At Which Way Pizza, guests stand face-to-face with a humble, unadorned round of dough. No matter what happens in the next six minutes—two to pile on unlimited toppings, and four to cook the pie—every pizza costs the same.
Ordering kicks off with the sauce. You could choose the roma tomato or you go for the gusto with pesto, barbeque, ranch, or a blend of all three. Next comes as many of the seven cheeses, including cheddar and asiago, as your conscience will allow, laying the groundwork for veggies such as artichokes, spinach, and jalapenos. Last but not least come the meats, including grilled, barbecue, and buffalo chicken, as well as Italian sausage, and Canadian and traditional bacon.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Inside Italian Xpress's kitchen, the cooks crown neapolitan thin-crust pizzas with an array of toppings ranging from ricotta cheese and roasted garlic to crumbled hamburger. Though they feature 10 different specialty pizzas on the menu, the cooks also bake manicotti, toast meatball-and-cheese subs, and cut out slices of New York-style cheesecake.
In 2004, Aleda and Steve Barry closed their famed Pizza Pub in favor of a fresh start in Southlake, Texas––but their reputation preceded them. Walking the neighborhood, people would recognize the duo and ask them when they planned to bring back their tasty menu. In 2010 it finally happened. The newly christened Aleda's Pizza is BYOB and resurrects the family's more than 20 specialty pizzas––such favorites as the spinach alfredo with locally grown veggies and the popular loaded baked potato with bacon and creamy ranch. These decadent pies snagged Aleda's Pizza the title of Best Pizza in the Southlake Times Reader's Choice Awards for 2011 and 2012. Amply stuffed sandwiches and calzones are also available, as well as healthy pizza alternatives such as whole-wheat crust and low-fat turkey pepperoni.
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.
"Simple and delicious." Straightforward words, sure, but they're also the most accurate description of Chelsea Pizza's no-frills menu, according to the owner. Using a family recipe, the cooks assemble veggie, meat-lovers, and margherita pies. They also fold their house-made crust around pepperoni calzones, or stuff their toppings into sub sandwiches. For dessert, zeppoles come topped with sugar and cinnamon released by a tiny crop duster that flies around the dining room.
Cuisine Type: pizzeria
Reservations: not necessary
Handicap Accessible: yes
Number of Tables: 5–10
Parking: parking lot
Most popular offering: pizza
Delivery / Take-out: Yes
Outdoor Seating: No