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.
Established in 2008 our restaurant caters to a distinguished clientelle. We have one of the most experienced Italian Chefs in North Texas. Very friendly atmosphere with soft music in the background. Very quiet romantic and yet family type setting. Cozy enough, you will love it here.
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).
Ruffino's is a culinary paradise that revolves around the gastronomic genius of Chef Asdren Azemi. Graduating in the top five of his class from The French Culinary Institute in New York City, Azemi's classically trained food-potion skills emanate from every impeccably crafted dish found on the dinner, lunch, and Sunday brunch menus. Revel in the simplicity of Italian antipasti offerings such as the hand-pressed Russet-potato gnocchi ($12) or Prince Edward Island mussels ($12). Garden goodies dance with the Ruffino's Salad ($8), which delicately sprinkles feta, fried olives, and seasonal vegetables with balsamic-tomato vinaigrette. After your pre-mealing, dive face first into Franco's lasagna ($17), with ground beef, rich ricotta, and fresh herbs all smothered with the Ruffino family's robust tomato sauce. Or go with the spaghetti with diver scallops ($22) or the wild-salmon steak ($26), laid atop roasted eggplant, asparagus, seasonal tomato, and olive-oil vinaigrette. Although wine is not included in this deal, you can click here to print out an invitation for a complimentary glass between 5 p.m. and 7 p.m. any night.