Pie Tap Pizza Workshop Park Preston

Shamon was incredible! He was so friendly and elevated an already incredible experience with his gracious attitude and excellent suggestions. The food was delicious. Highly recommend the salami or pastrami pizzas!

Rather load and dark atmosphere. For an early Sunday evening the atmosphere did not work. Food was rather good. Really good presentation with the salad. Mushroom pizza with bacon and egg was different and quite good. Something went wrong with my entree and it was never delivered. While they did not charge for the entree that was not received they did attempt include the charge in the tip calculation. Really tacky and argueablly unethical.

Great pizza and beer! Came in after the lunch rush, so there were few people here. We're seated quickly and ordered the garlic knots. Some of the best we've ever had! Good beer selection, and one of my favorites is on tap (Blood and Honey). Had the Prosciutto pie and a half of a Salami pie...both were delicious! We'll definitely be back again.

The food at multiple locations has been consistent and delicious. South Plano is near home and I travel often so it’s my usually dinner once a week. TJ is a manager willing to do work not in his job description. The ladies tending bar know me and treat me well, no better out worse than others and always will give me privacy to work on my laptop at the bar or chat me up when I want to chit chat. A favorite of mine, I’ll continue to be a regular. Thanks to Tj, Ms. Stoker, Pam and others.

There are so many pizzarias within close proximity to the neighbourhood, I'm happy to have checked off Pie Tap from the list (and coming back in the future). Our server was friendly and attentive despite the restaurant being a packed house.The star of the meal was undoubtedly the Prosciutto Pie. The thin crust was cooked flawlessly to a light crisp, and the combination of the prosciutto, pistachio, ricotta and rockets is nothing short of harmonious.However, I found the Garlic Knots to be a bit overly doughy and bland. I typically think of golden-brown, bite-sized knotted pieces of dough, but these were more like large, fist-sized bread rolls with a very light coating of parmesan and garlic. On the bright side, I enjoyed the accompanying provolone.