Italy has given us legendary works of art, from the evocative paintings of Caravaggio and da Vinci to the miniature meat sculptures of Boyardee. Admire edible Italian masterpieces with today's Groupon: for $10, you get $20 worth of pizza and Italian fare at Saljo's Pizza in Pantego.
Montenegrin chef Sal Kolic of Saljo's Pizza compiles signature pies and classic Italian entrees into an expansive menu that prompted the Fort Worth Weekly to dig into its "good and plentiful" food and "excellent" service. Forks trawl through the penne arrabiata to entangle sautéed italian sausage, spinach, tomato, and specks of crushed red pepper ($12.95). New York–style pizzas ($11–$13) showcase traditional ingredients as well as creative toppings such as hamburger, broccoli, and silver-dollar-size pizzas topped with button-size pizzas on a cheesy dais ($2/topping). Dappled with fresh basil, marinara, and extra-virgin olive oil, Grandma's Pie ($15.99) welcomes multiple hands to an irresistibly unwieldy thin-crust sicilian table filler, and shellfish and ricotta cheese snuggle inside five jumbo lobster ravioli ($13.95) like the stuffing in Poseidon's throw pillows. For a quicker bite, diners can brandish a meatball, sausage, or veal-parmigiana sub ($6.99–$8.75) against midday hunger or sudden sword fights. Behind Saljo's deceptively simple façade, antique-style lamps hang over a polished wooden bar lined with leather-cushioned stools, and checkered tablecloths line up neatly beside large windows.
Saljo's Pizza’s kitchen crew mixes fresh batches of dough each day before hand-tossing and flattening their finished products into New York–style and deep-dish Sicilian pizza crusts. Though the pizzas enjoy a privileged mention in the restaurant’s name, they share space on the menu with a host of traditional Italian dishes. Chef’s recommendations include veal cannelloni rolled with spinach ricotta and mozzarella cheeses and fettuccini noodles tossed in a creamy sauce of herbs and parmesan cheese. Like the pizza dough, each hearty dish is made from scratch daily and hand-tossed to ensure that its various ingredients are all equally susceptible to gravity.