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.
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 ball of freshly made dough hits the counter, its impact sending up puffs of flour. Through the clouds of white, a roller descends, transforming the ball into a perfect circle that will soon become the golden-brown crust of a pizza. This scene repeats itself every day in the kitchens of Pizza Inn - Live Oak St., where they hand make all the crust from scratch.
Typically the cooks roll the dough pretty thin, as their original recipe calls for. Sometimes they spread it into a pan to create a New York pan-style crust. The style of crust is just the first choice of many for customers, as Pizza Inn also provides 19 toppings to choose from, along with appetizers, salads, and desserts. At lunchtime, they simplify the process by whipping up pies and setting them out on a hot buffet bar, allowing visitors to try a variety of slices. They've also been supporters of the North Texas Food Bank and the Peanut Butter Drive in 2008, as well as having been voted a customer favorite in the 2013 Grubhub "Golden Grub" awards.
Cuisine Type: Italian Pizza Restaurant
and Lunch Buffet
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: Daily made dough and ranch dressing
Delivery / Take-out: Yes
Outdoor Seating: No
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