Driving through South Austin, it’s hard to miss Conan’s Pizza. The building is painted in bold, fantasy-style murals and otherworldly scenes stretching across the facade as a comic book brought to life.
For years, it registered as a roadside oddity that made me smile and think, “Keep Austin Weird,” until a friendly recommendation prompted a visit -and a closer look at a restaurant that’s almost frozen in time.
Inside, wood-paneled walls are lined with fantasy comic art, tables are sealed with illustrated scenes and scattered coins, and strings of colored lights glow above booths worn in by decades of regulars. Near the entrance, a glowing beer sign hums beside vintage arcade games, while a tucked-away booth acts as a shrine to Stevie Ray Vaughan.
Not much has changed in its 48 years – right down to the dough, still made in the early hours each morning by longtime employee Erich Knapp, who’s worked for Conan’s for close to three decades. In a city where new restaurants open daily, Conan’s South has stayed true to what it’s always been: a place built on friendly faces, quality pizza, and the kind of consistency people crave in a world of constant change.
The eclectic ordering counter at Conan’s South in Austin, Texas. (Annie Brown for MySA)
Conan’s Pizza first opened in Austin in 1976 near the University of Texas, eventually expanding to multiple locations across the city. Today, the business operates as separate outposts with different ownership, including a North Austin location.
The South Austin restaurant, which opened in 1978, has been serving the neighborhood for nearly five decades, but in the summer of 2020, it came close to disappearing forever.
The Texas community that kept Conan’s alive
Co-owner Jeremy Shirk had grown up around the restaurant, working his first job there at 15-donning a mohawk no less-and spending years treating it like a second home. So when he learned the South Austin location was set to close that October, he decided to step in. Without a clear plan, Shirk turned to the community.
In a series of Facebook posts, he shared what was at stake: a longtime Austin business quietly preparing to close its doors for good. He asked for support from the community, and the response was immediate.
Conan’s South shows off its unique Texas flair. (Annie Brown for MySA)
Hundreds of people commented, shared, and reposted his message, turning a potential closure into a citywide conversation. Former employees reminisced about working there in the ’70s and ’80s. Others recalled grabbing a slice and a Coke for a couple of dollars after school at nearby Crockett High. Many wrote about growing up at Conan’s and now bringing their own kids.
Within weeks, Shirk had launched a GoFundMe and reached an agreement to take over the restaurant, pledging to keep it running without losing staff or changing what customers loved about it.
For Shirk, the goal wasn’t to modernize Conan’s, but to preserve it. “It’s my heart and soul. There’s so much nostalgic value. You simply don’t see places like this anymore. I always felt safe here, and we want people to feel like they’re at home,” he said.
That approach is still Conan’s north star today, employing many nearby Crockett High School students and creatives who reflect the same offbeat, come-as-you-are spirit that has long defined the restaurant.
Deep dish pizza, done the Austin way
The menu hasn’t strayed far from what made it popular in the first place. As Austin’s original deep-dish pan pizza spot, the options are straightforward: whole wheat or white dough, thin crust or deep dish, all made fresh daily. The deep-dish “Savage” remains a fan favorite, stacked with multiple meats, loads of fresh vegetables, and a punch of salty anchovy.
Interior of Conan’s South in Austin, Texas. (Annie Brown for MySA)
For those looking to go bigger, the “Super Savage” has taken on a life of its own. The nearly 10-pound pizza has drawn competitive eaters and YouTube personalities, including Joel Hansen, who finished the challenge in under 20 minutes and racked up over a million views on YouTube, bringing international attention to an Austin staple.
But the appeal isn’t just in the spectacle. There’s a balance to the ratio of sauce to dough to toppings, and the cheese in particular carries a kind of old-school comfort-something that feels familiar even on a first visit.
For Shirk, that feeling is exactly the point. “We just have to thank the city for being behind us for so long,” he said. “Some places have prime locations, but people still choose to come here and support local. It means the world.”
Find it: Conan’s Pizza South, 2018 W. Stassney Lane, Austin, TX 78745.
This article originally published at After 48 years, this quirky Texas pizza shop still feels like old Austin.