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.
Taking inspiration from Italy’s geography, the chefs at Roma’s Italian Bistro give “the boot” to hunger while satisfying cravings for Old World cuisine. The restaurant’s robust menu furnishes bellies with everything from meatball subs and thin-crust pizzas to heartier entrees such as lobster ravioli and grilled chicken cordon bleu topped with sliced ham, mozzarella cheese, and sherry wine cream sauce. Diners can also dive face first into Roma’s cheesy pizza pockets in search of pepperoni slices, which were once used as coins by the Roman Empire.
Ferre's menu puts a modern spin on hearty Tuscan flavors with clever reconstructions of Old World classics. Each edible can be ordered a la carte, or an appetizer can be allied with an entree and dessert for a $30 food triumvirate. Dive into the Mediterranean with an appetizer such as the lump crab cakes ($12) before calling on Ferre's house-made pastas ($16–$19) and brick-oven-baked pizzas ($14–$15) to sate boot-shaped stomachs. Chef specialties showcase meatier fare, such as romano-crusted chicken with fettuccini ($18), veal picatta scaloppini (thinly sliced veal in a lemon, parsley, and white-wine sauce, $22), and wild East Coast scallops with creamy spinach-parmesan risotto ($24).
In the gently lit restaurant, a waiter in black trousers and white shirt glides between tables toward one of many private booths. When he reaches his destination, he opens his mouth to greet the waiting guests and take their order, but instead of speaking, he bursts into song. The singing waiters’ nightly performances help to fuel the happy chatter that rolls across diners at The Italian Inn as soon as they pass the red-and-white striped pole near the entryway. As a live musician sits down at a piano to join the servers in their songs, wall sconces and tabletop candles flicker. Red, blue, and green light-garlands run across the room, casting playful hues on walls covered in handwritten epigrams, love notes, and messages from cardiologists concerned by hearts full of letters.
Chefs load plates with USDA Choice beef or decorate pastas imported from small Italian towns with sauces made fresh daily or imported olive oil. In the kitchen, the crew crafts soups, dressings, and desserts anew each day, and servers scoot past to grab bottles from a cellar crowded with international red, white, and bubbling vintages.