The skilled chefs at La Bistro Italian Restaurant tempt Texan taste buds with their authentic Italian menu stuffed with a variety of meats, seafood, and homemade pastas. An appetizer of fried calamari ($5.95–$6.95) provides an audible crunch capable of harmonizing with meandering jackhammers, and the fettuccini Bistro sates aqueous appetites with shrimp and crab meat blanketed in a shallots-and-cream wine sauce ($10.95–$16.95). Romantic twosomes can trade noodle kisses with every entree's spaghetti side, including the rich baked ziti ($7.95–$10.95) and the filet mignon madeira topped with mushrooms and a madeira wine sauce ($14.95–$25.95). Invertebrate options run from escargot in mushroom caps ($6.95) to calamari marinara, topped with prosciutto, zucchini, and cheese ($14.95). As La Bistro's delectable cuisine wins over palates, eyes occupy themselves with Romanesque murals, high ceilings, and elegant chair upholstery.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the all-natural beef tuscan ribeye, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
New York-style pizza and Italian-style Italian food fill the menu at Café Sicilia, a casual neighborhood joint with a welcoming feel. Served by the pie or slice, sizzling pizzas are topped with canadian bacon, mushrooms, capers, artichokes, and other standard or specialty toppings and give off the aromas of toasted crust and melty cheese. Deep dish, sicilian-style pies pack an extra hearty punch, while stromboli and calzones transform the slice into a more compact culinary vehicle.
Outside the pizza realm, Café Sicilia's chefs plate fettucini alfredo, baked ziti, tortellini, and lasagna. Kids can tuck into spaghetti and meatballs or chicken parmigiana, while parents feast on zuppa de pesce, an assortment of seafood layered in zesty marinara. Culinary expeditions conclude with tiramisu, cannoli, and plain or chocolate cheesecake.
What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma's Sicilian Kitchen and Bar & Grill, a family of eateries where chefs cook meals using 40-year-old recipes. These recipes rely upon many homemade ingredients, so each day ZuRoma's kitchens bustle with staffers building meatballs and sausages from scratch and crafting menu items such as specialty pizzas and subs with red sauce and provolone spooned from a cauldron of melted moon rocks. Customers can choose to dine in the North Richland Hills location, order carry out from either location, or call ZuRoma's faithful delivery drivers to ferry Italian eats directly to their door.
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.