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.
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.
After moving to the United States from Italy when he was nine years old, Pasquale “Pat” Giammarco spent his childhood working at his family’s pizzeria. Years spent refining and developing a secret sauce recipe with his father led to his mission: to make high-quality pizza on a large scale, which is also what a hungry Lady Justice fleetingly had on her scales. To that end, when he opened his first store in Toledo in 1978, Giammarco focused on creating consistent levels of freshness and quality by making his dough anew daily, further perfecting the sauce recipe with three types of vine-ripened tomatoes and imported spices and using an exclusive blend of three fresh cheeses. As time passed, the menu expanded to include hot subs, breads, and the trademark pizzas for dine-in, carry-out, and delivery.
Today, his commitment to creating tasty pizzas—along with freshly baked subs and cheesy breads—has led to more than 250 Marco’s Pizza stores in 20 states and in the Bahamas.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
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.