Treno Pizzeria & Taproom
The Durfanater comes out of a wood oven under cup-and-char pepperoni, ricotta, shaved garlic and Mike's Hot Honey, and you pour your own beer off a 36-tap wall.1
Why go
The house says the crust takes days: Days in the making, every crust comes out charred, blistered, and loaded.
1 You work the tap wall on a card. Start a tab, scan your card, and pour exactly what you want,
across 36 lines the house says rotate constantly.1 That is a lot of taps for a downtown Temple room. Kids get a playground, which tells you who is in here at six.1
Order this / avoid
- Order: the Durfanater, which the house leads with on its own board.1
- Order: the Margherita on a second visit, because a plain one is how you find out whether the oven is doing its job.1
- Avoid: waiting for a bartender. You pour it yourself.1
Good to know
- How the wall works: hand over an ID and a card at the front counter, take an RFID card capped at 32oz at a time, pour what you like, and hand it back.
You will only be charged for the amount you poured.
2 - Happy hour is Sunday and Tuesday to Thursday, 3 to 6, and it discounts every tap.2
- There is a private dining room and both indoor and outdoor seating.1
Verdict
could-visit — Cup-and-char pepperoni and Mike's Hot Honey on a wood-fired crust is a specific pizza built by somebody who has eaten a lot of them, and the house says the dough takes days. The self-pour wall at 36 lines is genuinely useful in a town where the alternative is a fixed bottle list, and paying by the ounce means you can taste four things without committing to four pints. No outside account of the food has been established, which keeps it a good local stop.