We just returned from eating at CraigO's pizza for the first time. (We visited the Mopac and 290 location.) Doug's evaluation of the regular pepperoni pizza wasn't stellar. He said there was too much sauce and the pepperoni wasn't very flavorful. I would guess that his evaluation of the atmosphere wasn't too stellar either. Our table had a serious wobble, the pizza perch was precarious, and we had two nutty children bouncing around it all.
However, it is my new favorite place because they serve gluten-free pizza. And it was actually quite good! I thought pizza was a thing of the past for me. I had put it on a shelf, with flour tortillas and Texadelphia. I experienced a glimmer of hope when I saw GF pizza on their menu, but after my first experience with gluten-free bread, I was dubious (to put it mildly).
It far exceeded my expectations. The crust had sort of the texture of a potato cake or something. I know that sounds strange, but it was tasty! Hooray!
P.S. - I still haven't checked to see whether or not Chuy's Deluxe Tomatillo Sauce is GF. I fear that the disappointment of a "no" might send me into a spiral of despair.