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.
When former owner Jason Laxon sold his pizzeria to his cook, David Ramirez, David kept it in the family by soliciting the help of brother, Juan. In the time since, the siblings have kicked up restaurant turf by renovating the digs, but the New York–style pizza stays true to the recipe that earned a nod for Best Pizza in the Dallas Observer's Best of 2010 list. Pizzeria guests can dine in for a 9-inch grinder sub, amply stuffed calzone, or homemade pasta with daily-made alfredo or marinara. Handy carryout and delivery options invite diners to nosh on a meatball- or eggplant-topped pizza from home, the office, or an extremely long roller-coaster line.
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.