewed three-month-old Sauce on the Side, a calzone joint at Ninth and Pine streets downtown.

Read Ian Froeb's Sauce on the Side restaurant review.

Photos by Jennifer Silverberg for Riverfront Times.

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"The Gonzo" is stuffed with salami, dates, baby spinach, boursin, mozzarella, mascarpone and ricotta. It's served with a garlic-butter sauce...on the side, naturally.

Preparing the calzones' dough.

The "Which Came First...?" calzone is filled with roasted pulled chicken, applewood-smoked bacon, jalapenos, egg, onion and mozzarella. It is served with a salsa verde.

The "Strawberry Fields" salad is spring mix, strawberries, feta, red onion, sage, mint and candied walnuts with a white balsamic vinaigrette dressing.

Two of the three owners: Ryan Mangialardo and Dan Porzel. Not shown is third partner, Brendon Maciariello.

The "Which Came First...?" calzone is filled with roasted pulled chicken, applewood-smoked bacon, jalapenos, egg, onion and mozzarella. It is served with a salsa verde.

Sauce on the Side, located at Ninth and Pine streets.

The "Smokehouse" salad is butter lettuce, charred corn, pancetta, smoked cheddar, pear tomatoes, basil and barbecue-ranch dressing.

Sauce on the Side's to-go menus.

"The Gonzo" is stuffed with salami, dates, baby spinach, boursin, mozzarella, mascarpone and ricotta. It's served with a garlic-butter sauce...on the side, naturally.