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.
Saljo's Pizza’s kitchen crew mixes fresh batches of dough each day before hand-tossing and flattening their finished products into New York–style and deep-dish Sicilian pizza crusts. Though the pizzas enjoy a privileged mention in the restaurant’s name, they share space on the menu with a host of traditional Italian dishes. Chef’s recommendations include veal cannelloni rolled with spinach ricotta and mozzarella cheeses and fettuccini noodles tossed in a creamy sauce of herbs and parmesan cheese. Like the pizza dough, each hearty dish is made from scratch daily and hand-tossed to ensure that its various ingredients are all equally susceptible to gravity.
Chicago natives visiting Arlington would find themselves unexpectedly at home at Danny’s Pizza. Like classic Chicago pizza joints, the walls at Danny’s are covered with sports memorabilia and layers of signatures and messages scrawled in markers and marinara. The menu reflects Windy City culture, too, with a smorgasbord of deep-dish pizzas, italian-beef sandwiches, and Chicago-style hot dogs.
Chefs toss mounds of dough in the air to form even disks and sprinkle on ingredients such as meatballs and jalapeños before sliding the fledgling pizza into a stone oven. When not building their signature pies, the chefs at Birraporetti's Arlington ladle pesto sauce onto jumbo cheese ravioli and bury grilled jumbo shrimp in tangles of fettuccini noodles. Hearty house specialties include grilled pork chops, served with a pillow of mashed potatoes for a postmeal nap in the dining room or underneath the brick arches on the outdoor patio. As a live jazz musician plays guitar during Sunday brunches, the chefs cover long tables with made-to-order omelets and waffles, breakfast tacos, and pork chops.
Smooth arpeggios and trills often spring from ivory keys at Piccolo Mondo Italian Restaurant, which doubles as a piano bar two nights a week. As performers play, servers deliver pasta plates such as gnocchi in fresh tomato sauce, baked lasagna, and angel hair that can be french braided upon request. Over flicking candles and vases of fresh flowers, diners also dive into entrees such as center-cut beef tenderloin and breaded veal scaloppine.
Gold-framed artwork and sturdy white columns adorn the full bar and lounge, the main dining room, and a private dining area reserved for birthdays and showering babies.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.