At Sip-n-Doodle, colors swirl, spread, and mix over canvases while lively conversations crackle. Artists walk students through step-by-step instructions, helping them fashion their own interpretation onto a painter’s canvas. Participants are encouraged to bring snacks and a beverage of their choice, the better to sip as they daringly work outside the lines. The studio provides all the necessary painting supplies, cups, and bottle openers, as well as blow dryers should works not be completely dry by the end of the night.
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The story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast–style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.
Drawing on his former role as chef and owner of Italian Villa, owner Salvatore Cucci leads La Gondola's kitchen as cooks prepare house-made sausage, steaming plates of pasta, and fresh seafood. Traces of basil and roasted bell peppers fill the air as chefs sauté shrimp in a lemon, white-wine, and garlic sauce, then add it to plates of unadorned linguine as artfully as an painter glues warm shrimp to a freshly painted landscape. In the dining area, servers deliver filet mignon and prepare caesar salads tableside as patrons sip glasses of wine from an extensive list of chiantis, cabernets, and pinot grigios hailing from Italy, California, and Australia.
The “giant slices” at Pizzaiolo's Pizza & Pasta are not named lightly—they’re so big, they require two plates to hoist their cheesy mass. This emphasis on quantity extends to the eatery’s New York-style pies, which range from 16 to 30 inches in size. Sprinkled with toppings such as chicken and jalapenos, the pizzas are tailored to each order, satisfying the needs of vegetarians, carnivores, and elusive omnivores alike. Calzones, meatball subs, and daily pasta specials round out Pizzaiolo’s smorgasbord of Italian staples.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.