The artisans of circular delight at Palio’s use fresh ingredients and minor sorcery to produce a menu of creative, gourmet pizzas. The friendly pizza-builders slather a base of tangy, fresh sauce on made-fresh-daily dough before blanketing it in a snowfall of 100-percent mozzarella cheese. Those with wheat allergies can opt for Palio's new gluten-free crust. The parlor features gourmet pre-concocted pies ($9.99 small, $12.99 medium, $15.99 large, $18.99 extra large) and build-your-own roundies, starting with a plain pie ($6.19 small, $8.49 medium, $10.49 large, $12.49 extra large) that can be enhanced with creative toppings ($0.80–$1.60 each). Toppings include familiar favorites such as sausage and pepperoni, in addition to gourmet options such as green olives, baby spinach, cashews, and sliced meatballs. Of the pre-conceived discs, white-collar criminals prefer Grace’s, a rich combination of alfredo sauce, roasted chicken, and fresh veggies and cheeses, whereas Restorationists prefer The King, deliciously weighed down with pepperoni, sausage, Canadian bacon, and fresh veggies.
Alba's slakes fiery appetites with a refined selection of hearty wheat pastas, savory meats, and wholesome vegetables. Bring lunching stomachs tableside for the noontime special, featuring baked lasagna ($5.95) and a panoply of noodley delights ($5.95), or swan dive into a pool of meats, backstroke through veggies, and snorkel under a layer of cheese with a large Neapolitan pizza ($9.50). Evening eaters can begin exploring the authentic abyss of the dinner menu with an order of tasty fried shrimp lounging on a bed of lettuce ($9.95). Then anchor incisors in the seafaring treasure of linguini with clams, served with a choice of red or white sauce ($11.95), or keep landlubbing tongues onshore with the chicken Diana, sautéed with mushrooms, artichoke heads, garlic, and sherry, and then drizzled with a light pink sauce over spaghetti ($10.95).
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.
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.
When the titular owner of Mr. Jim's Pizza founded his first eatery in 1975, he wasn't planning to be there for long. Instead, he hoped his business profits would help him to open his own franchise of McDonald's, where he'd worked part-time to put himself through college. Soon, however, the success of his shop led to the opening of several more locations in Garland, as well as franchises across the state. Today, Mr. Jim presides over dozens of Texas pizza joints, where chefs hand-stretch freshly made dough to create their trademark D'Luxe pizzas. Loaded with fresh mozzarella, crisp veggies, and real meat toppings, these pies fill tables and takeout boxes alongside appetizers such as wings and bread sticks dipped in fresh tomato sauce.