Exposed brick walls stand behind waiters bearing specialty pizza straight from the oven. Liquor and beer bottles stand side-by-side against the bar like infantry awaiting orders. Steam rises from tables where plates have newly arrived, housing veal, chicken, and seafood dishes in pools of savory wine sauce. After spooling pasta or two-handing a calzone, patrons can teach a fork to multitask with a sweet tag-team of tiramisu and cheesecake, or question a server about which wine to pair with their Diet Coke.
Fedora's chefs and designers summon the black-and-white ambiance of Hollywood's yesteryear with a lounge-like atmosphere and menu of fine Italian classics. During dinner, braised veal shank splits a treasure of porcini risotto in the osso bucco ($30), and the spaghetti polpettine sets meatballs atop noodles ($16) for a pairing as classic as Abbot and Costello or vegetables and crying children. The Diavolo pizza satiates noontime noshers with the heat of spicy salami and sausage dressed to the nines in fine mozzarella ($12). Ricotta cheese and sausage hug the oven-heated curves of the baked penne ($10), and the gnocchi di zucca bursts with butternut squash and arrives simmering in brown-butter-sage sauce ($17).
A quarter of a century ago, the original Sfuzzi helped define dining on McKinney Avenue, becoming a downtown Dallas staple for a decade. Today, restaurateurs resurrect the experience for modern diners in a new eatery bearing the same name. Like it's classic counterpart, the venue boasts wrap-around patios for an al fresco dining experience, a Spanish style of eating that complements the casual Italian fare. Inside, chefs craft saucy pastas and crispy thin-crust pizzas baked in a classic, wood-burning oven. Bartenders uncork bottles from the extensive wine list, letting the contents flow to tables form the three full bars spaced throughout the interior.
Handicap Accessible: Yes
Staff Size: 25–50
Parking: Free street parking
Most popular offering: Artisinal pizzas from our wood-burning oven
Pro Tip: Make sure try to one of our wines by the glass from our extensive list
At Rocco's Uptown Pizza & Pasta, Rocco and his wife make guests feel right at home by serving made-from-scratch Italian meals that include New York–style pizzas, cooked in a brick oven, as well as an expansive selection of pastas. For their pies, they first slather crusts with one of five sauces: marinara, olive oil, creamy alfredo, pesto, or salsa. They sprinkle on up to seven cheeses, such as parmesan or romano, and then add some color with selections from more 30 toppings. Predesigned pizzas include the lasagna pizza, layered with ricotta cheese, seasoned ground beef, mozzarella cheese, and housemade marinara sauce. The chefs also ladle their marinara over baked ziti dishes, manicotti, or the cupped hands of passersby. Classic parmesan dishes—eggplant, chicken, and veal—can be served solo on a plate or between slices of fresh bread.
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).