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 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.
Housemade pastas, hearty Italian entrees, and New York–style pizza sold by the slice populate the lengthy menu at Cafe Roma. In the kitchen, chefs prepare chicken, veal, and fresh seafood in a variety of ways, from shrimp scampi sautéed with garlic and lemon and tossed over linguini to veal parmigiana blanketed in mozzarella and tomato sauce. Kids can practice their cutlery skills with spaghetti and fettuccine alfredo or munch on a slice of “Grandma’s” pizza topped with marinara sauce and garlic. Unlike Cookie Monster’s intervention, meals conclude with rich desserts, such as tiramisu and cheesecake. Though Cafe Roma has a comfortable BYOB dining room, the eatery also offers take-out, delivery, and catering.
Meal maestros at Fontana's Italian Bistro festoon New York–style pizzas, hearty pastas, and hot or cold subs with fresh ingredients imported from Italy. After poring over the menu, diners can order six garlic knots ($2.50) to jump-start appetites or tie off half a dozen ponytails. Carnivorous incisors slice into the 18-inch extra-large meat lover's stuffed pizza ($24.99) or the sicilian deep-dish pizza with cheese and sausage ($16.99), and veggie-leaning palates can opt for the flora-filled flavor of the eggplant parmigiana sub ($5.99). Forks twirl into creamy beds of linguine with white clam sauce ($7.99), and taste buds heat up with the shrimp diablo ($10.99), a dish spicier than a tabloid feature on Posh, Baby, and Scary.
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.
Thirty years of experience in French and Italian cooking helped Samee seamlessly transition into the ownership role at Samee?s Pizza Getti in June 2012. His menu ranges from traditional pizzas to entrees of his own devising, such as shrimp champagne tostini and Salmon Milan, a dish with saut?ed salmon on top of crispy flash-fried spinach topped with creamy lemon dill sauce. Patrons can also sip cocktails such as the house made peach Bellini? happy hour every day from 11 a.m.-7 p.m., or before belting out a medieval ballad about mead on karaoke night, which occurs on Wednesdays.
While growing up in Reggio di Calabria, Italy, Paolo Siciliano acquired a passion for traditional southern Italian food from his mother, Maria, who cooked for his family every day. After moving to the United States, Siciliano pursued his dreams of serving fresh pastas baked with mozzarella cheeses, opening his first restaurant in 1981.
The restaurant has always been a family business, with all nine of the Siciliano children working at the restaurant at points in its history. Today, Paolo's son Brian serves as a chef, adding his own twist to the family recipes as his crew bakes pans of the restaurant's complimentary buttery garlic rolls alongside their housemade lasagna. After spending 21 years under the same roof, baking manicotti and preparing fresh dough, Paolo and his wife Fran decided to upgrade to a new location, where Roman-style columns flank booths, and vivid paintings depict gondoliers reaching out through the frame to grab diners' plates of tiramisu.