What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma Restaurant, 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.
Cooks at Xena Pizza top housemade dough with fresh ingredients such as bacon, red peppers, and mushrooms to craft their Seattle–style pies. Customers may build their own pizzas, choosing from 16 different toppings, or opt for a signature pie such as the bacon-cheeseburger deluxe with hamburger and cheddar cheese.
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.
"Simple and delicious." Straightforward words, sure, but they're also the most accurate description of Chelsea Pizza's no-frills menu, according to the owner. Using a family recipe, the cooks assemble veggie, meat-lovers, and margherita pies. They also fold their house-made crust around pepperoni calzones, or stuff their toppings into sub sandwiches. For dessert, zeppoles come topped with sugar and cinnamon released by a tiny crop duster that flies around the dining room.
Cuisine Type: pizzeria
Reservations: not necessary
Handicap Accessible: yes
Number of Tables: 5–10
Parking: parking lot
Most popular offering: pizza
Delivery / Take-out: Yes
Outdoor Seating: No
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.