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.
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.
At Napoli’s Pizza & Fresh Pasta, dough maestros fashion pizza crusts from imported caputo flour, slather them with fresh basil and mozzarella, and toss them into wood-fired brick ovens to cultivate a bubbly golden sheen. Chefs ladle homemade basciamella meat sauces across fresh linguine and lure steak knives away from defenseless spoons with eight succulent veal dishes.
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).