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About this business

  • Cuisine
    Pizza, Italian, Cafe

Tips

250

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Bonnie L.
Verified
Report | 2 years ago
Great service and attentive to first time customers
Kristin M.
Verified
Report | 2 years ago
Great experience! We will be back for sure! Warmest Thanks for the great service and kindness! It still matters in this world.
Tiana F.
Verified
Report | 2 years ago
Very nice place for something a little different
Ashley N.
Verified
Report | 2 years ago
Dip was great as always but the margherita pizza was a little greasy. Too much olive oil. I've had it before and it's usually better!
Dana B.
Verified
Report | 2 years ago
I would recommend single serving wine bottles there. We planned on having a glass but passed because of the choices they offered. Pepperoni's Pizza does this and it works for them.

From Our Editors

The Russo family moved from Italy to New York in 1964, and from New York to Texas in 1978, carrying with them time-honored culinary techniques imported straight from the old country. Anthony Russo has worked side by side with family members and Italian chefs since the age of 12, learning to prepares salads, pastas, and pizzas from only the freshest of ingredients. Anthony's love for his family's cooking grew into a lucrative business, with Russo's Coal Fired Italian Kitchen restaurants and Russo's New York Pizzerias popping up all over the American South.

Like a cookie decorated with Lady Liberty's Social Security Number, Russo's pizza is an edible souvenir of the Big Apple, introducing palates to the thin, crispy brick-oven pies that helped make New York cuisine world famous. In between bites of basil-, anchovy-, and meatball-crowned pizzas, diners feast on baked ziti, lobster ravioli, and tortellini carbonara, as well as oven-cooked flatbread sandwiches and toasted calzones.

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