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.
Many restaurants claim to serve Neapolitan pizza, but few can back up that claim with corroboration from the Italian government. Clara and Paolo Cavalli’s pizza meets a long list of requirements that touch on everything from the ingredients to the cooking process. It’s no surprise that their pies are up to snuff, as they’re both first-generation Americans with a long history of baking pizzas at home. Their secret is an oven stoked to 900 degrees, the temperature necessary to bake a perfectly crispy crust or burn two copies of Fahrenheit 451. In this veritable inferno, they fire Neapolitan pies made from flour and mozzarella sourced directly from Italy.
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.
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.
Convenience is key at Ideal Smiles & Orthodontics. Keeping in mind patients' busy schedules and occasional superhero duties, this family-friendly dental and orthodontics office offers Saturday appointments and 24/7 emergency dental services, in addition to their standard Monday?Friday business hours. The doctors keep mouths maintained with a full roster of general and cosmetic dentistry services. They clean kids? and adults? teeth in order to stave off decay and barnacles, and they also fill cavities, perform root canals, and replace missing teeth with implants. Veneers mask crooked or stained smiles, whereas teeth-whitening treatments lighten shadows left by coffee, tea, or smoking.
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.