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.
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.
Between bowling, bumper cars, laser tag, and video games, iT'Z Family, Food and Fun has all the favorite indoor activities covered. Five varied attractions along with games keep kids and adults entertained all day long, and the bodacious all-you-can-eat buffet means never having to say you’re hungry.
The friendly folks at the helm of Garliq–Uniquely Italian whip up a wide array of savory Italian dishes from scratch in a laid-back, welcoming neighborhood environment. Garlic-infused crust and fresh ingredients populate the pizzas on their menu, with gluten-free options available. Polyamorous cheeseheads will cherish their affair with Del Formaggio ($14.99 medium, $16.99 large), its Buffalo mozzarella flanked by a galloping herd of provolone, ricotta, romano, roasted garlic, and sautéed spinach. Red pizzas like the Garliq ($13.75 medium, $16.75 large) mix in herb roma tomatoes, sautéed basil, tomato sauce, mozzarella, and provolone. Diners fed up with pizza's open-faced showiness should try the southwest chicken calzone ($7.69), a giant folded pizza stuffed with red onions, mushrooms, cheeses, and a dose of humility. Breaded fillets and marinara abound in the chicken parmesan pasta ($9.89) and a homespun sauce recipe comes drizzled upon the delectable fettucine alfredo ($9.89). If your stomach space isn't overloaded with delicious discs, save a few giga-bites for the succulent and sweet homemade cannoli ($4.89).
The chefs at Campania Pizza fire up ingredients imported from Italy to compose authentic, wood-fired Neapolitan-style pizza, earning the restaurant Pizza Today's 2008 U.S. Independent Pizzeria of the Year. Traditional mozzarella di bufala bubbles crown several items on the menu, including the quattro stagiono pizza ($10–$20), which accommodates genoa salami and ham on a bed of italian tomato sauce layered with cheese and tender artichokes. Pizza technicians concoct the margherita ($8–$16) with a less-is-more approach, dressing the crust in only extra-virgin olive oil and a sprinkle of fresh basil to prevent diners from blushing. Forks wrap themselves in angel hair, fettuccine, penne, or rigatoni pasta tossed with sauces including creamy alfredo and meaty bolognese ($11).
New York–style, thin-crust pizzas topped with meatballs, anchovies, and green olives roll out whole or by the slice at New York Pizza & Deli. Though its name is a nod both to New York City’s finest and the legal right of the city's prisoners to one phone call and a slice of pizza, NYPD goes beyond pies. Its slate of classic subs comes stuffed with havarti cheese, thinly sliced beef, and spicy capicola from Boar’s Head. Big Apple memorabilia dots the walls of the casual eatery, where a Lady Liberty mural watches over patrons as they down salami-stuffed calzones or creamy new york cheesecake.