Sauce on the Side: An Imaginative Fast-Casual Concept

        
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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.

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

Calzone.

The women's restroom wall.

The "Beets Me!" salad is arugula, spring mix, toasted walnuts, mandarin oranges, golden beets, red onions and parmesan with a citrus viaigrette.

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.