Breckenridge isn’t the kind of place where you expect to find New York-style pizza done with real lineage, real technique and real history behind it. But Soggy Dog Wine & Brew is exactly that. Tucked into a warm, character-filled space with a “The Great Gatsby” vibe and a Huckleberry Finn poster greeting you at the door, the shop feels like a place with personality and purpose. When you walked in, it felt homey, like a place where you hang out, talk, or watch whatever sporting event was on the TV behind the bar. And as it turns out, it has a story worth telling.
I grew up in Northeast Pennsylvania and later worked across the border in Callicoon, New York, while also tasting slices in the city along the way. So real New York pizza isn’t a novelty to me, it’s a part of my baseline. I’ve had the authentic NYC slice: the coal-oven crusts, the foldable slices, the minimal sauce, the balance that comes from generations of repetition. When I worked at the Sullivan County Democrat, I used to eat at Peppino’s Family, a brick-oven spot near the newsroom. That place was part of shaping my expectations for what a proper slice should be. So when I say Soggy Dog Wine & Brew surprised me, it’s coming from someone who knows the difference between imitation and the real deal.
Owner Brian Holloway didn’t just decide to make pizza; the idea had been simmering for years. Back when he was working out of Bertie & Olif Boutique, he started imagining a place of his own, a spot where he could bring real New York-style pizza to Breckenridge. But instead of just guessing his way through it, he went straight to the source. He trained at Lombardi’s Pizzeria in Little Italy, NYC — the first pizzeria in the United States, established in 1905 by Gennaro Lombardi.
Lombardi’s pioneered the New York-style pie with its coal-fired ovens, smoky blistered crust, fresh mozzarella, crushed tomato sauce and basil. It remains a landmark at 32 Spring Street, a place where generations of pizzaiolos learned the craft before carrying it into Manhattan, Brooklyn and Staten Island.
What makes Brian’s story even more compelling is how open and generous the Lombardi’s crew was with him. They didn’t treat him like an outsider or a tourist. They welcomed him into the kitchen, let him work alongside them, taught him their techniques, and, in the ultimate sign of trust, shared their recipes. For a week, Brian worked 15-16-hour days, absorbing everything he could from the birthplace of New York pizza. That kind of access isn’t common. It’s something you earn by showing genuine passion for the craft.
You can taste that heritage in every slice at Soggy Dog Wine & Brew.
The First Bite
The first bite tells you almost everything you need to know. It’s very tasty, easy to chew into, and immediately familiar in that New York way. There’s a little grease, but the right kind — the kind that belongs on a proper slice and signals flavor, not sloppiness. The cheese pulls, the crust cracks, and the toppings hit all at once.
It’s the kind of bite that makes you pause and think, Okay… they know what they’re doing here.
The Fred Doberman: A Fully Loaded Standout
I ordered the Fred Doberman, a pie that read like a greatest-hits lineup of classic toppings:
- Tomato sauce
- Parmesan
- Mozzarella
- Smoked mozzarella
- Italian sausage
- Hamburger
- Canadian bacon
- Italian salami
- Pepperoni
It’s a lot, but it works. The flavors don’t fight each other; they stack and blend perfectly. The smoked mozzarella adds depth, the meats blend rather than overwhelm, and the cheese ties everything together without turning the slice heavy. The sauce is minimal but intentional, just enough to bring acidity and balance without drowning the crust.
Crust, Texture and Technique
The crust is where the New York training really shows. It’s crunchy with a perfect bite, foldable without cracking, and light enough that you don’t feel weighed down after a couple of slices. The slices themselves are small and easy to handle, a detail that feels more New York than Texas.
This was the kind of crust that comes from repetition, not guesswork.
Atmosphere and Extras
Soggy Dog has a vibe that’s hard to fake. The lighting, the posters and the layout all feel lived-in, not staged. There was a “The Great Gatsby” energy to the space, warm and slightly nostalgic, with personality tucked into the corners.
A few details that round out the experience include all their sauce being made in-house, the cheesecake being made locally, cannolis from Sicily and the beer, wine and spirits selection pairs naturally with the food.
It’s the kind of place where the owner is behind the counter, hands in the dough, making the pizza himself. That matters.
Desserts and Pasta (First Impressions)
I brought home a chocolate cheesecake and pistachio-filled cannolis and tried them the next morning — the breakfast of champions. The cheesecake was rich, dense and filling, the kind of slice that tasted like a classic New York cheesecake. It paired very well with a fresh cup of coffee.
The pistachio cannolis were just as impressive. The shell stayed crisp overnight, the filling was sweet without being heavy, and the pistachio flavor worked beautifully with the coffee as well. They felt like a natural extension of the Soggy Dog experience.
Later on, for Wednesday’s lunch, I tried the angel-hair pasta with Italian sausage and pepperoni as my two toppings of choice. The noodles were tender, the toppings tasted fresh even as leftovers and the roasted red pepper sauce I chose stood out immediately. It was bold, flavorful and unmistakably Italian. The sausage and pepperoni both held their own in the dish, adding a savory balance to the sauce’s richness and unique flavor. It tasted like something you’d expect from a small, authentic Italian kitchen. For a little town in Texas, it really stands out.
Final Verdict
Soggy Dog Wine & Brew doesn’t just imitate New York pizza; it respects it. The technique, the balance, the crust, the toppings, the atmosphere — it came together in a way that feels authentic, not performative. For a small-town Texas shop aiming for NY-style credibility, it hits far more than it misses.
Rating: 8.5/10
A legit New York-style slice in the middle of Breckenridge, and one worth coming back for.
Leave a Reply