Fort Worth

(From February 2012)

Chef-restaurateur Daniele Puleo, a native of Sicily, insisted on a proper wood-fired oven for the preparation of his signature pizzas, and we’re glad he did. The oven’s extremely high heat produces an evenly baked pie with crisp edges, a crusty bottom, and a supple center. The popular Brooklyn pie has mozzarella, slices of meatball, basil, and tomato, while Christina’s Favorite makes a nice vegetarian option, with its roasted eggplant, goat cheese, Parmesan, and balsamic reduction (there wasn’t a crumb left when we finished that one). Bar.

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(From November 2011)

All it took was a fresh coat of paint and some artful additions, and this former Tex-Mex restaurant was transformed into an Italian cafe, the new stomping grounds of promising homegrown chef Sergio Zambrano. He’s begun with salads, calzones, and pizza with tender, crisp crusts made with imported Italian flours. We marveled at the namesake pizza, with its fresh tomato, basil leaves, and mozzarella. By the time you visit, fish dishes and a larger pasta menu should be in place. Liquor License Pending.

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(From January 2012)

Plan ahead, well ahead. No reservations are taken, and “small” is not an adequate description for the number of diners (twenty, max) who can be seated inside, with perhaps that many more outside. So arrive before the opening bell, and bring wine, corkscrew, and glasses. Then peruse chef-owner Donatella Trotti’s ambitious menu of appetizers, bountiful salads and soups, and twenty or so entrées. The sweet roasted red bell pepper soup is incredible, and lasagne comes generously portioned and rich with ground beef and béchamel. Simply put, the pasta tricolore with arugula, mozzarella, and sun-dried tomatoes will be one of the best things you’ve ever eaten

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(From December 2010) Making further inroads into Cowtown, prolific restaurateur Ed Bailey has opened a new branch of this posh Dallas chain. As for the food, the open-faced ravioli appear to be a fan favorite, the sizable sheets of pasta folded envelope-style around sautéed artichokes, mushrooms, roasted peppers, and asparagus. Another popular dish is the chicken and mushroom lasagne, sitting in a pool of tomato sauce and basking in a smoked-Gouda cream. Pizzas are dramatically served tableside on a cast-iron stand. Bar.

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(From January 2012)

This little bungalow with antique touches accommodates diners in the former living and garden area, festooned with twinkle lights. And the Italian food is seriously authentic. We love Grandma's Lasagna, with its rich meat sauce and savory cheeses, and adore the bruschetta, which comes artistically presented with dabs of tapenade, carmelized onions, sun-dried tomatoes, and tomato sauce. Bar.

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(From February 2011) Lift a glass to the enterprising souls who looked at a former gas station and envisioned bottles of wine and a wood-fired pizza oven. We started our celebration with glasses of bubbly and an artfully presented trio of hummus (the new salsa): garlic-truffle, jalapeño, and roasted bell pepper. Moving on, we paired a bold Spanish red with chicken quesadillas and a New Zealand white with ahi tuna sliders. Bar.

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