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(From July 2009) New name, same great restaurant. The former Basil Doc’s is now 575 Pizzeria, a self-proclaimed “hot spot for pints and pies.” And it’s not just about the pizza. Munch on the “brick-fired bread” with olive tapenade or the Greek salad, full of olives and artichoke hearts. The Quattro is a white pie with mozzarella, Parmesan, feta, and goat cheese. As for red pies, we like the Squillace: pepperoni, sausage, roasted red peppers, and portobellos. Don’t leave without having the cherry bread pudding, made with a croissant and topped with amaretto sauce. Beer & wine.

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(From July 2009) This quaint neighborhood cafe and wine shop serves up wood-fired pizzas, excellent antipasti, and made-to-order sandwiches. We enjoyed the Joanna pizza, a white version sporting pesto, spinach, tomato, and feta, and the caprese sandwich: layers of fresh mozzarella, sliced tomatoes, and basil topped with house-made Italian dressing. Bonus: Friendly servers will open and pour any wine on the shelves. Beer & wine.

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(From June 2008) Amid brick walls and pale wood floors, diners watch pizza dough twirling in an open kitchen. The bruschetta platter comes with a choice of three; we selected the roasted peppers with goat cheese and mint, the Gorgonzola with sliced artichokes, and the mozzarella and tomato. From an array of pizzas, we shared the Marina (albacore tuna, black olives, and red onions), then dug into a hot-from-the-oven panini (the Roma, sporting grilled Italian sausage, portobellos, provolone, and tomatoes). Expect good Italian food, all to be eaten with your hands. Bar.

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(From June 2009) Specializing in pizzas and decadent gelatos, this contemporary restaurant makes you feel right at home with its warm colors and living room setting. The Florentine pizza, with prosciutto, goat cheese, and spinach, was absolutely delicious. If you’re wanting to save more room for gelato, the Chinese chicken salad with ginger dressing is a great choice.

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(From December 2009) A year ago, when small but smartly attired Dough opened, we wondered whether pizza like this would catch on. Now people wait patiently at lunch and dinner. And for good reasons: The folks at Dough make their own mozzarella; they adhere to an arcane set of procedures that qualifies them as a certified authentic pizzeria napoletana; and, most of all, they turn out outstandingly good pizza. Simple, crusty margherita pizza will beguile anyone, while more-complex pies, such as arugula with prosciutto or puttanesca, will impress demanding connoisseurs. Beer & wine.

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(From July 2008) New York’s famous coal-fired-brick-oven pizza has come to Dallas’s West Village. The decor—a studied assemblage of pizza parlor clichés, from red-checkered tablecloths to black and white photos—is less interesting than the open kitchen, where chefs toss balls of dough into the air and spin them into huge thin disks, an act worthy of the Ringling Brothers. The resulting product is tasty, but the prices seem more Big Apple than Big D, and we actually like the meatball calzone with ricotta and mozzarella cheeses more than the pizza. The “small” house salad can feed four, and its perfect blend of mixed greens, fresh white mushrooms, marinated red peppers, and vinaigrette has earned a place on our list of “destination dishes.” Bar.

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(From June 2008) No fancy decorations here, just good pizza built atop a perfect crust made from hand-tossed dough. Try the sausage, Canadian bacon, and bell pepper. We like the subs too, especially the hot pastrami dripping with Monterey Jack cheese. Parking is a challenge, but the pies make it worth your while. Beer & wine.

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(From November 2009) Unlikely surroundings on busy Airport Boulevard belie the charm of this east-side haunt. House Pizzeria’s wood-burning oven turns out ten thin-crust pies, ranging from a fresh mozzarella version to a Stilton and port reduction to a classic sausage and mushroom combo. There are only two salads on the menu, but both will knock your socks off, thanks to prime ingredients such as shaved Parmesan, crisp salami, toasted walnuts, Fuji apples, and goat cheese. This is simplicity and Italian authenticity at its best. Beer & wine.

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(From May 2009) We don’t know what kind of alchemy is going on, but the standard pie ingredients become something special here. Perhaps it’s the quality of the cheese or the secret ingredients in the tomato sauce. Or maybe it’s the family-style atmosphere that comes from long rows of tables in what looks like a glorified barn. Whatever the combination is, it keeps us coming back. And the updated offerings keep the menu interesting. Beer & wine.

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(From March 2009) Simple and affordable are the buzz words at this new Mediterranean spot. Stop in and watch the kitchen crank out salads, pizzas (the Greek pizza is superb, with spinach, tomatoes, mushrooms, and black olives), and pastas served with piping-hot garlic bread. For a quick lunch to go, try the gyro stuffed with lamb and tzatziki sauce.

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