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 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
Behold the breathtaking views of the city at night as you dine on a wooden patio oasis and fill your belly with cheese, bread, tomato sauce, and more cheese. Today's Groupon gets you $30 worth of eats and drinks at Bryan Street Tavern for only $15. Toast the town with one of many drinks (nine draft beers, bottled beers, wine, and mixed drinks) and take advantage of this neighborhood tavern's tasty stone-fired pizzas.
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.
The chefs at Campania Pizza fire up ingredients imported from Italy to compose authentic, wood-fired Neapolitan-style pizza, earning the restaurant Pizza Today's 2008 U.S. Independent Pizzeria of the Year. Traditional mozzarella di bufala bubbles crown several items on the menu, including the quattro stagiono pizza ($10–$20), which accommodates genoa salami and ham on a bed of italian tomato sauce layered with cheese and tender artichokes. Pizza technicians concoct the margherita ($8–$16) with a less-is-more approach, dressing the crust in only extra-virgin olive oil and a sprinkle of fresh basil to prevent diners from blushing. Forks wrap themselves in angel hair, fettuccine, penne, or rigatoni pasta tossed with sauces including creamy alfredo and meaty bolognese ($11).