Gainesville Dining Guide Located just 37 miles north of Ocala, Gainesville is a culinary world to its own. Home to the University of Florida, this vibrant town is worth the drive for an amazing selection of restaurants and bars. Open since 2003, Satchel’s Pizza is a Gainesville institution. That’s because while you’re waiting to be seated (there’s often a wait as this place is so popular and it doesn’t take reservations), or after your meal, there’s lots to do and see. Lightnin’ Salvage Enterprises, defined as a junk museum, a five & dime gift shop, and a lounge featuring live music is located just behind the pizza restaurant itself. Also on the property is the “Walk-O-Junk,” the “Fountain-O-Junk,” a kids’ play area, a bocce ball court and a tree house. There’s a table in the tree house, as well as two tables in an old, nolonger-running 1965 Ford Falcon van parked out front. Stained-glass windows, crafted by the owner himself, shine colorful reflections throughout the building. Satch, the owner, also crafted his own mosaic tiles and painted abstract works of art with which he decorated his unique establishment. Everywhere you look, colorful works of art abound. And then there are the collections: cameras, toothbrushes, fake fruits, toilet paper dispensers—almost anything you can think of—are creatively displayed for your visual amusement. But, of course, it’s all about the ‘za. Satchel’s offers an Italian-style pie (which happens to be my favorite style). The crust is soft on the inside, crunchy on the outside, crispy, and dark brown on the bottom. The slices are floppy, and require two hands to hold. There are 31 different toppings from which to choose (including tempeh and carrots as well as the usual suspects like mushrooms and peppers). There’s regular, deep dish, calzones, and a plethora of vegetarian and vegan options, too. Satchel’s Pizza 1800 NE 23RD AVE, GAINESVILLE (352) 335-7272 AMERICAN, PIZZA | $ WINTER/SPRING SEASON 2023 | OCALA HORSE PROPERTIES 110 | OCALAHORSEPROPERTIES.COM To advertise Your Farm in this publication, please call (352) 615-8891
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